Services and Pricing
Transparent advisory engagements built for the practical realities of independent restaurants and multi-unit groups in New York City and Long Island. Clear deliverables, agreed timelines, and no ambiguous billable hours.
Services & Pricing
Clear deliverables. Agreed timelines. No ambiguous billable hours.
Culinary Assessment
- ✓Menu and selected food-cost review
- ✓Kitchen workflow and food execution observation
- ✓Portion, waste, prep and organization review
- ✓Written action plan with five priorities
- ✓Owner follow-up discussion
- ✓Extensive financial analysis quoted separately
Kitchen Performance Improvement
Hands-on operational coaching to streamline station workflows, eliminate prep bottlenecks, and establish consistent culinary execution across your line.
Restaurant Opening & Culinary Launch
Comprehensive culinary launch leadership from concept refinement and recipe documentation to back-of-house training and opening-week kitchen execution.
Fractional Culinary Director
Ongoing executive culinary leadership providing regular on-site guidance, menu rollouts, chef mentoring, and standards enforcement across locations.
Engagement & Payment Terms
Tailored for every operational stage
Whether you run an independent dining room, oversee multi-unit expansion, or prepare to open a new culinary concept.
“Get back in control.”
For owner-operators facing inconsistent food execution, unexplained waste, eroding menu margins, disorganized prep stations, and team turnover.
“Consistency at every location.”
For growing multi-unit operators requiring standardized recipes, operational playbooks, structured menu rollouts, and executive chef training across properties.
“Open with a clear plan.”
For hospitality entrepreneurs launching a new concept who need experienced menu development, kitchen workflow planning, team preparation, and hands-on opening support.
Corporate Payment Terms & Retainer Protocols
Culinary assessment and menu development engagements are billed 50% upon contract execution and 50% at deliverable completion.
Fractional Culinary Director retainers are invoiced on the first of each month through corporate ACH, wire, or bank account payment.
All advisory partnerships provide explicit scopes, milestones, vendor documentation, and transparent expense accounting.
Ready to review your kitchen numbers?
Request a 15–20 minute discovery conversation to discuss your challenges, timeline, and priorities.