Service

Food Cost Management
• Recipe Development
• Inventory
• Purchasing
• Menu Analysis
• Menu Engineering
• Portion Control
• Plate Presentation
• Cross Utilization
Menu & Recipe Development
• Menu Research & Development
• Recipe Documentation (Prep Recipes and Plate Assembly Recipes)
• Nutritional Analysis & Menu Calorie Labeling
• Vendor Selection
• Raw Material Recommendations
• Menu Engineering/Optimization
• Menu Design
• Menu Costs/Pricing
• Product Mix Projections
• Take-out Packaging Recommendations
• Smallware Recommendations
• HAACP Recommendations
Finance Management
• Business Strategy
• Internal Controls
• Financial Reporting
• Policy
• Business Ethics
• Business Acumen
• Strategic Planning
• Budgeting
• Accounting
Marketing
• Social Media
• Branding & Brand Development
Restaurant Operations
• Guest relations
• Guest Services
• Flow
• Ticket times

Make Extra Green Keep Food Cost Lean