We provide timely consulting services, on an as-needed basis, because we are... a la carte!
We provide timely consulting services, on an as-needed basis, because we are... a la carte!
What We Do
Concept Development
Brand Management
- Maximizing brand recognition in the marketplace
- Guest Touch, Music, Collateral, Uniforms
Design Management
- New concept design
- Refresh current concept design
Concept Presentations
- Develop concept boards for investor presentations
Customer Selection and Retention
Getting the customer in the door
- Demographic analysis
- Foot traffic potential
- Repeat Customer Analysis
Customer Retention
- Establishing standards for building a base of repeat clientele
Guest Experience
- Creating an "outside the box" set of standards for guest experience
- Embracing the "unreasonable hospitality theory"
Food and Beverage
Kitchen Design
- Economy of space
- Maximizing efficiency
Menu Development
- Farm to table, seasonality, availability , locality
- Recipe Development, ease of execution
Food Cost Control
- Waste managememt, portioning
- Supply chain management
Dessert/Pastry/ Cheese Plate Development
- Apre- meal enjoyment
Restaurant Operations and Support
Recruiting
- Finding the right people to build the bench
Steps of Service
- Welcoming , Dining, Enjoying , Completing the experience
Order & inventory control
- ERP-level continuity of logistics
Activation of space in seasonally slow times
- Level-loading seasonal demands
R&M Vendor Relations
- Seamlessness of operational continuity
- Triage critical path to success
about us
Who are we?
Our Philosophy
Our Philosophy
Laura Mayer is an industry veteran with over 35 years of experience in the food and beverage industry.
Our Philosophy
Our Philosophy
Our Philosophy
Anthony Bourdain said: "Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o'clock in a mostly empty bar.
Go somewhere you've never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a Negroni. Have two. Be open to a world where you may not understand
Anthony Bourdain said: "Eat at a local restaurant tonight. Get the cream sauce. Have a cold pint at 4 o'clock in a mostly empty bar.
Go somewhere you've never been. Listen to someone you think may have nothing in common with you. Order the steak rare. Eat an oyster. Have a Negroni. Have two. Be open to a world where you may not understand or agree with the person next to you, but have a drink with them anyways. Eat slowly. Tip your server. Check-in on your friends. Check-in on yourself. Enjoy the ride."
Why Us?
Our Philosophy
Why Us?
We are not a traditional consulting firm. We combine operational and strategic consulting, along with a pure food and beverage focus.
We bring insights and original ideas, while keeping our pulse on local and national trends.
We reduce risk. Our experience informs our planning, helps our clients avoid potential pitfalls, and positions you to reap the rewards of the industry we love so much.