As an industry expert, Michael provides professional consulting services to a wide range of clients.

Michael has worked in recipe, restaurant and concept development with companies such as Portillo’s, Smithfield Farms, Rosebud Restaurant Group, Cenitare Restaurant Group, and several other independent restaurants and culinary operations.  With these companies, he has seen great success in introducing new purchasing practices, reducing labor costs and achieving overall financial successes for the operations.

Michael’s specialties include:

NEW RESTAURANT CONCEPTS, RESTAURANT RESTRUCTURING

  • Reviewing operational practices
  • Analyzing and restructuring scheduling and purchasing practices for financial success
  • Budgeting and operational forecasts
  • Comparative analysis of local markets
  • Developing training programs for all operational staff 
  • Vendor set up and price comparisons 
  • Restaurant and kitchen design
  • Equipment purchasing
  • Small ware and service ware purchase guidance

MENU DEVELOPMENT

  • Recipe and innovation development 
  • Cost analysis and control systems
  • Menu design and pricing 
  • Sales and market trend reports

TALENT HIRING AND TRAINING

  • Source, interview and train for key operational rolls
  • Monitor and work with team to find areas in need of development
  • Develop training systems and guides for management and staff
  • Implement follow-up systems to assure processes are continuing after implementation 

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