Cuisine Arts Restaurant Consulting
Incorporated was formed 10 years ago when we recognized the
competitive advantage gap the corporate food service operations
have over start-up and independent restaurants and regional
at just about every turn.
Through the years, as we were involved in operating and growing
our own concepts, we recognized that our practices and philosophies
worked across various restaurants concepts. We have designed,
implemented the best practice management system for every degree
of running a profitable restaurant operation and focus on all
aspect of the food service business from concept design to growth
strategies and everything in between. Along with Michael
Meyer the key consultant, we have a team of smart and dedicated
members specializing in all areas of the restaurant world including
restaurant operations, restaurant marketing, restaurant human
resources and restaurant financial management. Today, cuisine
arts consulting group works with owners of multi-restaurant
units and first-time restaurant operators to avoid costly pitfalls.
Michael Meyer is charged with
directing and managing operations for the Cuisine Arts Consulting
Group. In his role, Michael oversees various organizations and
has direct responsibility for profit and loss controls, training
of multi-unit managers and key personnel. Michael has over 28
years of proven restaurant leadership experience and excels
at strategic growth road maps and implementation. He also possesses
a complete grasp on what it takes to turn poorly managed restaurants
and food service establishments into a high performing operation.
Michael Meyer began his career in the restaurant industry 25
years ago in New York City. Over the past years, he has been
an advisor to literally hundreds of independent restaurants
in the U.S. and abroad primarily on issues dealing with restaurant
and kitchen management, profit enhancement, financial controls
and business management...Read
more >>>
Ivi Syetta / Restaurant & Healthcare
Food Service Consultant
First
class healthcare food service is Ivi's response to the expressed
need of our clients.
For this reason, she address issues related
to:
• A consistent focus on providing nutritious meals which
are attractive and appealing to patients.
• Innovations in service delivery which enable patients
to choose meals bedside.
• Emphasis on tools and techniques that measure and report
patient satisfaction, consistent with the specific goals.
• Dedicated staff members who focus exclusively on issues
related to nutrition and patient satisfaction.
• Enhanced training programs, with a focus on interaction
and customer service skills
• Support for patient and staff education with proprietary
hands-on programs.
• Food production and quality control.
• Balanced nutritional menus which provide a consistent
and contemporary image
• Consistent tray-line meals which are attractive and
appealing to residents/patients
• Innovations in menu substitutes and a variety of creative
dishes.
• New cooking techniques that guarantee increase in residents/patients
satisfaction.
• Enhanced culinary team and food handlers training program
• Support for dietary and kitchen staff education
Ivi understands the impact food production services can have
on the core business and the bottom line. Our comprehensive
food service management program is designed to maintain food
production consistency, reduce waist and food cost, implement
tray-line portion control and food presentation, improve employee
moral apply food safety, and enhance the overall competitive
position of your organization. Our success is built on quality
food service, and performance achieved with a team approach.
We provide food service healthcare expertise to create a physical
environment that supports your mission.
To learn more about other services we can provide to your healthcare
facility, Email
Cuisine Arts or call 1-516-242-6695
Eric
Wakneen / Human Resource Director
Eric graduated with a Bachelor’s
degree in Business management, and later receive his Masters
Degree in Human resource management and development. Eric brings
exceptional systems, procedures and training implementation
to our clients.
Some
of his expertise include programs such as:
Management Development:
· Evaluation follow up / progress
· Tracks feedback & human resource program development
· Develops modules for management development
· Conduct certifications
· Criterion for Manager and team leader
· Restaurant Manual Development
· Teaches and updates ServSafe classes
· Management interviews
Crew Member Development:
· Develops and maintains the train the trainer program
· The crew training program
· Schedules and trainer coordination
· Develop Unit training coordinators to train crew
· Maintains and updates training library
·
Assists with Team Leader conference
· Works with Team Leaders to hold FOB & BOH Area
meetings to assist managers in
Culinary
organization and execution Openings:
· Assists with preparation of team lists for openings
· Schedule coordination of trainees and classrooms
· Assesses performance of Training Team Leaders –
give evaluations
· Develops and prepares trainers for opening
· Interviewing & sign off for new team members
Sari Weinstein / Marketing & Purchasing
Consulting
Sari is also responsible for the on-going training
of the company's existing units and is credited for designing
and implementing training procedures and manuals for each employee
function.
In 1985 Sari was the assistant manager for Ma Chere Restaurant
and Caterers, now, she is the marketing and purchasing consultant
for Cuisine Arts. In this role Sari was accountable for the
selection, oversight and training of three continuously operating
new store-opening teams and successfully opened four units.
As a purchasing consultant she is responsible for all food purchases
of the new units. Responsibilities include making all company
purchases with vendors; reviewing/authorizing purchasing decisions;
establishing and maintaining vendor relationships; obtaining
vendor quotes and contracts; evaluation of and negotiations
with all vendors/suppliers; product quality control; forecasting
and planning ordering needs to meet business demands; delivery
scheduling; analysis of marketplace and delivery conditions;
determination of seasonality or availability of products to
meet demands, reduce costs and ensure best quality products
are purchased; development and upkeep of inventory control procedures.
