Back
of the House Management - Culinary Team Development
Michael Provides periodic culinary
team training. Formal training of your employees is usually
considered an unnecessary luxury. However, the benefits of proper
and periodic training and clearly stating company policies are
long-lasting. You will save money, have a happier staff and
more content clientele.
We can suggest appropriate price points, craft creative names
for menu items that reflect your brand and produce mouth-watering
descriptions that will entice your guests to return. Our Culinary
Development professionals can also provide training and opening
support for your back-of-house staff.
When creating or
revamping a restaurant concept, every aspect of the brand should
be considered, including what goes on the menu.
Chef Michael Meyer works hand-in-hand with the owners and operators
on concept development and marketing strategy to create menus
that effectively capture the essence of your restaurant.
Michael has extensive experience developing menus that adhere
to current dietary and food trends, while building the marketing
strategy into the menu to innovative reflect the personality
of your brand.
Our comprehensive menu development services start with competitive
menu and recipe research, as well as testing, tasting and plate
presentation.
We even provide the opportunity to ‘test drive’
the menu in a live kitchen environment, said Michael Meyer,
who has worked with a number of high-profile restaurants, including
Fine Dining, Diners, Cafes, Bakeries Gourmet Food Stores and
Banquet Facilitates.
We can also develop recipe and beverage manuals, costing and
suggested product specification lists, kitchen equipment and
design recommendations, and small wares package specifications.
And that’s not all we bring to the table.
We can suggest appropriate price points, craft creative names
for menu items that reflect your brand and produce mouth-watering
descriptions that will entice your guests to return. Our Culinary
Development professionals can also provide training and opening
support for your back-of-house staff.
