Being an Executive Chef can be one of the toughest and stressful jobs you will ever
experience. Not only are you the head person in charge but you have now adopted the
titles of counselor, baby sitter, police officer, and many more other professions that I can
not even name.
So with this added pressure you find your self making crucial mistakes and having way
too many off days, off weeks, and off months.

What can this translate to? Over spending, poor ticket times, dirty kitchen, lack of
teamwork, poor restaurant moral. Why do I say restaurant moral? The front of the
house is just as important as the back. If the back of the house is not executing at 100%
every shift, I guarantee the front will not be operating at 100% as well!

With over 15 years of culinary experience, Chef B has seen it all and has made some
mistakes along the way. Allow his proven practices and methods to bring your staff and
kitchen to a new and exciting level.
It will take one breakfast/lunch/ or dinner shift to identify your main issue(s) to come up
with a solid game plan that you are guaranteed to see results from with in 2 weeks.

Listed to the left are some of the areas I will immediately observe and attack like a
GREAT WHITE SHARK at dinner time...  Your are not alone in this fight, this is the
bottom line business so let's get to the bottom line of your problems and turn a profit!

                            
                               
Be Responsible & Act Now

Rather you are the owner or Chef you have a heavy responsibility. Your responsible for
keeping your doors open for your cooks, servers, bartenders, utility workers, managers,
and most important your guest. They depend on you to make budget, keep the kitchen
running smooth, and to teach them their role in this game..

I will show you how to be the director in this movie instead of one of the actors that are
just chasing their tale.. Let's turn things around TODAY!   
Free initial consultation....
Chef Brian Clark
Consultant

CLEANLINESS:

ORGANIZATION:

FOOD COST TRAINING:

STAFF TRAINING:

ORDERING SYSTEMS:

RECIPE COSTING:

PLATE PRESENTATION:

TICKET TIMES:

TEAMWORK:

SANITATION:

MENU DEVELOPMENT:

Don't be frustrated with your daily job
responsibilities, walk out the door each
day with a sense of achievement!

Be Todays Worlds Greatest!


Chef B