Why Chef Consultant Fees Are an Investment in Your Long-Term Success
Case #1: You’ve been in the restaurant business for years, and things are going pretty well. The dining room is full most nights, back of the house runs smoothly, bills are paid and no glaring problems. But you’ve been reading the online reviews, seeing the same complaint: your place features the same dated menu, same preparations/recipes flavors, served in the same setting.
It’s as predictable and comfortable as eating at home. Which is not what you want to read.
Case #2: You’ve saved, begged, borrowed and convinced the right investors that now is the time to open a restaurant. You lack restaurant experience, but there’s plans, drawings, ideas, concepts, contractors and suppliers ready. This is the place that will redefine dining in this city, if you can get everything done on time and within budget.
Both scenarios are familiar to restaurant lifers and others familiar with the food scene. It’s a tough business prone to cutting many corners, especially when you consider 60% of restaurants fail within the first year of business and 80% fail within the first five years of operation. One of the ways restaurateurs save money is failing to get outside help and avoiding chef consultant fees. But a failure to invest in your restaurant isn’t a savings. It’s not just about money
A typical chef consultant’s fee covers the following:
X (subhead below with details Creation of operational consistency and best industry practices.
Y (subhead below with details) Capturing the prep, plate build and execution standards “recipes” add consistency, profit and control.
Z (subhead below with details) Completing the food material sourcing, ingredients, ingredients specifications equal inventory and a cost business model
What Does a Chef Consultant Do?
Chef consultants and their fees involve more than someone walking in and tossing out your entire menu. They also bring certified, experienced and professional help.
If your specials aren’t selling, the menu’s outmoded and there’s no creativity in your culinary concepts, the consultant’s goal is to review everything, from suppliers and storage to preparation and presentation, food handling practices, cost and flow. What’s on those plates is your centerpiece; if those plates keep coming back to the kitchen half-consumed, that’s your profits consumed by waste.