RESTAURANT OPENINGS

Restaurant and Kitchen Design Critical Path Concept Development Logo development Tradesman Follow-up Purchasing Contracts Staff Screening

Culinary Training FOH Training POS Selection Train the Trainers Hands-on training through opening All Graphic work and printing

Too often we find that operators have little time in their busy schedules or limited experience in restaurant operations to focus and improve areas of product, service or systems.

The restaurant industry is divided into two distinct groups: Large chain restaurants or franchises and the independent restaurateurs or independent chains. Large chain operators are often businessmen employed in the restaurant business.

The independent operator is generally focused on service and product, and often lacks the time or experience to manage profitability and employ systems like the big chains. The independent does not have a CFO, Marketing Executive, a Corporate Chef, Training Manager, or Project Manger for support at openings or to expand and improve their business.

At Culinary Matters, we bring the experience and talent of the creative independent chef and the business savvy of the large chain together under one roof.