​KITCHEN CONSULTANT

​Recipe Costing 
Menu Engineering and Design
HACCP and Sanitation Practices
Inventory Management Implementation

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Podcast: Menu Cost Evaluation Measures in Running a Restaurant 
​Music by Bensound.com

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Lopolito was an 18-year member of the International Chefs Association Big Apple Chapter
and received his Certified Executive Chef credentials from the International Chefs Associations, (ICA-ACF)

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Basic And Advanced Staff Development 

Plate by Chef Michael Giletto

Plate by Chef Lopolito

Basic and advanced menu cost and knife skills development
Recipe costs are determined from order placement to throughout the delivery and prep processing procedures. We analyze your costs and establish prices that fit your restaurant menu and customers.

Basic knife and cooking skills are lacking in many kitchens. LHC offers support to businesses to help teach their teams in basic knife skills when this is lacking. This training can reduce preparation time and costs.

Sanitation procedures are lacking in many facilities, and our role is to bring you up to the standards necessary to achieve high passing grades continuously.

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Advisory Services to Country Clubs, Restaurants & Caterers
Operations Review, Menu Consultant, Startup and Turnaround Services, Accounting & Budget Administration Including Detecting Invoicing and Billing Errors, Staff Development, Costs Reduction Evaluation, Point of Sale Infrastructure & IT Network Unification, Menu Costing and Creation, Team Building and Management Trainer, Facility Renovation, Facility Management and Repair & Maintenance Procedures, Contract Writing and Negotiations Including Request for Proposals (RFP), Golf Course and Pool Operations, Golf Tournament Management, Code Compliance Assistance: Fire Department, Building Department & Health Department.