Executive Chef Jim Lopolito, with over 40 years industry experience.

ADVANCED KITCHEN CONSULTING SERVICES

We offer total kitchen consulting services. This means that no matter what you have a need for, LHC will design a solution.

​If you are looking to advance your kitchen's creativity, manage or reduce costs, operate more efficiently, deliver improved services to your team and customers, provide your team with basic or advanced training , or increase profitability in your business, reach out and let's talk. 

Free Phone Consult

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Kitchen Consulting Services

* Kitchen Concept, Design & Renovation

* Management and Staff Development and Training

* Menu Engineering Including Recipe Costing and Menu Pricing

* HACCP and Overall Sanitation Practices

* Inventory Management Implementation

INCREASE PROFITS

Businesses seek to work with us is because they want to build a healthier profit margin

One of the biggest reasons businesses seek to work with us is because they want to build a healthier profit margin. Being able to increase revenue and profits is what makes a business secure. Sometimes it takes the eyes of someone on the outside to see opportunities where margins can be improved. Our distinguished consultants will help you grow and sustain profits with practical forward thinking considerations.

WHAT IS EXPENSE LOSS?

Executive Chef Michael Giletto, with over 25 years industry experience.

Basic and advanced menu cost and knife skills development
Recipe costs are determined from order placement to throughout the delivery and prep processing and portion control 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.

Breaking Down Proteins

Yield Management Short

Basic Searing Techniques

Food & Beverage Costs

Obstacles in Foodservice

Inventory Management

Foodborne Sanitation Risk and Management

Service Orientation Before Advertising

Calculating Yields on Proteins

Menu and Manuals Creation