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. 

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, COVID-19 Guidance, and Sanitation Training Programs

* Inventory Management Training and 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.

Want to become a chef? Become a good cook first. 

A Few Videos for the Startup or Home Cook
Preserving Vegetables at Home: https://youtu.be/4g-lIwKHK_k
BBQ Short Ribs on the Stove: https://youtu.be/IxXZylenx_4
Creating Great Tasting Beef Stock: https://youtu.be/3S1IKKffqGM
Filet Mignon Yield Training: https://youtu.be/hseR8ofNUz4
Protein Yielding in Restaurant Operations: https://youtu.be/ParBit0R7Ec

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

Beef Stock Recipe

Tips on Preserving Vegetables in the Home

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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

Inventory Management

Calculating Yields on Proteins

Obstacles in Foodservice

Foodborne Sanitation Risk and Management

Menu and Manuals Creation

Service Orientation Before Advertising