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

If you are looking to advance creativity, manage costs, operate more efficiently, deliver improved services, train your team, or increase profitability in your business, let's talk. 

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A Little About LHC

Expense Loss Review

Obstacles in Foodservice

Inventory Management

Yield Management Short

Foodborne Sanitation Risk and Management

Calculating Yields on Proteins

Menu and Manuals Creation

Service Orientation Before Advertising

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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