KITCHEN CONSULTING
WELCOME
Restaurants-Caterers-Country Clubs-Cafe's-Night Clubs-Bars-Corporate Foodservice
Restaurants-Caterers-Country Clubs-Cafe's-Night Clubs-Bars-Corporate Foodservice
Executive Chef Jim Lopolito, with over 40 years industry experience.
|
ADVANCED KITCHEN CONSULTING SERVICESWe 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. 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 PROFITSBusinesses seek to work with us is because they want to build a healthier profit marginOne 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
|
