About Us

If you are like most growing (or maturing) companies, you’ve experienced both the joy of seeing your business take hold, and the pain of so many cost-related issues, both seen and unseen. Managing these increasing cost centers is generally not the specialty of a culinary owner. You’d rather be spending your time making great food experiences for your client. The reality is, without a good repeatable process to manage each and every event, employees will not have the same eye for managing profit as an owner. With new lines of business, contract clients, expanding kitchens, new levels of management and possibly multiple locations; how do you create a system of checks and balances to manage shrinking profits?