Our Story

Be Informed. Be Smart. Be Sure.
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Monday - Friday 09:00AM-17:00PM
Saturday - Sunday CLOSED

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Work on your business

Thinking about your business, right now, consider these questions:

  • With last minute bookings being the new normal, is your business ready to take a new event within 24 hours?
  • Does your staff have an easy to follow process that allows for scalability?
  • Can your kitchen staff respond to a new menu request?
  • Does your sales team have a go to event template to ease the stress on an already maxed out kitchen and operations crew?
  • Are your trucks loaded the same way each time to prevent costly additional trips to event sites?
  • Does your production process allow for event detail review with enough time to purchase economically?
  • Is your corporate catering client so in love with you, they want you to get into the week day drop off catering business?

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?

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Services

Taylored Hospitality Solutions has you covered. We bring a wide range of expertise into the critical areas, so you can continue to build your business. Our expertise in:

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Our Team

Meet Frank Christian

I bring to the table more than 20 years of success leading fast-paced businesses in VP to C-suite roles, in a market where client demands and economic climate changes make meticulous planning and absolute efficiency a must. Most of my career has been in the business side of the special event and catering space. Most recently, I took on a 3 year turnaround project.

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