Brand refresh project, mature concept in need of menu update and service procedures improvements. Worked with ownership to identify best path forward to make improvements to current business model,...
Startup concept in Baton Rouge, developed concept, menu, operational procedures, employee manuals, trained all staff and initiated NEW store opening....
Startup project, developing new restaurant concept for hotel in Phoenix Arizona. We are developing all aspects of the dining experience for the hotel within the new restaurant space being developed,...
We are going to open our new restaurant, CRAZY & FRESH in two weeks. This restaurant offers fresh seafood with unique experience. When you come to the restaurant, you will see...
Pick Up Stix was one of the most exciting projects we have had the pleasure working on. We were able to work with a talented and dedicated team towards re-imagining...
Thanks for the positive review @bradajohnson for @pier76fishgrill [caption id="attachment_1074" align="alignnone" width="300"] Pier 76 is a casual fish grill.[/caption] Ugh, another rice bowl restaurant? The last thing Orange County needs is another quick-serve rice-bowl...
Growing Concepts of Multi Unit Operators Concepts that have grown by at least 5% (if less than 50 units). Baton Rouge, LA-based MI PADRE'S MEXICAN GRILL & CANTINA has added a new concept called Shawarma...
THIS IS HOW TO IMPROVE SERVICE Restaurants are built on two major principles: serve great food and give great service. Problem is, many restaurant owners fail to take the time to...
Here are 20 of the best daily health tips I can give you. These quick health tips will be excellent daily health tips for women and men alike, and they’ll...
With antibiotic-free becoming the norm, operators look for stand-out birds If you want to impress customers with chicken these days, you’re going to have to do more than market it with...