LAYOUT & FUNCTIONALITY OF KITCHEN EQUIPMENT
A poorly designed commercial kitchen can result in unnecessary labor costs and decreased productivity. MY WORLD ON A PLATE will assist in the design and layout of your kitchen and equipment, guaranteeing optimal efficiency, functionality and profits.
KITCHEN EQUIPMENT & SMALL WARES SELECTION
MY WORLD ON A PLATE will review existing and needed kitchen equipment and small wares— from refrigeration and hood systems to pots and pans. We provide three bids on everything to ensure costs are kept within your capital budget.
MENU RESEARCH & DEVELOPMENT
Menu engineering, research and development are critical components of a restaurant's competitive advantage, growth position and long-term financial health. MY WORLD ON A PLATE will help you develop sustainable menu selections that will support your vision, tantalize your guests' palates and maintain balance with targeted food costs.
MY WORLD ON A PLATE will provide a series of six menu tastings scheduled throughout the menu development process. This will allow opportunities for feedback and recipe adjustments.
Attractive presentation is the first step in creating a lasting impression. It sets the stage for the sensory experience to come, and also plays a fundamental role in marketing. MY WORLD ON A PLATE will ensure that the presentation of each plate embodies each ingredient and reflects the essence of your establishment.
RECIPE STANDARDIZATION, COSTING & PRICING
Upon completion of menu development, MY WORLD ON A PLATE will prepare all product specifications for purchasing as well as recipes built for efficient production and implementation. We will also provide a product specification manual used to facilitate the bidding and selection of local and national purveyors.
STAFFING & TRAINING PROGRAM
The success of all restaurants lies within the ability to thoroughly train and effectively implement systems and strategies to arrive at flawless execution. MY WORLD ON A PLATE will orchestrate a progressive hiring process inclusive of hiring a qualified Chef that encompasses the necessary expertise to manage your kitchen and execute, maintain and enhance the developed menu.
MY WORLD ON A PLATE will also facilitate recruitment of a sous chef, cooks, prep/kitchen hands and dishwashers that will bring a diverse influence into your kitchen. Having a balance of professional, experienced cooks alongside freshly graduated culinary students creates a more motivated kitchen, bringing increased creativity and competitive labor costs. MY WORLD ON A PLATE will also provide an anticipated labor schedule and cost breakdown based upon projected sales.
Our search for a suitable staff will be carried out at a global level utilizing our contacts and affiliations within the hospitality industry. MY WORLD ON A PLATE will provide a report outlining strengths and weaknesses of each candidate being considered for hire.
An extensive training program will be carried out immediately following the hiring process. Topics addressed will include:
- Food handling, recipe preparation & execution
- Utilization of kitchen equipment & proper maintenance
- Inventory utilization & reduction / waste prevention
- Proper food & equipment storage
- Menu maintenance & consistency
- Safety, sanitation & personal hygiene
- Health department regulations / requirements & how to maintain an "A"
We will also prepare job descriptions outlining responsibilities for each position along with performance standards and expectations.
Operations and protocol manuals are vital to the daily operation and functionality of the restaurant. MY WORLD ON A PLATE will prepare and submit customized operational manuals to upper management. The manuals will address:
- Administration, roles & responsibilities
- General policies & procedures
- Personnel policies & procedures
- Inventory control
- Ordering procedures
- Management information systems
- Sanitation, safety & maintenance
FOOD STYLING & PHOTOGRAPHY
MY WORLD ON A PLATE works in conjunction with experienced photographers to capture professional images perfect for in-restaurant materials and marketing efforts.
CONSULTING FEE & EXPENSES
A consulting fee will be determined upon definition of the scope of work. All expenses, including but not limited to research & development, tastings, travel and boarding will be absorbed by the hiring firm. MY WORLD ON A PLATE will not assume any financial liability throughout the duration of the consulting process. All necessary funds must be put aside into an account made available to the consultants, and will not be combined with the consulting fee.