One doesn’t become a consultant just because they work in the industry for 10 or 20 years….It’s climbing the kitchen ladder from Dishwasher to Executive Chef and taking 40+ years of experience with them. It’s being able to just walk into a kitchen and instinctively perceive what is what and the ability to identify needed corrections by just looking how the day goes. It’s the ability to observe procedures as they happen, but even more importantly, the things that are wrong for correction. The Consultant must be able to document the corrective actions and a plan to implement those actions

Whether it’s streamlining kitchen systems, understanding the financial or making sure you’re covering all the sanitation bases in the kitchen and The Office, the experience consultant can save you alot of heartache

So many times I hear folks say why do consultant cost so much only to find out it costs them twice as much for the same consultant to dig them out of the hole they dug themselves! Had they just taken a step back and taken a look at the big picture and allowed the consultant to set systems up……they would have been set up for success from the beginning!!

Just Food for thought……