Program Assessment and development
“This multi-month engagement established many improvements in the food service at Charles House and a system that continues today.... Dani brought a level of professionalism, based in practical knowledge from her experience as a chef, manager and restaurant owner.... I highly recommend (her) skills, knowledge and expertise in food service management, customer centered thinking, regulatory compliance, kitchen operations and organizational systems.”
“Are your ears ringing? I just wanted to share with you how happy (the client) is with everything you've done. They were singing your praises on the call today. From the freezer organization to the design of the new kitchen and everything in between. We are so lucky to have you!”
“Dani was recommended by a colleague when I was looking for help in improving the operations of our small coffee shop/cafe. She helped me to visualize more efficient ways to utilize our small cafe space and to develop simple, pleasing recipes that highlighted local ingredients.”
Systems run your business, and they are all intertwined. Are yours working to smooth your work and make you money? Or are they tripping you up and frustrating you?
If something’s not working, let’s tease apart the elements and fix what needs fixing. Here are some systems that might need attention:
food costs
cash flow
production workflow
Recipes and Menus
scheduling
training
ordering, deliveries, storage
coordination, communication between front- and back-of-house
Staffing
“I have known Dani for nearly a decade and have had the pleasure of engaging her expertise on multiple occasions.... One of her talents is engaging in creative initiatives and solutions to challenges…”
Hiring, training, managing your crew is probably a big part of your work. Each person who works for you has the potential to help your business succeed, every day.... and also has the power to torpedo all your hard work. Find, reward and keep the best people.... and quickly weed out people who need to work elsewhere. Don’t listen to the nay-sayers… high turnover and chaotic scheduling are not inevitable. Warm, gracious, genuine hospitality can and should be trained for.
Effective job descriptions and strong hiring screens save tons of time, money and headaches. Good training plans, manuals and operating procedures take time to set up: there's a big payoff in sustained productivity and peace. Eventually, you and your employees take care of each other with relative ease.
I’ve trained food and beverage temp workers, chefs, dishwashers, small kids, rookie cooks and bakers in a prison kitchen: I’m ready for whatever you need. If you don't have a plan, let's come up with one.
Disaster Planning
Remember Aesop’s fables? If COVID-19 taught us nothing else, it reminded us there are ants and there are grasshoppers. Of course no one saw a global pandemic coming, but entrepreneurs who are nimble, who think through what can possibly go wrong on a regular basis are surviving and thriving! Those who go from day-to-day with no plan, no forethought, no imagination, struggle to find their places and their customers, or give up.
If you need plans in place for feeding people when the hurricane’s coming, or the power goes out, or for other natural or man-made disasters, let’s do it. If your organization has specific emergency requirements to meet, we’ll figure out what’s needed, including food and water storage and emergency meal planning.
With your knowledge and my experience you can be fully prepared for quick response, for food safety, and for managing your resources.