Creating a successful food and beverage operation starts long before the first plate is served. Our expert consulting services streamline vendor sourcing—from fresh produce to kitchen tools—and refine your kitchen layout for peak efficiency and scalability. We connect you with trusted suppliers, negotiate cost-effective deals, and design back-of-house systems that reduce friction, optimize flow, and ensure compliance.

Whether you're launching a new concept or revamping an existing space, we bring together the right ingredients—literally and logistically.

Identify Reliable Vendors

• Research and recommend suppliers for produce, meats, dairy, dry goods, beverages, etc.
  
• Prioritize quality, pricing, delivery reliability, and local sourcing when applicable.
  

Comparative Cost Analysis

• Request and compare pricing quotes from multiple vendors.
  
• Negotiate better terms, discounts, or volume deals for cost efficiency.
  

Specialty & Custom Product Sourcing

• Source hard-to-find or specialty ingredients (e.g. imported spices, dietary products).
  
• Coordinate with artisanal or niche producers as needed for concept authenticity

Kitchen Smalls & Equipment Suppliers

• Source vendors for knives, pans, utensils, kitchen tools, bar tools, and tableware.
  

Uniforms, Linens, and Cleaning Services

• Recommend reliable providers for staff uniforms, aprons, floor mats, and cleaning services.
  

POS, Technology & Software

• Evaluate vendors for point-of-sale systems, inventory software, KDS, and security solutions.

Due Diligence & References

• Vet vendor history, delivery capacity, certifications, and references.
  

Set Up Terms & Communication

• Help clients set payment terms, minimum orders, delivery schedules, and contacts

Functional Flow Design

• Evaluate kitchen layout for logical movement between prep, cooking, plating, dishwashing, and storage.
  
• Recommend changes to reduce steps, cross-traffic, and bottlenecks during peak service.
  

Station Allocation

• Define and position specific workstations
  
• Ensure each station has needed utilities, tools, and space for efficiency.
  
  

Work Triangle & Ergonomics

• Apply ergonomic principles for safety and speed
  
• Design around line of sight and communication paths among staff.

Equipment Planning

• Recommend kitchen equipment based on menu, volume, and available space.
  
• Assist in selecting ovens, ranges, fryers, refrigeration, dishwashing stations, etc.
  

Utilities & Compliance

• Ensure layout accounts for ventilation, gas, plumbing, fire suppression, and electrical codes.
  
• Collaborate with contractors, architects, or engineers as needed.

Future-Proofing & Scalability

• Design layouts with future growth, menu expansion, and volume changes in mind.
  
• Suggest modular or mobile equipment where flexibility is needed.

Pass-Through & Expo Area Design

• Design efficient pass-through/expo stations to support FOH/BOH coordination.
  
• Plan for visibility and ticket handling
  

Dish Return & Sanitation Flow

• Create logical, sanitary paths for dirty dishes, garbage disposal, and cleaning supplies.
  
• Separate clean and dirty workflows to maintain health compliance.