Restaurant Consultant & Culinary Design
We turn culinary vision into operational reality. From designing high-art menus to engineering flawless kitchen flows, we help Fort Collins restaurants and bars thrive.
Our Services below
Menu Engineering
✳︎
Kitchen Flow
✳︎
BOH Optimization
✳︎
Training Centre
✳︎
Restaurant Marketing
✳︎
Catering Consulting
Menu Engineering ✳︎ Kitchen Flow ✳︎ BOH Optimization ✳︎ Training Centre ✳︎ Restaurant Marketing ✳︎ Catering Consulting
Menu Engineering & Culinary Identity
A great menu is more than just a list of dishes; it is the heartbeat of your restaurant. We specialize in developing cohesive culinary concepts, from vibrant tapas bars to modern bistros. We don't just create beautiful plates—we engineer them for profitability, cross-utilization, and consistent execution.
Artistic Menu Engineering
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Flavor profile development and signature dish creation.
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Food cost analysis and high-margin ingredient cross-utilization.
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Vendor sourcing and inventory management strategies.
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Tapas, small plate, and specialized concept design.
Kitchen Workflow & Operations
Even the best menu will fail if the kitchen cannot execute it under pressure. We analyze your physical space and operational systems to eliminate bottlenecks. By redesigning prep schedules, station layouts, and ticket communication, we transform chaotic lines into high-efficiency machines.
Kitchen Flow & BOH Optimization
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Station layout and physical workflow optimization.
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Prep schedule restructuring for maximum freshness and minimum waste.
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Ticket management and Front-of-House (FOH) to Back-of-House (BOH) communication systems.
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Equipment auditing and capability mapping.
Menu Engineering & Culinary Identity
A great menu is more than just a list of dishes; it is the heartbeat of your restaurant. We specialize in developing cohesive culinary concepts, from vibrant tapas bars to modern bistros. We don't just create beautiful plates—we engineer them for profitability, cross-utilization, and consistent execution.
Artistic Menu Engineering
-
Flavor profile development and signature dish creation.
-
Food cost analysis and high-margin ingredient cross-utilization.
-
Vendor sourcing and inventory management strategies.
-
Tapas, small plate, and specialized concept design.
2025
New York
The Atlast Project →
“Communication was top-notch and the final outcome was even better than we imagined. A great experience all around.”
Former CustomerGet In Touch
If you're interested in working with us, complete the form with a few details about your project. We'll review your message and get back to you within 48 hours.