Paul shares his keen wisdom and experience through his hospitality consulting company in collaborationwith SBDA. This synergy and collaboration allows us the opportunity to not only design venues thatWOW but also, ensure that the foundation to support operational success is in place. Paul’sdistinguished talent guides clients toward building profitable and sustainable food and beverageprograms. With an inventive touch, breadth, depth, and range of experience, Paul shares his expertiseoffering an extensive menu of services
FACILITY PLANNINGKitchen Layout & Design- Develop function- flow, and workability within the designated space. Design a floorplan for food production, ware washing, dry and cold storage, receiving, employee staging area. Develop Equipment design, layout, and cut sheet management. Budgeting, Assist in Sourcing Equipment, and delivery coordination. Health department requirements.Satellite food production areas- Pool food service | Golf concession | Retail area | Service area | Bar. Service flow- function for waitstaff & BOH staff. Evaluate bar equipment needs, Service equipment, Budgeting, sourcing, design, and layout. Equipment delivery coordination. POS (point of sales) Systems-Ensure proper locations of service terminals, kitchen printers, check printers, back-office main terminal, cash drawers, and other required POS items.
PROGRAM & PRODUCT DEVELOPMENT Menu Development-Cuisine and menu item recommendations. Layout, design, menu presentation, printing specs, and menu holder options. Menu Labor index & menu mix reports. Research local food producers for menu integration, purveyor researchBeverage Program Development-Wine list, cocktail list, beer program development. SLO representative contacts. Liaison to on site beverage director/ PLCB compliance China, Flatware, and Glassware- Coordinate with design team for consistency. Sample and source a presentation package. Develop china and flatware requirements, inventory level, and budget. Including but not limited to Dining, room service, outdoor dining, retail food service, banquet service. Service Sequence Program & Standards- service staff flow, dining service sequence, SOP (standard operating procedures) for staff to ensure service consistency. PERSONEL Recruiting - Assist in recruiting & screening management positions Interview and screen potential chef candidates, Skills testing. Interview and screen potential food & beverage director candidates. Food & Beverage Handbook Development - this is important, so the employer understands the current market trends and employee’s expectations of a culinary and hospitality work force.Soft Opening | On-Site Consulting Mystery Shopping- Assist chef in service and quality standards, opening inventory, storage systems and all-around help to get property launched Assist FB director with service staff, service sequence and standards, food preparation. CONTACT:
FACILITY PLANNINGKitchen Layout & Design- Develop function- flow, and workability within the designated space. Design a floorplan for food production, ware washing, dry and cold storage, receiving, employee staging area. Develop Equipment design, layout, and cut sheet management. Budgeting, Assist in Sourcing Equipment, and delivery coordination. Health department requirements.Satellite food production areas- Pool food service | Golf concession | Retail area | Service area | Bar. Service flow- function for waitstaff & BOH staff. Evaluate bar equipment needs, Service equipment, Budgeting, sourcing, design, and layout. Equipment delivery coordination. POS (point of sales) Systems-Ensure proper locations of service terminals, kitchen printers, check printers, back-office main terminal, cash drawers, and other required POS items.
PROGRAM & PRODUCT DEVELOPMENT Menu Development-Cuisine and menu item recommendations. Layout, design, menu presentation, printing specs, and menu holder options. Menu Labor index & menu mix reports. Research local food producers for menu integration, purveyor researchBeverage Program Development-Wine list, cocktail list, beer program development. SLO representative contacts. Liaison to on site beverage director/ PLCB compliance China, Flatware, and Glassware- Coordinate with design team for consistency. Sample and source a presentation package. Develop china and flatware requirements, inventory level, and budget. Including but not limited to Dining, room service, outdoor dining, retail food service, banquet service. Service Sequence Program & Standards- service staff flow, dining service sequence, SOP (standard operating procedures) for staff to ensure service consistency. PERSONEL Recruiting - Assist in recruiting & screening management positions Interview and screen potential chef candidates, Skills testing. Interview and screen potential food & beverage director candidates. Food & Beverage Handbook Development - this is important, so the employer understands the current market trends and employee’s expectations of a culinary and hospitality work force.Soft Opening | On-Site Consulting Mystery Shopping- Assist chef in service and quality standards, opening inventory, storage systems and all-around help to get property launched Assist FB director with service staff, service sequence and standards, food preparation. CONTACT: