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Background
IN
TODAY'S COMPETITIVE MARKETPLACE, OPENING A RESTAURANT COMES WITH NO
READY-TO-COOK INSTRUCTIONS. MORE OFTEN, IT IS A SOUFFLÉ OF CONCEPT AND QUALITY
WITH A TABLE SPOON OF MEDIA ATTENTION, A FEW DROPS OF LUCK, SERVED IN AT RIGHT
LOCATION AND PRICED ACCORDINGLY. THE KEY IS TO HAVE THE EXACT PROPORTIONS AND TO
USE THE INGREDIENTS AT THE RIGHT TIME. THROUGHOUT MY CAREER, CHEFS AND
RESTAURATEURS HAVE APPROACHED ME WITH QUESTIONS ABOUT KITCHEN EQUIPMENT,
STAFFING, MENUS AND WINE LIST DEVELOPMENT, PLATE DESIGN AND DECORATIONS,
MARKETING AND ADVERTISING IDEAS, LABOR AND FOOD COST. I HAVE BEEN FLOWN TO HONG
KONG TO HELP A CHEF FINALIZE HIS MENUS AND ASKED TO REVIEW AND INSPECT A
RESTAURANT IN THE LOIRE VALLEY A MONTH BEFORE IT'S GRAND OPENING. COMBINING
INSIGHT AND EXPERIENCE HAVE HELPED ME MAKE THE PROFITABLE SUGGESTIONS. SO, IF
YOU ARE MAKING THE INVESTMENT OF YOUR LIFE AND YOU HAVE A QUESTION, I CAN HELP THE ODDS OF SUCCESS.
Jacky
Robert
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