– Training of Sous Chefs and Wait Staff
– Costing of ingredients for best value for menu
– Menu development
– Tips on scoring 1OO% on health inspections
– Best practices for running a happy and productive kitchen
– How to stage your dishes for the best photos and videos
– How to hire the right people for a great kitchen
– Ideas for your next concept
– Just one-on-one feedback about what keeps you awake at night
