Culinary & Kitchen Management Consulting

BoH menu and management wizards 

Our team of chef’s, whose experience range from Napa Valley fine dining to multi-unit QSR management, and span across cuisines from Classic American to Asian Fusion, Mediterranean, Caribbean and Latin, are not only at your disposal for menu development but they are also available to do product mix analysis, menu engineering, menu costing & even nutritional analysis. They help implement cost control systems such as par sheets, prep sheets and order guides and can help set up web based inventory programs operational support in production evaluation and training.

Recipe book development & revisions

The better it’s written, the better it’s made

When was the last time you revised your recipe book?  This is your bible when it comes to the consistency of your food preparation. (If it’s all in someone’s head, what happens if they leave?)

Our chef’s work with your team to document how dishes are made, they test each recipe to ensure it really is accurate and then organize and format them into a clean easy to use document that can easily be updated when any change in brands, purchase quantities or portion sizes are made. An accurate recipe book is one of the most important documents in your entire restaurant. It supports training, consistency and ensures the dish that brings guests back again and again, never changes.

 

Cost Analysis & Cost Control

Finding dollars in portioning & waste management

Our chef’s use costing programs to analyze your food preparation and ensure accuracy in your portion cost and menu pricing.  We look at how your items are cut, peeled, and portioned to see if the waste you are accounting for is over or understated. If relevant we suggest, more cost effective ingredients or vendors. We also offer suggestions to improve efficiencies in production while all the time focusing on how to reduce costs without reducing quality.

 

Nutritional Analysis

Making it easy for your guests to stay healthy

From bulk recipes to individual portions we provide you with the nutritional data your customers are increasing expecting. If you’re expanding to multiple locations, soon you’ll be required to provide nutritional data for your menu – let us support you in creating accurate label ready specifications. We not only do the work for you but we set you up on an easy to navigate system that will allow you to add or edit items with the development of your menu.

 

Training & Kitchen Management Consulting

Cutting, cleaning and coaching for the entire BoH

We pair our experienced chefs with your kitchens specific needs. Our chefs experienced in high volume can offer support in improving efficiencies and our fine dining chefs or chefs with experience in teaching culinary arts can improve basic technique or plating presentation.

We can support the implementation of new cleaning procedures, opening and closing checklists, and overall kitchen management tools. Our culinary team freely shares their decades of experience in all types of operations to support the growth of cooks and kitchens anywhere.

 

Culinary & Kitchen Management Consulting

BoH menu and management wizards 

Our team of chef’s, whose experience range from Napa Valley fine dining to multi-unit QSR management, and span across cuisines from Classic American to Asian Fusion, Mediterranean, Caribbean and Latin, are not only at your disposal for menu development but they are also available to do product mix analysis, menu engineering, menu costing & even nutritional analysis. They help implement cost control systems such as par sheets, prep sheets and order guides and can help set up web based inventory programs operational support in production evaluation and training.

Recipe book development & revisions

The better it’s written, the better it’s made

When was the last time you revised your recipe book?  This is your bible when it comes to the consistency of your food preparation. (If it’s all in someone’s head, what happens if they leave?)

Our chef’s work with your team to document how dishes are made, they test each recipe to ensure it really is accurate and then organize and format them into a clean easy to use document that can easily be updated when any change in brands, purchase quantities or portion sizes are made. An accurate recipe book is one of the most important documents in your entire restaurant. It supports training, consistency and ensures the dish that brings guests back again and again, never changes.

 

Cost Analysis & Cost Control

Finding dollars in portioning & waste management

Our chef’s use costing programs to analyze your food preparation and ensure accuracy in your portion cost and menu pricing.  We look at how your items are cut, peeled, and portioned to see if the waste you are accounting for is over or understated. If relevant we suggest, more cost effective ingredients or vendors. We also offer suggestions to improve efficiencies in production while all the time focusing on how to reduce costs without reducing quality.

 

Nutritional Analysis

Making it easy for your guests to stay healthy

From bulk recipes to individual portions we provide you with the nutritional data your customers are increasing expecting. If you’re expanding to multiple locations, soon you’ll be required to provide nutritional data for your menu – let us support you in creating accurate label ready specifications. We not only do the work for you but we set you up on an easy to navigate system that will allow you to add or edit items with the development of your menu.

 

Training & Kitchen Management Consulting

Cutting, cleaning and coaching for the entire BoH

We pair our experienced chefs with your kitchens specific needs. Our chefs experienced in high volume can offer support in improving efficiencies and our fine dining chefs or chefs with experience in teaching culinary arts can improve basic technique or plating presentation.

We can support the implementation of new cleaning procedures, opening and closing checklists, and overall kitchen management tools. Our culinary team freely shares their decades of experience in all types of operations to support the growth of cooks and kitchens anywhere.

 

Real Results

“EyeSpy has been a genuine partner for many years. Originally, we utilized them for mystery shopping and later incorporated their training program as well as health audits and some culinary consulting. They gained a real understanding of our unique challenges and worked creatively to overcome them. The recipes they developed were phenomenal and they did an incredible job of advancing our overall kitchen operations. Every member of the EyeSpy team has always been very courteous, prompt and professional.”

Bob Deagen

Vice President, Armadillo Willy’s BBQ