Menu Creation

• Create cost-efficient, innovative and creative menus

• Utilize seasonal, sustainable food products

• Value-engineered menus for maximum utilization, minimal waste and profitability

• Product specifications, sourcing and costing to ensure profitability

• Local growers, small farms and specialty purveyor selection

• Contract pricing with broad-based suppliers

• Working recipes utilizing the equipment and cooking techniques available

• Menus developed to meet the forecasted check average and profitability

Menus for many concepts are designed for scalability in various markets.

Concept Development

• Create a product and service concept

• Competitive market research, estimate market potential

• Determine the size and types of revenue sources (e.g., dining room, bar, catering, delivery)

• Determine service philosophy

• Create mission and value statements with leadership

Restaurant Design

• Work with the architect to build efficient dining room spaces

• Maximize productivity by designing smart work spaces in both the F.O.H. and B.O.H.

• Kitchen space allocation for every essential piece of equipment, preparation, refrigeration, storage and receiving

• Design sanitation/dish room spaces to manage efficiency and ensure easy cleaning and safe food handling

• Accommodate the best environmental practices available

“Michael Kornick is a legend in the foodservice industry, mastering the art of the business from concept to execution.”

– Stuart Davis, Principal Stuart Davis Design LLC

Kitchen Equipment Selection and Sourcing

• Custom fabrication only as necessary

• Energy-efficient equipment

• Modern cooking equipment to increase productivity

I have worked with some of the top design firms in the country such as Studio K, Next Step Design and HKS Architects.

For smaller projects, I work locally to accommodate your budget, often laying out the back of house with the equipment provider.

People: Hiring, Training and Development

• Assist in the hiring and training of chefs, management and staff

• Create job descriptions

• Management training manuals and tools

• Service manuals, S.O.P.s

• Sanitation and safety training

• Culinary skill assessment and development plans

• Wine, beer and cocktail training

• Food service training for servers

• Recipes translated in Spanish

• Employee evaluations

• Establish pay rates, gratuity allocations, cost-effective schedules

• Maximizing productivity and decreasing turnover

The I.P. created for your restaurant is yours. Once Michael Kornick Consulting provides you the materials, they are yours to use in future projects as you see fit.