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Why I Need This 

~ Food costs and labour costs are high.  Not enough profit at the end of the month.


~ The culture with my staff is negative and I can never retain any good employees

~My experience is in the front house and I need to set my kitchen up right. 

~ Restaurant is not running as efficiently as I want.

~  How can I tighten up my operation to make it run better, letting my customers leave happier and making return visits?

~ I really don't know what the problem is, I just know things aren't right.

Triage Kitchen Analysis
(On Site)


"Triage -The sorting of elements in your kitchen operation accordingly to the urgency of their need for attention."

Triage Definition By Freelance Chef

The Triage visit is a hands on analysis of your kitchen  operation.  Armed with over 30 years of experience in many different restaurants, my analytical eye assesses what is going right, opportunities which we can capitalize on,  and what systems need to be implemented.  At the end I provide you with a comprehensible report on my findings and a blueprint on how to go forward. I use tried and true industry systems which can sometimes send 3-5% to your bottom line.


I always find the Triage visit like peeling the layers of an onion.  To get to the heart of the matter sometimes it takes a fresh, unbiased trained eye.  It's a great way to have access to tried and true systems and procedures that some of the most successful restaurants are using, at a rate affordable to independent restaurants.


Give me a call to find out if this is right for you. 778-988-5669 or click this link to drop me a message.  I think you will be amazed at the results.    

The Bottom Line Is - I Make You Money

                                                                       To Your Bottom Line

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