Our typical client is a 4 or 5 star Resort, Hotel or High Volume Restaurant. Our initial work with a client consumes 6 to 12 man-weeks with full attention to the details and costs of the entire department.

It is always our goal to REALISTICALLY reduce the total departmental costs by 5% to 20%. We believe the prices paid for product are but a small part of total food cost. Conservation, Menu Pricing, Menu Cost Control, Product Measurement and Revenue Management are, in OUR opinion the true main drivers of total food costs. This is, and has been our thinking for the past 34 years that we have been in business...