CULINARY COACHING

Program Overview

At Graham Hospitality Collective, we take a hands-on, personalized approach to culinary coaching, designed to empower chefs, kitchen managers, and culinary teams to operate at their highest potential. Whether in-person or virtual, our coaching bridges gaps in leadership, strengthens operational systems, and cultivates a culture of innovation, collaboration, and excellence.

Drawing on years of front line and executive industry experience, we deliver custom strategies tailored to the specific challenges of your kitchen or food service business. The result? Clear improvements, stronger teams, and long-term success.

Key Areas Covered in Our Culinary Coaching

• Leadership Development

  • Coaching for chefs and sous chefs to become confident, effective leaders

  • Communication training, accountability frameworks, and decision-making support

• Technique & Skill Refinement

  • One-on-one culinary coaching for plating, consistency, prep efficiency, and station management

  • Tailored to team experience level and concept type

• Operational Excellence

  • Line flow assessments, ticket time reduction, prep system improvements

  • BOH organization, cost control, inventory management

• Menu Optimization

  • Menu cost analysis, redesign, and engineering for margin and flow

  • Alignment with brand identity and operational capability

• Team Building & Retention

  • Culture-building strategies to boost morale and reduce turnover

  • Onboarding systems and daily pre-shift coaching structures

• Stress & Time Management

  • Burnout prevention, mindset coaching, task prioritization

  • Building sustainable leadership habits

Virtual Culinary Coaching

Graham Hospitality Consulting Virtual Coaching brings our experience to your screen—on your schedule. We provide flexible, on-demand support for culinary professionals and restaurant leaders seeking expert guidance without the need for on-site consulting.

Our virtual coaching includes:

• Live strategy calls and coaching sessions

• Personalized video instruction for skills, systems, and mindset

• Digital resources and planning templates tailored to your goals

Whether you’re a:

• Chef ready to refine and build your skills

• Kitchen Manager looking to become more organized and grow into leadership

• General Manager needing operational perspective

• Owner/operator refining your concept for scale

…our coaching meets you where you are and helps you get where you want to go.

Frequently Asked Questions (FAQ)

Q: Who is this coaching designed for?
A: Our coaching is for executive chefs, sous chefs, kitchen managers, general managers, operators, leadership teams and owners in restaurants, hotels, manufacturing and food service concepts looking to elevate performance and leadership.

Q: What’s the difference between on-site and virtual coaching?
A: On-site coaching allows us to work shoulder-to-shoulder in your teams, assessing and implementing in real time. Virtual coaching offers more flexible, ongoing support, ideal for time-pressed or remote teams.

Q: How long are coaching engagements?
A: We offer one-time sessions, short-term (3–6 week intensives), and long-term partnerships depending on your goals. Everything is fully customizable.

Q: Do you only work with restaurants?
A: No — we also work with catering companies, hotels, test kitchens / R&D teams, concept groups, manufacturing, sales teams, and other food service operations.

Q: What kind of results can we expect?
A: Clients typically see faster times overall, improved food consistency, stronger leadership, lower turnover, and more confidence in their team and systems.

Q: How do we get started?
A: It starts with a discovery call to understand your goals. From there, we build a custom coaching roadmap and schedule based on your needs and team availability.

With Graham Hospitality Collective, you gain a trusted partner committed to helping you and your team reach new heights of culinary excellence.

GENERAL HOSPITALITY CONSULTING

Program Overview

General hospitality consulting provides tailored solutions for businesses across the hospitality industry, addressing needs ranging from answering specific operational questions to full-scale restaurant development and creation. Consultants bring expertise in operations, culinary development, design, branding, and financial planning to help businesses thrive in a competitive market.

Services can include:

• Streamlining daily operations and improving guest experiences.

• Menu design, recipe development, and cost optimization.

• Concept creation, including branding, layout, and market positioning.

• Staff training, leadership development, and operational best practices.

• Assistance with pre-opening tasks, including permits, vendor sourcing, and marketing strategies.

Whether enhancing an existing operation or building a concept from the ground up, hospitality consulting delivers practical insights and strategies to drive profitability, efficiency, and long-term success.Program Overview

Graham Hospitality Collective offers a full-spectrum General Hospitality Consulting Program designed to serve hospitality businesses at every stage—from early concept development to day-to-day operational improvement. Our consulting engagements are tailored to meet the unique challenges of restaurants, hotels, cafés, food halls, and hospitality-driven venues in an evolving and competitive marketplace.

Whether you need expert insight into specific issues or end-to-end guidance on launching a new business, GHC brings deep industry experience across operations, culinary development, branding, design, financial modeling, and team building to support your success.

Our approach is collaborative, actionable, and always aligned with your business goals.

Core Services

1. Operational Assessment & Optimization

   • Full front- and back-of-house evaluations

   • Service flow, systems improvement, ticket time reduction

   • Cost control, labor planning, and performance tracking

2. Culinary Development & Menu Strategy

   • Menu design and item strategy aligned with market and operations

   • Recipe standardization, costing, and kitchen efficiency planning

   • Local sourcing and vendor evaluation

3. Concept Development & Brand Positioning

   • Business planning and feasibility analysis

   • Branding and visual identity collaboration

   • Kitchen and FOH layout guidance with designers and architects

4. Team Building & Training Systems

   • Pre-opening hiring plans and leadership team development

   • Onboarding systems, training manuals, and SOPs

   • Culture development, service style design, and pre-shift systems

5. Pre-Opening Planning & Launch Support

   • Licensing and permit process navigation

   • Vendor sourcing and purchasing systems

   • Marketing strategies, soft opening planning, launch execution

Frequently Asked Questions (FAQ)

Q: What types of businesses do you consult for?
A: Restaurants, bars, cafés, hotels, food halls, ghost kitchens, catering, food trucks, and multi-unit concepts at any stage—startup, expansion, or reinvention.

Q: What makes GHC’s approach different?
A: We’re not just consultants—we’re industry operators. We combine real-world kitchen, leadership, and branding experience with strategic planning, so you get solutions that work practically and profitably.

Q: Do you offer one-time consultations or full development?
A: Both. We can step in for a single issue—like menu engineering—or lead your entire concept from business plan to grand opening. Everything is tailored.

Q: Can you help with financial modeling and budgeting?
A: Yes. We build out detailed P&L projections, breakeven analyses, and capex plans, and we help align your concept goals with realistic financial performance targets.

Q: How involved are you during a concept build-out?
A: As involved as you need us to be—from menu creation to working with architects on kitchen layout to helping hire your opening team. We collaborate closely with all stakeholders.

Q: How long do consulting engagements typically last?
A: It varies. Pre-opening projects may last 3–6 months. Operational consulting can be delivered in 3–6 week intensives or ongoing monthly retainers.

From Vision to Execution

Whether you’re refining an existing operation or starting from scratch, Graham Hospitality Collective delivers practical, experience-backed support to help you operate smarter, delight guests, and build long-term success.

PRIVATE EQUITY / M&A

Program Overview

Graham Hospitality Collective deliver a specialized Investment & Acquisition Readiness Program designed to position hospitality businesses—including restaurants, food manufacturers, and multi-unit groups—for successful private equity investment, strategic acquisition, or sale. Our comprehensive, tailored approach ensures your business is not only running efficiently but is also primed to attract serious investor interest and command a premium valuation.

We work closely with ownership teams to enhance operational systems, clarify financials, develop leadership infrastructure, and align brand positioning with market expectations. The result: a more scalable, profitable, and buyer-ready business.

Program Pillars

1. Operational Readiness & Standardization

   • Streamline kitchen and service operations

   • Standardize SOPs across departments

   • Strengthen procurement, labor, and inventory systems

2. Financial Clarity & Profitability Enhancement

   • Deep-dive financial analysis (COGS, labor, waste)

   • Improve EBITDA through cost controls and menu margin optimization

   • Establish clean, investor-ready reporting & KPI dashboards

3. Brand Positioning & Market Differentiation

   • Refine brand identity and guest experience

   • Ensure alignment with market trends and growth audiences

   • Position brand for scale or franchise development

4. Leadership & Organizational Infrastructure

   • Build mid-management capability and reduce owner dependency

   • Implement leadership SOPs, org charts, and training frameworks

   • Increase operational autonomy for investor appeal

5. Growth Strategy & Expansion Planning

   • Create location rollout and market entry strategies

   • Develop franchise models or investor pitch decks

   • Model projected ROI and resource allocation plans

6. Due Diligence Preparation

   • Organize lease, vendor, legal, and HR documentation

   • Ensure health, safety, and compliance readiness

   • Support owner/operator through negotiation prep

Frequently Asked Questions (FAQ)

Q: Who is this program for?
A: Restaurant operators, food manufacturers, and hospitality brands preparing for private equity investment, partnership, or sale.

Q: How long does the program take?
A: Typically 6–12 weeks depending on business size and readiness level. We also offer fast-track 4-week programs for businesses with imminent deal opportunities.

Q: What if my financials aren’t clean or current?
A: That’s part of what we help with. We’ll work with your bookkeeper or accountant to organize and refine your reporting and identify profitability improvements.

Q: Do you work with brokers or M&A advisors?
A: Yes—we often collaborate with investment bankers, brokers, and legal teams to ensure alignment across your advisory board during a sale or investment process.

Q: Will you help present to potential investors?
A: Absolutely. We assist in pitch preparation, investor Q&A readiness, and can even co-present or provide investor-facing materials.

Q: What happens after the deal?
A: We offer post-deal integration support, transition planning, and continued operational leadership during the first 90–180 days of ownership change.

Case Study #1: Positioning a Manufacturer for Private Equity Investment

Client: Regional Specialty Protein Manufacturer (Southeast) Challenge: A private equity firm was evaluating a majority stake in the company, but operational inefficiencies and unclear financial reporting were raising red flags.

What We Did:

• Conducted a full plant audit and restructured the labor flow and yield tracking systems

• Standardized recipe and production SOPs to ensure consistency and compliance

• Worked with internal accounting to clean up reporting, improve inventory valuation, and clarify EBITDA

• Built investor-facing dashboards and pitch support materials

Result: The client secured a strategic investment with a 20% higher valuation than projected due to improved operational and financial clarity. Post-investment, GHS stayed on to assist in scaling to a second facility.

Case Study #2: Getting a Restaurant Group Ready for Sale

Client: Upscale Casual Dining Group (Southeast) Challenge: Ownership was looking to exit after 10 years of growth but lacked SOPs, formal leadership layers, and had a brand that hadn’t been refreshed in years.

What We Did:

• Refined and documented all FOH and BOH systems and cross-trained key staff

• Introduced a mid-management structure and daily accountability frameworks

• Conducted a menu profitability analysis, leading to a 4% improvement in food cost

• Revamped the brand look, guest journey, and created a pitch deck for potential buyers

• Organized all documentation needed for due diligence, including health records, vendor contracts, and training manuals

Result: The group was acquired by a regional investment firm looking to scale the brand to adjacent markets. The seller achieved a strong multiple on earnings, and GHC supported the transition over 90 days post-sale.

Let’s Position Your Business for Its Next Big Chapter

Whether you’re preparing for investment, ready to scale, or looking for a strategic exit, Graham Hospitality Collective offer the tools, insight, and execution to get you there.

Contact us today to schedule a discovery call and begin the readiness journey. [Email Address] | [Phone Number] | [Website URL]

RECIPE / MENU R&D

Program Overview

At Graham Hospitality Collective, we believe that a menu is more than a list of dishes—it’s a strategic tool that defines your concept, drives guest satisfaction, and supports financial performance. Our Menu, Recipe & Retail Product Development Program is built for hospitality businesses that want to align their culinary offerings with brand identity, operational efficiency, and profitability.

Whether you're refreshing an existing menu, launching a new concept, or expanding into retail product lines, our approach combines culinary artistry with data-driven strategy to create offerings that perform in the kitchen and resonate with your target market.

Core Services

1. Custom Recipe Development

   • Unique, brand-aligned dishes tailored to your audience

   • Balance of creativity, taste, plating, and production efficiency

   • Portion sizing and ingredient sourcing for cost control

2. Strategic Menu Design

   • Cohesive menu layouts built around guest flow and ordering psychology

   • Seasonal and regional ingredient integration

   • Dietary and lifestyle preference alignment (e.g., plant-forward, gluten-free, allergen-aware)

3. Profitability Optimization

   • Plate cost analysis and food margin improvements

   • Menu engineering to feature high-margin items

   • Waste reduction and purchasing efficiency recommendations

4. Operational Integration

   • Standardized recipe cards, plating guides, and prep instructions

   • Staff training materials for consistent execution

   • BOH workflow and station alignment with menu flow

5. Trend Adaptation

   • Research and implementation of emerging culinary trends

   • Competitive benchmarking and guest behavior insights

   • Agile menu strategies for evolving guest preferences

6. Retail Food Product R&D

   • End-to-end development of packaged food products and retail SKUs

   • Ideation, formulation, shelf-life testing, and regulatory compliance

   • Labeling guidance (nutritionals, allergen statements, FDA guidelines)

   • Co-packer sourcing and scale-up coordination

   • Brand alignment for in-store, e-commerce, and wholesale channels

Frequently Asked Questions (FAQ)

Q: What types of businesses is this program for?
A: Restaurants, cafés, hotels, food halls, ghost kitchens, multi-unit groups, and emerging CPG brands—any concept looking to improve or refine their culinary offerings or launch packaged retail products.

Q: Can you help if we already have a menu but need to improve performance?
A: Yes. We offer full menu audits that assess profitability, layout logic, guest experience, and operational challenges—then deliver a plan to improve.

Q: Do you provide on-site training?
A: We offer both on-site and virtual support. In-person services include line training, pre-shift run-throughs, and rollout support.

Q: How long does a full menu or product development engagement take?
A: Typically 4–6 weeks for a menu build and 6–12 weeks for retail product development, depending on testing and compliance requirements.

Q: Do you source ingredients or assist with vendor relationships?
A: We help identify sourcing options, optimize vendor lists, and create spec sheets—but you maintain control of vendor relationships unless otherwise requested.

Q: Will this help us reduce food cost?
A: Absolutely. Cost control is built into every part of our process—from portioning and prep to sourcing and pricing.

Q: Can you help us prepare for retail launch or co-packer readiness?
A: Yes. We guide formulation for scale, assist in finding co-packers, and ensure your product meets regulatory and shelf-life requirements.

From Menu to Market Success

With Graham Hospitality Consulting, your menu and product line become true reflections of your brand and powerful contributors to operational and retail success. Let’s create something exceptional—on the plate, on the shelf, and on the bottom line.

FOOD SAFETY ASSESSMENTS & QUALITY ASSURANCE

Program Overview

At Graham Hospitality Collective , we recognize that food safety and quality assurance are foundational to building a sustainable, high-performing hospitality business. Our Food Safety & Quality Assurance Program is designed to help restaurants, food manufacturers, hotel kitchens, and culinary operations maintain industry-leading standards while boosting team accountability and guest confidence.

Through comprehensive assessments, hands-on team training, and clearly documented protocols, we ensure your operation not only meets local and federal regulations but delivers consistent product excellence—every service, every shift.

Food Safety Assessments

Graham Hospitality Collective delivers full-spectrum food safety evaluations to identify gaps, mitigate risk, and align your practices with health codes and industry best practices.

Our Food Safety Services Include:

• On-Site Kitchen Assessments

  • Walk-throughs of prep areas, line stations, dry/cold storage, dish areas, and receiving zones

• Sanitation & Hygiene Audits

  • Review of cleaning protocols, handwashing systems, glove usage, cross-contamination prevention, and PPE compliance

• Temperature & Holding Control Monitoring

  • Validation of holding logs, equipment calibration, cooling procedures, and cold chain maintenance

• HACCP Review & Implementation

  • Customized HACCP plans based on menu and kitchen flow; documentation and training

• Staff Training & SOP Development

  • In-service education on allergen handling, food safety basics, chemical safety, and personal hygiene

• Regulatory Compliance Check

  • Preparation for local health inspections, OSHA compliance, labeling audits, and risk management plans

Quality Assurance (QA) Programs

Our QA programs ensure that every plate delivered to the guest meets your brand’s promise of excellence.

Our QA Services Include:

• Recipe & Portion Control Audits

  • Ensure proper execution, consistency, and cost-alignment across all locations and shifts

• Vendor Quality Monitoring

  • Audit suppliers, review receiving logs, and ensure ingredient standards and specs are met

• Product Specification Development

  • Build product guides and prep specs for consistent quality, presentation, and allergen tracking

• Mystery Dining & Plate Testing

  • Scheduled or surprise service assessments that review execution, temperature, taste, and presentation

• Pre-Shift Quality Protocols

  • Design and implement daily quality checks: mise en place reviews, tasting routines, and checklist systems

• Guest Feedback Analysis

  • Analyze complaint data, online reviews, and guest feedback to address recurring quality issues

The GHC Advantage

• Real Culinary Experience: We’re operators at heart—our coaching is practical, relevant, and designed for real kitchen life.

• Tailored Solutions: Programs are based on your operation’s style, scale, and goals.

• Documentation that Works: We deliver user-friendly SOPs, checklists, and visual guides.

• Team Empowerment: We teach staff how to maintain high standards—not just pass inspections.

Frequently Asked Questions (FAQ)

Q: Who is this program designed for?
A: Restaurants, hotel kitchens, food manufacturers, caterers, ghost kitchens, and commissary operations looking to enhance or formalize their food safety and QA systems.

Q: How long does a food safety assessment take?
A: On-site evaluations typically take 1–2 days, followed by a report with recommended action items and optional training sessions.

Q: Do you provide staff training?
A: Yes. We offer tailored training sessions on food handling, allergen safety, hygiene practices, and pre-shift quality checks.

Q: Can you help us prepare for an upcoming health inspection?
A: Absolutely. We’ll conduct a full compliance review and prepare your team and paperwork for inspection.

Q: Do you work with multi-unit operators or franchises?
A: Yes. We offer QA programs for groups needing consistency across multiple locations and help roll out scalable SOPs.

Q: Can your services reduce liability or risk?
A: Yes. Identifying and correcting risks in food handling, cleanliness, and documentation helps avoid costly health violations and brand damage.

Ready to Raise the Bar on Food Safety & Quality?

Let Graham Hospitality Collective help you build trust, consistency, and operational excellence from the inside out.

Tier 1 – Foundation (Mostly Remote)

Who it’s for
Independent restaurants (1–3 units) or stable multi‑unit locations that need disciplined controls, faster insights, and a light menu tune‑up without heavy disruption.

Scope & Deliverables

• Weekly Ordering & P&L Review (Remote, 60–90 min): Flash P&L, food cost %, mix & margin pulse, inventory turns, top‑10 SKUs by spend, vendor price changes, and pars vs. forecast. Action list issued within 24 hrs.

• Quarterly Menu Review & Revision (1x / quarter): POS 6–12 mo. pull; CM table by item; pricing recommendations; design updates to print/digital menus (1 round included). Light recipe/portion adjustments to protect margins.

• Basic SOPs + Starter BOH Cookbook: Line‑check standards, station setup, prep lists & batch sheets, core recipes with yields (up to 30 items), allergen matrix, storage & labeling, daily waste log.

• Chef Coaching (2 hrs/week): Two 60‑min sessions or one 120‑min deep‑dive covering ordering discipline, prep throughput, waste control, and expo discipline.

• Templates & Tools: Ordering par model, weekly dashboard (food cost, mix, waste), inventory sheet set, manager agenda pack.

Onboarding (Week 0–1)
Data checklist: current menus/recipes/specs; 12 months POS item‑level exports; 6–12 months invoices; vendor contacts & contracts; org chart; equipment list; storage layout. Access: shared drive, POS report access, invoice feed.

KPIs (Quarter 1 targets)

• −1–2 pp food cost; +2–4% avg. check; ≤1.5% waste; ≥95% price compliance; +mix share of star items.

• Adoption: ≥80% SOP compliance by week 6.

Assumptions & Boundaries
Remote delivery; 1 menu system update/quarter; design beyond one round or >10 significant item changes triggers change order. On‑site days are add‑ons.

Optional On‑Site Add‑Ons
Inventory cycle count & shrink audit; vendor meetings; pre‑shift training; menu rollout day; health‑score readiness walk.

 Tier 2 – Hybrid

Who it’s for
Operators ready to layer in on‑site discipline, accelerate menu impact, and begin structured procurement wins while coaching leaders in person.

Everything in Tier 1, plus:

• On‑Site Visit (1x/week): 4–6 hrs for line checks, waste walks, training, station timing studies, and leadership 1:1s. Field report with photo notes and action items. (Travel billed if >50 miles.)

• Menu Reviews & Changes (2x / quarter): Two cycles including bench testing, on‑site tasting/training, updated CM tables, and design file refreshes (2 rounds/quarter included; up to 20 item changes total/quarter).

• Procurement Quick‑Wins Pack (Quarterly): Vendor price/term check vs. market; on‑contract % by spend; SKU consolidation opportunities; compliance tracker; rapid renegotiation playbook for top 5 SKUs.

• Ops Deepening: FOH suggestive‑sell scripts, expo/ticket‑time playbook, labor block schedule by daypart, production calendar.

Cadence & Artifacts
Weekly remote P&L + one on‑site; monthly performance deck; compliance scorecard; pre‑shift briefing deck template.

KPIs (Two‑quarter horizon)

• −2–4 pp food cost; −10–15% ticket times on targeted stations; +5% attach rate on high‑margin add‑ons; ≥90% ordering compliance.

Change Management
RACI for managers/chefs/buyers; comms plan for rollouts; staff training sign‑offs tracked.

 Tier 3 – Immersive

Who it’s for
Turnarounds, high‑growth groups, or PE‑backed concepts seeking a hands‑on, COO‑style partner to transform menu, procurement, and ops end‑to‑end.

Scope & Deliverables

• Full SOP Book + Restaurant Operations Manual: Food safety & HACCP alignment, line checks, station standards, opening/closing, inventory, waste, receiving, vendor compliance, FOH/BOH service standards.

• Expanded Cookbook w/ Photos & Prep Standards: Gold‑standard recipes (up to 75–100), yields, batch sheets, plating photos, allergen & nutrition flags, shelf‑life & storage.

• Leadership Cadence: Daily pre‑shift; weekly management business review (MBR) with scorecards; monthly SteerCo/QBR with ownership; risk/issue log & mitigation.

• KPI Dashboards & Training: Live dashboards (food, labor, mix, waste, ticket times, guest metrics); trainer certification pathway; skills matrix; evaluation rubrics.

• Procurement Program (Comprehensive): RFPs, manufacturer‑direct for high‑volume SKUs, contract negotiation, rebate mapping, savings tracker with CFO sign‑off; compliance audits.

• Menu Engineering Program: Seasonal calendar, LTO playbook, price architecture, attachment strategy, POS button mapping & ops tests; launch kits.

Facilities & Throughput
Time‑motion studies; capacity mapping; kitchen layout/flow recommendations; equipment spec guidance where ROI‑positive.

KPIs (Six‑ to twelve‑month horizon)

• −3–6 pp food cost; +5–10% labor productivity; ≥95% vendor OTD/fill; −20% waste on targeted categories; improved guest ratings/NPS; EBITDA uplift tied to verified savings and mix improvements.

Governance & Reporting
Weekly owner updates (1‑page), monthly performance deck, QBR roadmap refresh; documented benefits register and savings realization tracking.

 Food Truck Service Packages

Starter Package – “Foundations”

For single-unit trucks or new concepts getting established.

Why this works at this level:
This tier gives new or early-stage food trucks the essentials to get profitable and compliant from day one. The focus is on cost control, workflow efficiency, and building a small but effective menu that keeps lines moving and margins strong.

Deliverables (Detailed):

·       • Menu Cost Sheet – ingredient breakdowns, portion costs, target food cost %, suggested pricing.

·       • Prep/Service Flow Chart – visual map for truck space layout and service efficiency.

·       • Vendor Starter List / Order Guide – vetted suppliers with contact info and order guides.

·       • SOP Handbook – opening/closing checklists, sanitation routines, compliance guides.

·       • Packaging Recommendations – eco-friendly, durable packaging with supplier comparisons.

Timeline: 4–6 weeks

Growth Package – “Operational Edge”

For trucks ready to scale volume, improve margins, or expand to catering.

Why this works at this level:
This tier is for operators who have traction but are hitting the limits of their current setup. It sharpens operations, boosts margins, and adds new revenue streams like catering and seasonal menus.

Deliverables (Detailed):

·       • Seasonal Menu Rotation Plan – 12-month calendar with new items quarterly.

·       • Food Cost Model – spreadsheet for real-time costing and margin adjustments.

·       • Vendor Negotiation Playbook – scripts, margin targets, backup supplier list.

·       • Waste Reduction Toolkit – portion control guides, waste-tracking logs.

·       • Packaging Sourcing Guide – branded vs. generic supplier comparison.

·       • Catering & Event Menu Packet – tiered catering packages with pricing.

·       • Staff Training Guide – service benchmarks, order flow, customer engagement playbook.

Timeline: 6–8 weeks project; ongoing support available

Scale Package – “Strategic Expansion”

For multi-truck operators or trucks evolving into a brick-and-mortar brand.

Why this works at this level:
This tier is built for food truck operators thinking beyond the single-unit model. It delivers the strategic systems needed to manage multiple trucks, enter catering at scale, or transition into a physical restaurant.

Deliverables (Detailed):

·       • Expansion Playbook – roadmap for scaling to multiple units or brick-and-mortar.

·       • Multi-Unit P&L Template – financial model for consolidated reporting.

·       • Commissary Partnership Report – kitchen comparison with costs & contract notes.

·       • Branded Menu Toolkit – ready-to-print menus, signage, QR integration.

·       • Marketing Tie-In Calendar – 12-month marketing & event alignment schedule.

·       • Line Management & Order-Ahead Strategy – platform setup guides & cost analysis.

·       • Catering/Corporate Event Program – sales one-pagers, pricing calculators, SOPs.

·       • Hiring & Training System – role descriptions, on boarding, scalable training modules.

Timeline: 8–12 weeks project; retainer recommended for long-term scaling

Add-On Services (A La Carte)

Why this works at any level:
For trucks that just need a specific gap filled, a la carte services offer flexibility. These can also be bolt-ons to any tier for added customization.

Deliverables:

·       • Social Media Kit – 15 branded templates, posting calendar, hashtag strategy.

·       • Vendor RFP Management – bid comparison matrix, negotiation support.

·       • Compliance Audit Prep – inspection checklist, corrective action plan.

·       • Custom Recipe Development – fully costed recipe cards with yield & nutrition.

 GHOST KITCHENS

Tier 1 — Launch Lite (Foundation)

Goal: Stand up a profitable, compliant single brand fast.
Timeline: 4–6 weeks (mostly remote)

Deliverables

• Concept & brand mini-kit (name, positioning, logo starter, brand voice)

• Menu engineering v1 (10–18 SKUs), cross-utilization map, target COGS

• Packaging matrix + 20–60 min delivery holdability test

• Kitchen flow & station charts (batch, cook-chill, par levels)

• Core SOPs: prep guides, spec sheets, cook cards, sanitation/allergen

• Tech setup: POS ↔ aggregator integration, KDS config, order throttling

• Launch checklist + 14-day promo plan (in-app SEO & offers)

Ops Cadence

• Weekly 45-min check-in; first 30 days post-launch review

KPIs Tracked

• COGS %, Avg. Prep Time, AOV, Rating ≥4.6, On-time dispatch ≥95%

Ideal For: First location or first virtual brand inside an existing kitchen.

Tier 2 — Operational Edge (Optimization)

Goal: Improve speed, ratings, and margin; add daypart/LTOs.
Timeline: 8–10 weeks (hybrid: remote + selective on-site)

Deliverables

• SKU rationalization + upgraded menu engineering v2 (LTO calendar)

• Waste & variance program; portion control system; yield testing

• Expo & pickup redesign (driver flow), heat-map dispatch radius

• Aggregator governance: pricing zones, availability windows, 86 rules

• Rating-recovery & CX playbook; secret-shop delivery audits

• Procurement tune-up: spec lock, vendor bids/MDAs, weekly price audit

• Performance dashboard (order mix, AOV/attachment, CM by channel)

• Marketing engine: creator seeding, review flywheel, promo calendar

Ops Cadence

• Weekly 60-min ops review; monthly P&L/COGS deep-dive

KPIs Tracked

• Prep time –15–25%, COGS –2–4 pts, AOV +8–12%, Rating +0.2–0.4

Ideal For: Operating brands that have traction but inconsistent margin/ratings.

Tier 3 — Scale & Multi-Brand (Growth)

Goal: Build a multi-brand, multi-unit engine with repeatable playbooks.
Timeline: 12–16 weeks (immersive: on-site + remote)

Deliverables

• Portfolio strategy (1–3 virtual brands): positioning, whitespace, guardrails

• Production blueprint for volume (batching, cook-chill, overnight programs)

• Full SOP book & training library (video job aids, role scorecards)

• Labor model & schedule templates; capacity & throughput modeling

• Commissary/central kitchen plan (capex, ROI, equipment spec)

• Channel economics: price testing, fee optimization, contribution margin model

• Expansion toolkit: site readiness checklist, 30/60/90 market launch playbook

• Enterprise reporting: unit scorecards, cohort retention, re-order analytics

Ops Cadence

• Weekly performance council; leadership rhythm (WBR/MBR/QBR)

KPIs Tracked

• Throughput +20–35%, Unit CM +3–6 pts, OTD ≥97%, Brand rating ≥4.7

Ideal For: Groups targeting multi-unit scale or adding/stacking virtual brands.

Common Add-Ons (any tier)

• Full creative kit (visual identity, photo/video, menu design)

• New market launch team (2–4 weeks per market)

• Bar/bev & dessert virtual brand bolt-ons

• Commissary build & equipment procurement

• Data & BI integration to finance stack

Note: Pricing can be fixed-fee or retainer + performance bonus (tied to CM, ratings, or AOV). If you want, I can format this as a one-page sell sheet or website section with CTAs.

CATERING

Tier 1 — Drop-Off Essentials (Foundation)

Goal: Reliable, profitable drop-off catering for corporate and small events.
Typical setup: 2–4 weeks (mostly remote)

Deliverables

• Tiered menus (boxed meals, platters, breakfast/lunch) with target COGS%

• Portion guides, allergen matrix, reheating/finishing instructions for clients

• Production schedule, batch plans, par levels, label/pack standards

• Load-out checklist, routing & timing maps, hot-hold/cold-chain plan (HACCP logs)

• Proposal/contract & invoice templates, deposit/cancellation terms

• Basic CRM & order pipeline (tastings policy, follow-ups, re-order offers)

• Packaging matrix (eco/durable) + branding stickers and menu inserts

• Weekly KPI snapshot + 30-minute ops review

KPIs

• On-time delivery ≥ 97%, COGS within target, NPS/ratings ≥ 4.6, re-order rate ↑

Ideal for: Corporate drop-offs, meetings, trainings, recurring office accounts.

Tier 2 — Staffed Events & On-Site Service (Operational Edge)

Goal: Level up to staffed buffets, stations, and small receptions with polish.
Typical setup: 6–8 weeks (hybrid: remote + selective on-site)

Deliverables

• Service playbooks: buffet/station standards, passed apps, captain binders

• Run-of-show timelines, BEOs, site walk templates, rain/backup plans

• FOH/BOH staffing models, call sheets, uniforming, tip/gratuity policies

• Portable kitchen layouts, equipment lists, fuel/power/water plans

• Rentals coordination (china/glass/flatware/linens), vendor SOPs & COIs

• Bar packages (beer/wine/signature cocktails) + local ABC guidance

• Presentation & garnish standards; tasting protocols & feedback loop

• Upsell ladder (premium sides, dessert, beverage, décor) + price guardrails

• Monthly P&L review and job-costing postmortems

KPIs

• Labor % within plan, incident-free rate, upsell per guest ↑, guest ratings ≥ 4.7

Ideal for: Weddings lite, nonprofit galas, campus events, social receptions.

Tier 3 — Premier Production & Multi-Venue Scaling (Growth)

Goal: High-volume, multi-venue events with repeatable systems and strong margins.
Typical setup: 10–14 weeks (immersive: on-site + remote)

Deliverables

• Commissary/central-production blueprint (capacity model, cook-chill, make-to-hold)

• Procurement program: spec lock, vendor MDAs, weekly price audits, substitutions

• Full SOP & training library (video job aids, role scorecards, safety drills)

• Advanced logistics: multi-truck dispatch, zone routing, curbside orchestration

• Enterprise dashboards: job costing, contribution margin by event/channel

• Sales engine: venue partnerships, corporate agreements, seasonal campaign calendar

• Quality & risk: HACCP transport audits, COIs, emergency response & incident playbook

• Leadership cadence: WBR/MBR/QBR, unit scorecards, continuous-improvement loop

KPIs

• Throughput +20–35%, GM +3–6 pts, on-time ≥ 98%, re-booking rate ↑, shrink ↓

Ideal for: Large corporate/campus programs, multi-day conferences, premium weddings.

Popular Add-Ons (any tier)

• Full bar service with certified staff; specialty coffee & mocktail stations

• Décor/florals coordination, rentals management, valet/shuttle logistics

• Live chef stations (carving, paella, pasta), raw bar & sushi, pastry program

• Photography/videography partners; venue scouting & booking support

• Off-season revenue plan (holiday boxes, corporate gifts, heat-and-serve meals)

If you’d like, I can format this as a one-page sell sheet or a web section with CTAs, or tailor menus/KPIs to a specific cuisine and target client.