Much of my time working in the hospitality industry has been on-site in culinary operational roles, figuring out how to get things to work the way they need to so that business can move forward and then to put systems and processes in place to capture efficiencies and generally to get things to work better for the company, employees, and clients, saving time and money, and minimizing frustration along the way.
Reach out to me via the Contact Form in the right hand sidebar if you are looking to organize and
streamline your on-line recipe and ingredient management and operations to
better capture menu information, inventory, food and beverage costs, and
product usage.
I have worked with the following SaaS programs and written company-specific SOPs, user guides, and employee training materials with details as to how to implement and maintain these systems as business grows and needs to scale, saving money and keeping headcount manageable. That said, my project management processes are designed to fit whatever system you are looking to implement for your business.
We can analyze
your current operations, look at where there might be service and needs
gaps, and create a plan to implement improvements where needed. I've
been on the ground, sleeves rolled up, setting up new management systems
from scratch and cataloguing and taking inventory of back stock for
food, controllable, disposables, and beverages items, working with
vendors and suppliers to improve the company's supply chain and to
improve forecasts.
