Restaurant Consulting of Florida was founded with a mission to provide our customers with solutions to restaurant issues from front of house, back of house, management training and proper inspections and permitting we help with it all.
Our team of chefs is made up of culinary experts with years of experience in the restaurant industry. We not only can train your staff but we can train them better and how to work safer and more efficiently.
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The first phone call is free you can tell me what u need to accomplish.
This is where i verify problems and look for future problems.
This usually consists of employee retraining, setting up new procedures, and new processes.
It all starts with and easy to read menu, with new and exciting items that other places are not offering. and an easy to execute menu that requires low prep times and a quick learning curve for the chef's.
Your staff needs to be selling your food not taking orders from your customers. They need to befriend them, then give them a deal, then take there food order.
Deserts the time during dinner service when the restaurant is the big looser you can have the most wonderful pies, cakes and such, but come dessert time the customers are just staring at each other, and no one wants to order first..
If you don't have a large group table you are missing out on birthday party's bachelorette party's and corporate events.
Are u doing catering? its a great way to increase revenue done right.
Buying a restaurant to satisfy an E2 visa can be very tricky. i recommend a through business inspection.
know exactly what u are buying, how many times has the restaurant failed a health inspection, is the kitchen constructed properly to satisfy code enforcement, us dept of agriculture and the state inspector? i can help you with all phases of setting up a new or existing restaurant.
The minimum amount you should plan on is $60K that would get u a coffee shop, pizza place, or a burrito shop . buying an existing place will cost u much more usually.
FDA Food Code 2017
FDA Food Code 2017 (pdf)
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