CHEF TONY NGUYEN'S CONSULTANT Services

Concept Visualization and Development

Creating Brands and Concepts from Fine Dining Tasting Menus to Fast Casual Concepts
Social Media Strategy
PR Strategy
Marketing Strategy
Broker and Site Selection

Food and Beverage Services

Recipe Creation and Development
Menu Analysis
Private Events Menu Development
Sourcing of Goods for Quality and Profitability
Kitchen Equipment Needs
Menu Creation
Catering Menu Development
Kitchen Overlay and Design
Quality Chefs and Audit Sheets
Allergen Menu Creation
Tailored Menus for Diets
Bar and Wine Menu and Creation
Reservation System Set Up and Breakdown Gam plan

Operational Services

Food Safety Audits and System Development
Efficiency Walk Through
Labor Breakdown
Food Cost Analysis
Menu Mix
End-of-Year Strategy
Human Resources Implementation
Accountant Implementation
Sales Tax, income, Employee Tax Breakdown
Event Planning

FOH and BOH Training

Hiring From Line Level to Upper Management
Wine Training
Food and Wine “Cheat Sheets”
FOH Sequence of Service Training
POS Training and Selection
KDS Programing and Training
On-Site Training with FOH and BOH
SOP Creation and Training
Team Building Exercises
Disciplinary and Coaching Tools
Externship Manual and Creations