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