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nartowicz international culinary consulting
phillips-food-service       pilgrims-pride

Contact Us

Call the Menu Spring today to learn more about our capabilities and services.

813.924.7087

Clients


Trips Diner, Seminole / St. Petersburg, FL

  • Menu Item Revision: Analysis and review of the sauce and soup menu categories to perform an evaluation to determine potential for flavor profile upgrades. New recipe development and product introduction to elevate revised menu items.


La Segunda Central Bakery, Ybor City, Tampa, FL

  • Catering Program: Development of off-premise catering program to include menu development, layout and printing.  Creation of program policy and procedures, catering director position description, standardized recipe development, catering event order and catering production order form creation and production.
  • Sales and Service Training: Development of a customer sales and service training program to include trainee / instructor manuals, policy and procedures, conflict management, uniform standards, sales and service techniques.  Concept creation, script development and production of a training video to support an upgrade of service standards and to drive new sales.
  • Café Menu: Menu development to include standardized recipes, staff training, menu revision / engineering, new menu items and purchasing guide to support the roll out of a new Café Menu including photo shoot, graphic design and printing management to support the Centennial Anniversary of an iconic bakery brand in Tampa, FL under continuous family ownership and operation for over 100 years.
  • Competitive Review / Menu Analysis: Review of local market independent and chain competitors within the Bakery Café segment to determine clients’ market position.  Menu Sales Analysis of client breakfast and lunch product mix to determine core menu items for new Café Menu (above) and items to be designated a place on their “secret menu”.


Sunday's Delicatessen, Ybor City, Tampa, FL
Provided a custom, independent online ordering system for both a la carte and catering menus in partnership with takeout-button.


The Stone Soup Company, Ybor City, Tampa, FL
Conducted an evaluation of the current menu (menu engineering sale analysis) to determine any necessary revisions to drive sales of high contribution margin items to increase overall sales.


Toppers Pizza, Whitewater, WI
Culinary research and development project to create new LTO pizza's, dipping sauces, cheese blends and "Toppers Stix" (appetizer) menu options.


Waterset Café, Tampa, FL
Sub-contracted to research and source locally produced food and beverage products for casual cafe concept in Tampa, FL market for Newland Properties operating group for Synergy Restaurant Consultants.


Nartowicz International Culinary Consulting, LLC, Orlando, FL

  • Member of the Lead Chef Team in the supervision and execution of food preparation and production for a national retail chain for new hot entrée roll-out for the clients’ “Holiday Preview” Managers Conferences in Dallas, TX and Orlando, FL.
  • Execution and presentation of new menu item concept preparation and production for regional retail chain for bakery, deli and entrée departments to support retail unit re-branding kick-off in New York.



Anheuser-Busch, On-Premise Division, St. Louis, MO
Developed menu concepts incorporating brewed beverage alcohol products for casual dining client operator menu items and specialty products.


Meyer Natural Angus, Loveland, CO
Developed menu item concepts and recipes for retail and food service clients, prepared food concepts for clients visiting their Blackfoot Valley Ranch, Helmville, MT.


McIlhenny Co., Avery Island, LA (Tabasco® Brand Products)
Culinary concept development including menu items, sauces and glazes using proprietary sauce products for food service clients and retail products.


Spice, Inc. Restaurant Group, Spartanburg, SC

  • Assisted ownership with menu development, standardized recipes, line-staff training materials and trained both FOH / BOH staff for casual concept previously under development.
  • Created Casual Pub concept to include menu, standardized recipes, management and line-staff SOP, line-staff orientation and training manuals, training of FOH / BOH staff, purchasing system and control procedures. 
  • Developed off-premise catering operation to complement existing independent casual dining restaurant to include menus, standardized recipes, marketing and sales promotions.



Tampa Bay Partners, Safety Harbor, FL
Menu item concept development, preparation and execution of Focus Group study to include salad, sandwich, entrée and sauce testing for a national casual dining chain.


Kurdi's Mediterranean Grill, Tampa, FL
Conducted an Operations Assessment to determine potential efficiencies, cost savings and food improvements in service to the guest. Created a seven-point Action Plan to include revamp of service format, creation of standard operating procedures, menu/service revision to fit operational constraints, establish front and back of house management responsibilities, establish purchasing and receiving procedures, create a communication system for front and back of house staff and establish food handling and safety best practices.


Auger Enterprises, Inc., Washington, D.C.
Developed first employee orientation manual for a client in business 50 + years to include position descriptions, policy and procedures for two separate restaurants (upscale steak house and casual Creole cuisine concept) and nightclub with revenues exceeding $6 million annually. Developed first company-wide food and beverage purchasing and controls policies and procedures and executed implementation.