Culinary Consulting
The Restaurant Strategies Culinary Consulting Team, headed by David Napolitan,
includes such top restaurant professionals as Executive Chef Franklin
Becker and award winning Pastry Chef Judy Schmitt, and wine consultant
Bill Abraham, who advise prospective restaurant owners and investors on
food and design basics for successful restaurants.
David
Napolitan, president of Restaurant Strategies, creates market advantage
through menu and recipe development, food cost analyses, and quality standards
for purveyors. The best positioning for your venue, generating excitement,
value and customer retention.
We provide the following services:
- Evaluation of the existing product - We evaluate the product style, quality flavor, appearance, and consistancy. We look at your costs, pricing, and value. We examine design to achieve the operational effectivness of kitchen design.
- New menu development - Restaurant Strategies can help with culinary menu development. This includes recipes, costs, pricing, and implementation.
- Kitchen/ Equipment refinement
- Talent search,
placement and training
Restaurant
Strategies
411 East 53rd St. 10F
New York, NY 20022
212.223.7275
dna@restaurantstrategies.com
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