How do you, as an owner, get your crew to provide the product consistency and level of service and performance that you expect? How do you set the standards and keep them where you want them to be? One way is to be there most of the time, inspecting and working with your crew side-by-side to show them first hand. And even then, are you able to control your systems in the kitchen if you are most comfortable working in the front end of the operation, or vice-versa?

I have an answer.

What I offer is a comprehensive auditing service, that checks your entire operation, or only the parts you are struggling with, fully customizable to your needs.

On the service side, I will come in anonymously as a customer (“Secret Shopper” style), and go through the entire experience of dining in your establishment. I have a thorough checklist and rating scale that I will complete during my stay and provide you with a full report of my experience, along with suggestions for improvement.

In the back of the house, I will come in just as your state inspector would. I will go through certain procedures with the staff that is there, checking everything from hand-washing techniques to proper food-handling and storage. In addition, I will review kitchen training documents, including recipe books and photographs, and make sure they are up-to-date and relevant to your current menus.

Upon completion of any of these audits, I will provide you with a final score and suggestions to improve and streamline your operation.

I can also help with the training of front and back of the house staff to make your customers experience the very best it can possibly be.