Chef Meyers has a
distinct passion for food that inspires every aspect of his consulting practice.
This passion is a result of 30 years of successfully helping existing and
aspiring restaurateurs through everything from concept development for restaurant
startups, restaurant design and construction, menu creation,
bar
management
operation
assessment for restaurant
turnaround,
to
marketing,
FOB/BOH
employee training for
new restaurant
opening.
. Meyer passionately shares every aspect
of his client’s celebration in their ultimate successes
Meyers is a professional restaurant consultant with a degree in Culinary Arts, who has
served as a chef, restaurant owner and manager. Efficiency has always been
the foundation of Meyers brand in the foodservice industry. As a premier
restaurant consultant, Meyers developed innovative ideas and created
sustainable products to drive up sales and bottom-line profits. He understands how to minimize risks and maximize your investment and can
provide you with essential information that supports your ability to make sound
business decisions to optimize the performance of your food service operation.
He specializes in
launching new restaurant startups and turnarounds, jump-start financially
struggling restaurants, and assist with any aspect of your food service
operation. Meyers has been a strategic resource to independent restaurant
owners within every dining segment, from fast-paced food concepts and the reopening
of The Essex House Hotel's restaurants and banquet facilities in New York City,
to four-star NY Times turnaround for the French Restaurant La Coquille in
Manhasset NY.
New restaurant owners
are strongly advised to consult with a reputable restaurant professional who
can mentor and guide them through the critical decisions associated with a
restaurant startup.
Below is a list of services, let us know how we can be of service to you:
