Transformed Culinary Solutions

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SERVICES

From menu development to kitchen design, Transformed Culinary Solutions has you, every step of the way.

Enjoyment Matters

National Contracts, Vendor Negotiations, Compliance Analysis, Food Cuttings, Quarterly Vendor Meetings, Rebate Contracts, Brand Recognition

Managing Terms, Collecting Rebates, Verifying Agreed Pricing, Leveraging Buying Power, Pre-Buy Commodities

How To Make Puree Food, Training Manual, Video Development, Staff Requirements, Garnishing and Plate Presentation, Marketing Sales Book

Industry Related Topics, Seasonal Featured Recipes, Blog Writing, Industry Advice, Following Trends

Incorporating Super Foods, Making Healthy Food Good, Creating Salt-Free Seasonings

Promoting New Products, Designing New Programs, Creating Fun and Entertainment, Marketing, Conference

Earth Box Growing Kits, P-Patch Concept, Resident Garden Programming, Herbs for the Kitchen, Policy Development, Management Schedule

Menu Verbiage and Items Descriptions, Menu Cost Analysis, Formatting and Design, Menu Board Posting, Training, Standards, Station Level Documents

Database Creation, Cycle Menus, Recipe Testing, Picture Layout Design

Designing Farm to Fork Programs, Selecting Local Food Vendors, Promoting Local Flair, Bio-Diesel, Composting, Recycling Programs, Education

Inventory Reductions Contests, Waste Tracking System “Lean Path”, Tracking Documentation, POS Data review

Turn Key Solutions, 25 Year Solutions, Emergency Water, Guide Books

Recipe Cost Analysis, Performance to Budget, Reduction Strategies

Food Matters

Corporate Collaboration, Learning and Training, On-site or Video Conferencing, Chopped or Iron Chef Style, Class Curriculums

 

Concept Design and Layout, Recipe Development, Printing and Shipping, Loading on Amazon, Marketing Ideas
Food Cuttings, Blind Tastings, Vendor Organization, Center of the Plate
Survey Monkey, Real-Time Solutions, Benchmarking
Picture Standards, Garnishing Strategies, Guide Books, Training
Kitchen Standards, Cleanliness, Serve Safe Certification, CDM Certification, Cooking Basics, Serving Basics, Running a Kitchen
Facebook Page, Twitter, Instagram, Pinterest, Creating a Strategy, Weekly Posts, Seasonal Timed Messaging, Constant Contact, Building a Following
Recipe Development and Conversion, Recipe Photos, Book Design and Layout

Experience Matters

Selecting Equipment, Workflow, Efficiency, Leveraging Buying Power, FOH & BOH, Renting vs. Buying, Free Equipment Selection
Food Cost, Following Recipes, Managing Budgeted PPD, Inventory Reduction, Food Delivery
Sequence of Service, Overall Ambiance, Table Settings, Lighting and Music, Creating Experienced Based Dining
Service Etiquette, Action Stations, Staff Uniforms and Development, Art of Apology, Staff Education
Resume Review, Culinary Based Recruiting, Narrowing Down Selections, Set-up Interviews
Designing Farm to Fork Programs, Selecting Local Food Vendors, Promoting Local Flair, Bio-Diesel, Composting, Recycling Programs, Education
Inventory Reductions Contests, Waste Tracking System “Lean Path”, Tracking Documentation, POS Data review
Development and Branding, LMS Integration, Hiring Videographers, Full Video Formatting and Completion
PDF Development, User Friendly Booklets, Training Manuals, Pocket Guides
Federal and State Compliance, Safety, Culinary, Guest Services, Sanitation, Restaurant
Power Point and Prezi Presentations, New Program Cost Analysis, Relationship Building
Steps to Achieve Certification, Advisor
Uniform Selection, Vendor Cost Analysis, Standards, Ordering Portal