FROM CONCEPT TO REALITY
First impressions are formed the moment a restaurateur chooses a concept, name and a location. Ideally, a dining spot should come off as well-conceived and polished, whether casual or upscale. I can offer guidance from the outset.
A menu says everything about a restaurant.
- Is the menu easy to navigate or is it confusing?
- Is it conceptually coherent?
- Are the dishes clearly described?
- Is the repertoire focused and current? Too big? Too small? Too trendy? Old hat?
I can troubleshoot, proof-read and refine a menu so it succeeds on all counts.
Even a brilliant chef may need input from an objective critic. Once a menu has been composed, I will taste as many items as necessary, advising accordingly. This is probably the most crucial thing I do.
I can offer suggestions about making a place not just attractive but also comfortable. This includes such often-overlooked matters as acoustics and room temperature.
Before actually experiencing a service at the restaurant, I can help train a staff to be informed and efficient so that they hit just the right tone with diners.
FOR YOUR EYES ONLY
After everything is in place, I will eat at the restaurant with one or more guests, as I did when writing for Newsday. Then I will compose a private (not for publication) review. This is a chance for a restaurant to optimize its strengths while getting rid of kinks in advance of visits from the press.
One fee, paid in three installments, covers all services. I will return to the restaurant as many times as is needed and remain on call for advice for a year. Contact me for current fees.