Services

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.

THE MENU

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.

THE FOOD

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.

THE AMBIENCE

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.

THE SERVICE

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 Then I will compose a private (not for publication) review.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.

THE FEES

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.