Chef Jeremy Conner

Complete
Restaurant
Advisor

So what is a Complete Restaurant Advisor?

It’s full service restaurant consulting covering all aspects of a restaurant business from front to back of house and everything in between.

SERVICES

    
             
    
        

RESTAURANT TECHNOLOGY CONSULTING

    
    
        

From points of sale to temperature monitoring, let’s put tech to work for your restaurant.

    

KITCHEN FLOW/DESIGN

Discover BOH efficiencies and boost your kitchen’s fulfillment rate.
CLICK HERE to view my latest kitchen flow project.

    
             
    
        

MENU ENGINEERING AND DESIGN

    
    
        

Use your menu's cost analysis to gain insights, reduce costs, and drive more sales.

    
    
             
    
        

CONCEPT DESIGN/OPENING CONSULTING

    
    
        

Start off on the right foot by putting healthy systems in place for all of your restaurant’s processes.

    
    
             
    
        

PRIME COST REDUCTION CONSULTING

    
    
        

Food/Beverage and Labor costs require constant attention. This is where the battle for profits is won and lost.

    
    
             
    
        

TURNAROUND/RESCUE
PLANS

    
    
        

Let’s go from “might not make it” to a stable and thriving business together.

    
    
             
    
        

MENU DEVELOPMENT AND COSTING

    
    
        

Whether starting from scratch or running your first analysis, find out what it costs you to serve your menu.

    

CONSULTING PHILOSOPHY

I believe in a holistic approach when evaluating the operational condition of a hospitality business. Only when all aspects of a business are considered can operators effectively enact the organization’s stated goals and manage with intent.

The following is a guide only. The individual steps are flexible and can be adapted to meet the unique needs of your business.

My Consulting Approach: Step by Step

Free. This can be a phone call or remote meeting.

• Become familiar with operation

• Assess stated goals

• Identify likely areas of need

• 1-2 hours with owner(s) and/or operator(s)

1

Initial Meeting

1-3 days.

• Evaluate current operational condition

• Verify areas of need

• Identify paths to achieve stated goals

• Develop plan of action with operators

2

On-site Evaluation

Variable duration.

• Conduct staff interviews to gain perspective

• Identify specific tactics for improvement

• Conduct training and system adjustments

• Establish cost standards and what they look like for operators

• Design metrics for monitoring gains

3

Plan Implementation

Free. Phone call or remote meeting.

• Evaluate the effectiveness of the plan

• Alternatively, you can opt for a monthly reassessment meeting to seek advice on new issues and monitor progress of the chosen plan.

4

Follow-up/Evaluation Meeting

Chef Jeremy’s Accolades

Testimonials

  • "We hired Jeremy to create the menu for our new restaurant, and we couldn't be more impressed with the results. His creativity, attention to detail, and understanding of our brand vision have truly elevated our offerings. Thanks to his expertise, we now have a menu that not only delights our guests but also perfectly represents our culinary concept."

    Aaron D.

    Fat Pat’s Bar & Grill
    Lafayette, LA

  • "Jeremy, with his sound culinary knowledge and enthusiastic leadership, was a tremendous help in the direction in streamlining our kitchen operations. From a high standard of performance and responsibility keen to ensure guest satisfaction, and a reputation for consistency, dependability, and hygiene in all food preparation areas, Jeremy’s time was truly valuable to our kitchen's quality and efficiency."

    Sanjay M.

    Little Big Cup
    Arnaudville, LA

  • “I am so happy with the personalized service I receive from Jeremy. He truly listened to my needs and tailored a custom approach for my business. Worth every penny.”

    Ryan L.

    Mama’s Fried Chicken
    Opelousas, LA

Need Help?

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