Procurement & Supply Chain Management

Procurement & Supply Chain Management

Procurement & Supply Chain Management

Strategic sourcing & vendor negotiation
Food, Supply & equipment cost reduction
GPO analysis and alignment
Contract review & RFP management
Inventory systems, forecasting & waste reduction

Operational Audits & Compliance

Procurement & Supply Chain Management

Procurement & Supply Chain Management

Comprehensive kitchen operations audit
Food safety, sanitation & regulatory compliance reviews
Mock inspections & corrective action planning
Policy & SOP development for culinary and dining teams

Financial Performance & Budget Support

Procurement & Supply Chain Management

Financial Performance & Budget Support

Food cost analysis & reduction strategies
Menu engineering & plate cost modeling
Labor optimization & scheduling tools
Budget creation and forecasting support

Transition & Project Support

Culinary Operations Optimization

Financial Performance & Budget Support

New community openings
Leadership transitions (Director, Chef, RD)
Interim management support
Dining program transitions during level-of-care changes
Implementation of new technology or culinary programs

Dining Experience Enhancement

Culinary Operations Optimization

Culinary Operations Optimization

Resident-centered menu planning
Hospitality service training
Dining environment assessments
Service recovery and satisfaction improvement programs
Implementation of all-day dining or flexible meal models

Culinary Operations Optimization

Culinary Operations Optimization

Culinary Operations Optimization

Menu program development & standardization
Production system redesign (batch cooking, cook/chill, etc.)
Workflow analysis and labor model optimization
Dining room service model evaluation
Culinary staff training and skill development

Strategic Culinary Program Development

Strategic Culinary Program Development

Strategic Culinary Program Development

Signature dining program creation
Brand-level menu design for multi-site operators
Seasonal menu programs & recipe development
Innovation initiatives

Equipment & Kitchen Design

Strategic Culinary Program Development

Strategic Culinary Program Development

Kitchen layout optimization
Equipment specification & sourcing
Workflow design for production efficiency
Renovation or new-building consulting