Services
Expert consulting for food safety.
Food Safety
Food Safety Evaluation
We conduct a comprehensive review of your current food handling, storage, and sanitation practices to identify potential risks and compliance gaps. The result is a clear, actionable roadmap to strengthen your food safety culture and meet regulatory standards.
Customized Food Safety Program
Every operation is unique—our tailored food safety programs are built around your menu, workflow, and staff. We develop practical HACCP-based systems that ensure compliance, consistency, and ease of use in real kitchen environments.
Food Safety Audit Program
Our audit program prepares your business for regulatory inspections and third-party certifications. We perform detailed internal audits, documentation reviews, and mock inspections to verify readiness and drive continuous improvement.
Cost Control
Our customized cost control systems integrate seamlessly with your food safety program to optimize every part of your operation. We focus on scheduling, ordering, and prep efficiency to reduce waste, lower food and labor costs, and streamline inventory—ensuring you deliver the safest, freshest, and most profitable product every day.
Concept Design
We help turn your restaurant vision into a fully realized concept that’s operationally sound and financially sustainable. From food safety and cost control systems to menu & beverage development, staff training, and brand standards, we build the structure and strategy to bring your concept to life with consistency and confidence.
Fractional Quality Control & Efficiency Management (HACCP-Based)
Our Fractional Quality Control and Efficiency Management service provides restaurants and hospitality groups with a fully integrated system to elevate food safety, consistency, and profitability—without the overhead of a full-time QA department.
Built on internationally recognized HACCP principles, this service delivers a structured approach to quality and operational control. We design, implement, and oversee customized programs that ensure compliance, enhance performance, and reduce waste across all back-of-house operations.
Core Services Include:
Customized HACCP System Development: Tailored to your menu, process, and facility.
Food Safety and Sanitation Program Design: SSOPs, allergen management, and verification systems.
Monthly Quality Audits: On-site or virtual inspections with corrective action reporting.
Performance Tracking & Reporting: Data-driven reviews of food cost, waste, and labor efficiency.
Staff Training & Accountability Systems: Building a culture of safety and quality at every level.
Proven Results:
Our clients consistently achieve measurable cost reductions through improved systems and oversight—typically lowering food cost by 0.5–1%, reducing labor inefficiencies, and minimizing waste and spoilage—all while maintaining the highest standards of freshness, safety, and guest satisfaction.
Whether you’re a single-unit operator or a multi-location group, our Fractional QA & Efficiency Management service provides the expertise, structure, and oversight your team needs to operate at its best—safe, efficient, and profitable.
FAQ
What is a Fractional QA/Efficiency Manager?
A Fractional QA/Efficiency Manager is senior operational support you get part-time, without hiring a full-time manager. We install and maintain the systems that keep food safe, teams consistent, and costs under control. Think: quality control + execution coaching + verification in one role.
Who is this service best for?
It’s ideal for:
Independent restaurants that need leadership depth but don’t need (or can’t justify) another full-time salary
Regional groups that want consistent standards across units
New openings, fast-growing concepts, or teams dealing with recurring turnover, waste, or inspection stress
How does fractional management lower labor hours without hurting service?
By reducing the “invisible labor” that eats schedules:
Prep is based on data, P-Mix, not just prep to keep busy
hunting for product, fixing labeling/FIFO, last-minute prep
inconsistent stations that require constant supervision
poor receiving/storage that causes emergency runs and wasted prep
When the system is stable, the shift runs cleaner, and labor stops getting spent on chaos.
How does this reduce turnover?
Turnover drops when teams have:
clear standards (what “good” looks like)
simple checklists that support success during peak
consistent training and coaching (not random corrections)
calmer shifts with fewer blow-ups and fire drills
People don’t quit “hard work.” They quit unclear expectations and constant stress.
Can you really lower shelf inventory without running out of product?
Yes, because the goal isn’t “less food,” it’s more control:
tighter receiving decisions (accept/reject/hold)
better storage order and FIFO/date marking
production planning tied to real data, P-Mix/Reservations/PY History
fewer spoilage losses, fewer “mystery items,” fewer emergency orders
Lower shelf inventory works when execution is consistent.
How do you reduce waste specifically?
We attack waste at its sources:
cooling and holding controls that prevent product loss
portion consistency and yield checks
prep accuracy (batch sizing, par levels, timing)
better labeling and rotation
tracking recurring “top waste items” and fixing the root cause
Less waste is usually a systems win, not a willpower win.
What food safety work do you provide?
Do you help with menu creation (food and beverage)?
What does the engagement look like (and how fast do results show)?
What wine education and training do you offer?
We build operator-friendly food safety systems using HACCP principles:
PRPs (foundation programs), OPRPs (operational controls), CCPs (critical limits)
monitoring logs that drive decisions (not paperwork)
corrective action routines that actually close the loop
allergen workflows that hold up during peak
verification and validation cadence aligned to FDA Food Code expectations
The result: safer food, fewer surprises, and stronger inspection readiness.
We offer training for:
staff wine confidence (upsell without awkward scripts)
pairing logic that supports your menu and average check
by-the-glass strategy (profit + movement + minimal waste)
consumer-facing wine education events and tastings
The goal is a wine program that performs, on the floor and on the P&L.
Yes. Menu development should balance:
profitability
execution reality (speed, station load, equipment limits)
consistency across shifts
food safety risk (cooling, holding, raw/RTE cross-contamination, allergens)
We create or refine menus to be sellable, runnable, and repeatable.
Most engagements follow a clean sequence:
assessment of execution + risks + cost leaks
priority plan (quick wins + system installs)
training and on-shift coaching
verification cadence (weekly review + monthly internal audit rhythm)
Operators often feel improvement quickly, because fewer small breakdowns means fewer big problems. Results compound as habits stabilize.