Sometimes, as an owner/operator, your vision of your own business model can become myopic….so focused on the day-to-day operation of the business that the big picture gets a bit muddled. In many instances, the addition of a new set of eyes and ears allows for a more effective focus on the aspects of the business that are strong AND simultaneously provides an opportunity to spotlight the facets that need to be worked on, enhanced, changed, or eliminated.
With those ideas in mind, Chaia Cucina would like to help you with whatever components of your foodservice operation need a fresh perspective and an infusion of new energy. My hope is to stimulate a dialogue about WHAT YOU WANT and WHAT I SEE, and to then marry those insights into a plan that puts your operation on the road to success.
To that end, I bring 18 years of food industry experience, encompassing everything from high-end restaurant fine-dining to catering to kitchen design and organization, to the table for you to use as you see fit. My unique combination of education (BA in Economics from Trinity College, AOS Professional Chefs Degree from the California Culinary Academy) and practical experience (kitchen design work, restaurant design with FFKR Architects, 18 years in kitchens including 10 running them, participation in or spearheading of 6 different restaurant openings — including design, buildout, sourcing and staffing) allows me to incorporate both sound theory and intimate working knowledge of daily operations into the process of helping you find the right direction for your business. With a particular strength in menu planning and a well-honed understanding of kitchen ergonomics, I can help you get the most out of your equipment, your staff, and your space.
I look forward to working together with you to help your business thrive.