Culinary Matters

Service Style for your Concept

Today’s guest expects quality, variety & convenience! This may impact the service style you decide to offer as a part of your concept. There are so many ways to serve!

* Quick service-Drive thru
* Fast casual counter service
* Full service family-casual
* Full service bar-bistro
* Full service fine dining
* Ghost kitchen-delivery only

Culinary Matters has successfully worked all segments and can assist you with the right Menu, Staff practices, Processes and Packaging for your concepts service style. Contact us at: +1 (281) 262-2425.
📍 100 Jackson St, Suite 100 • Houston TX
🌐 www.culinarymatters.us

📄 Starting a restaurant, like any new business, requires a solid business plan. This is the step that may become a stumbling block for those unfamiliar with business plans and how they are presented.

👉 Restaurant business plans are divided into sections that describe all the aspects of your new business, from your restaurant concept to your financials.

🙌 The the reason of this is to help you flesh out the finer details and summarize your business to potential investors. When you reach out for restaurant loans, the restaurant business plan serves as proof that your venture will be successful.

Sounds complex? Don’t worry! We got you covered. Call or email us today to find out how we can help you!
📞 +1 (281) 262-2425
📩 [email protected]

👏 We’re taking restaurants to a whole new place. We don’t see the industry the way it’s always been, we see it the way it’s going to be. Would you love creative culinary input for your new restaurant concept? All you have to do is to contact us!

How you can book a consultation with us?
📲 Through the link in our bio
💬 DM us on Instagram or MSN on Facebook: /culinarymatters
📩 Email our fabulous Agency Manager: [email protected]
📞 Calling us at +1 (281) 262-2425.
📍 Visit us at 100 Jackson St, Suite 100 • Houston TX

Or just drop a comment bellow 👇👇👇 We will reach you!

👆 By comparing each menu item based on their popularity and profitability, you’ll have a clear image of which menu item is making you the most profit, and which dish is holding you back.

📑 With the knowledge of your sales data and food cost, you can clearly see each menu item in the following 4 categories, and some corrective actions:

⭐⭐⭐⭐: High Profitability and High Popularity - Keep up the good work!
⭐⭐⭐: High Profitability and Low Popularity – Increase marketing emphasis? Slightly lower the menu price? Maybe it just needs a better picture on social media!
⭐⭐: Low Profitability and High Popularity – Let’s try lower the food cost without sacrificing the flavor.
⭐: Low Profitability and Low Popularity – This dish needs a makeover. Try a new presentation, an improved menu description, or sometimes it may just need to be retired.

👉 Every menu needs some tweaking once in a while, and menu engineering is a great tool to help you improve the profitability of the entire menu.

📞 Not sure if your restaurant menu needs a makeover? We can help you! Contact us at: +1 (281) 262-2425.
📍 100 Jackson St, Suite 100 • Houston TX
🌐 www.culinarymatters.us

What is ?

👉 The Cost of Goods Sold is one of the most essential factors in controlling a restaurants profitability. It refers to the cost of all the ingredients a restaurant uses in a given time period.

Beginning Inventory
+ Purchased Inventory
– Ending Inventory
_________________________
= Cost of Goods Sold (COGS)

✔️✔️✔️ Understanding how to effectively calculate and record your cost of goods sold is an essential tool of minimizing your cost and maximizing profitability and overall restaurant success.

💾 Save this post for later! 💾

🤔 Steps to start your F&B Business

Here are six steps to start your own F&B business. The key is to start now and to start with us

🔹 Make a solid business plan
🔹 Prepare your financing
🔹 Choose the best location
🔹 Search for suppliers
🔹 Get licenses or permits
🔹 Start hiring employees

💪 Leave everything in our hands. World-class culinary and creative minds with 35+ combined years of experience will be working on your new business idea.

🤝We have strong alliances with industry leaders in architecture, interior design, marketing, procurement, accounting, etc. You won’t be short of support.

📞 Contact us at: +1 (281) 262-2425.
🌐 www.culinarymatters.us

👥 At Culinary Matters we love the creative process of developing menus with our clients—the tasting, combining of flavors, cooking, testing, and starting over until it’s right is what we're here for!

✔️ When creating or revamping a menu with our clients, it is very important to hold multiple tastings to review the taste, portion, and presentation of each menu item. Sometimes we to go back to the drawing board, most times, we hit the spot with only minor tweaks.

🤳 The best part about client tastings is not only getting constructive feedback for their menu(s) but that we also get to spend quality time with them!

📌 Tag a friend in the comments that will LOVE to know this! 👇👇👇

Do you need assistance with the menu development for your F&B business? Contact us and let's talk!
📞 +1 (281) 262-2425
📩 [email protected]

👉 Here on Culinary Matters, we have a proven record of helping concepts of all scale and sizes, from hyper focused to authentic, from American to Asian cuisine.

🌎 World-class culinary and creative minds with 35+ combined years of experience will be working on your new business idea.

✔️ Successfully provided concept development, culinary direction and kitchen management consulting for clients with new and established operations in Houston, New York, Louisiana, Chicago, Panama, and San Pedro Belize.

😀 We have done it all. From concept creation for the cool taco shop down the street, to private cooking services to former US President.

Let’s chat! Call or email us today!
📞 +1 (281) 262-2425
📍 100 Jackson St, Suite 100 • Houston TX
📩 [email protected]

Why do we have to count inventory?

🧾 Restaurant inventory is quite unique because it is perishable and constantly changing depending on food price fluctuations, sales volumes, menu mix, etc.

🍽️ Regardless of the style of the restaurant, inventory values directly affects the bottom line. Keeping track of your inventory is essential to the financial well-being of the restaurant.

A well-kept record of your inventory can:
🔹 Control food cost
🔹 Reinforce “First In First Out”
🔹 Prevent theft and improper portioning
🔹 Track sales and guests’ purchase habits
🔹 Reduce unnecessary food waste
🔹 Provide a more precise profit margin
🔹 Give insights for future purchase and vendor selection

🙌 We can help you set up a complete and user-friendly inventory system that helps you keep track of all the ingredients that flow in and out of your restaurant with no blind spots.

📲 Contact us through link in our bio!

🤔 Why is standardized recipe important?

Having a standardized recipe system in your kitchen:
✔️ Prevent inconsistencies during cooking and prepping amongst different staff members
✔️ Setting clear standards for cooking procedure and quality of the end product
✔️ Greatly facilitate food cost calculation and menu engineering
✔️ Keep track usage of high-value ingredients, especially with the volatile food prices recently
✔️ Help establish the flow of raw materials and reduce food waste

📞 Do you need a book of standardized recipes in your kitchen to keep your product at the consistently-high quality we all strive for? We can help you! Contact us at: +1 (281) 262-2425.

📍 100 Jackson St, Suite 100 • Houston TX
🌐 www.culinarymatters.us

✔️ At Culinary Matters, we take menu planning seriously!

🔹 Step 1) We meet with our client to hear what their concept is or what they want their concept to be.
🔹 Step 2) Our Culinary Director now starts his market research on the clients chosen concept.
It’s important to do this because you want to know what / who your concept may be competing with, what has been successful or unsuccessful in the past or what’s on trend at this current moment.
🔹 Step 3) Now it’s time we draft the initial menu - at this stage, we’re not ready to share this with the client just yet!
🔹 Step 4) starts his solo recipe tasting to help develop the clients drafted menu further.
🔹 Step 5) After we’ve researched, drafted, tasted and repeated a few times to the point where we are confident in the recipes / menu, it’s time to share and taste with the client!

🔎 Our mission is simple. “We exist to help restaurant owners succeed” Omar Pereney.

Contact us today!
📞 +1 (281) 262-2425
📩[email protected]
📍 100 Jackson St, Suite 100 • Houston TX
🌐 www.culinarymatters.us