HAUTE CHEFS™
CONSULTING SERVICES

Having worked with restaurants from step one, Jeffrey Nimer and Haute Chefs have the ability to open a business, but can also come in and consult on existing ventures. Early in Nimer’s career, he worked on the opening of a number of restaurants, working on budgets, kitchen designs, menu choices, staff hirings and all other aspects that go into the beginnings of a business.

Haute Chefs can also go in and troubleshoot a business if need be. We have experience in making sure that a kitchen works like a well-oiled machine and is prepared for any situation. From keeping track of costs and being sure that even in a pinch, there is a solution, Haute Chefs will organize your restaurant and implement changes for the better. We will also follow up with your business and continue to help you stay on the right track.

Creating a sort of “Kitchen Bible” for businesses, Haute Chefs assesses the issues and puts a fix to any problems the restaurant may be facing. We will create a guide that works for your specific venture. Having consulted at Union Restaurant in Los Angeles and currently consulting at Hotel Le Petit, Haute Chefs has the experience to take on any challenge your business may be facing. We know what problems may arise and what can be done to
avoid these.

Fees for this service depend on your needs and the scope of the project. Please contact Haute Chefs for a free
initial consultation.

CONSULTING SERVICES

• Business Plans

• Branding & Web Design

• Conceptual Design

• Operational Manuals

• Training Manuals

• Extensive Budgets & Financials

• Menu Creation

• Kitchen Design

• Recipe Costing

• Bar Menu Creation

• Menu Descriptions

• Menu Costing / Breakfast/ Lunch & Dinner

• Recipe Development

• Bar Menu Descriptions

• All Budgets for Kitchen Forecasted

• FOH- Ordering of all Stemware, Flatware, Plates,
Cups, B&B’s all In-house Small Wares

• BOH- Ordering of all items including Pots & Pans, Small Wares, Kitchen Equipment

• Setting up Multiple Contracts for Bids with Vendors Including & Beverage and Food Vendors

• Food Tasting for all Partners & Management

• Interview & Hire BOH Staff

• Train BOH Staff for Kitchen Placement

• Two to Four Weeks of Mock Service Staff Training

• FOH Training and Culinary Knowledge