Situation: The Ladder 133 team was looking to create a change in their a casual sports bar to reflect their move towards a sophisticated gastro pub atmosphere. The trendy bar and restaurant built inside of an old firehouse in Providence RI contained history and comfort for their regulars. Focusing on standardizing and documenting all of [...]
Situation: The Chi Town Eatery team was created to provide a casual all day gourmet eatery experience, in an upscale business area of Chicago. Focusing on upscale comfort food with breakfast offerings all day; Chi Town Eatery utilized bold and unique flavor combinations to provide their patrons with continuous offerings. The idea was to open [...]
Situation: The British Beer Company (BBC) team was looking to outsource their need for nutritional analysis. With their continuous restaurant growth in the New England region they understood that once they reached a certain number of units they would be required by law to offer nutritional evaluation of all of their menu offerings. In preparation [...]
Situation: The expert culinary research and development team at The Cheesecake Factory headquarters and Culinary Center in Calabasas CA were in need of help with specialty projects. Their Need: The overall goal was to work with a consulting team that could utilize their experience in industry while understanding technology and having a technical background to [...]
Situation: Peter Roy and Shea Coakley created the Lean Works team to provide a healthier quick service option with less than 500 calories with bold flavor. The idea was to open a new kind of foodservice establishment focused on lean calories without sacrificing flavor where the 1-2-3 menu style would allow customer’s creativity come first. [...]
Situation: Rick and Cathy Ross of Paramus New Jersey was a real estate developer whose wife made killer cups cakes that everyone said you should open a business and sell them. Rick studied hot concepts and identified Shake Shack in NY as one of the area’s hottest new Burger restaurant concepts in the business and [...]
Situation: Papa Gino’s Inc. & D’Angelo sub shops- a 400 unit plus quick service restaurant chain, needed a R&D management resource. Their Need: Chef Services Group was hired to manage the menu and product development process for this leading chain leader in the Northeast. Primary Services Provided Bench-top testing of new products Organoleptic review with [...]
Situation: Great Harvest Bread Company, based in Dillon, Montana, wanted to develop a modular sandwich program that could be implemented into new conceptual design, but be flexible enough to retrofit into existing bakery units. Their Need: CSG was called to utilize and manipulate the existing bread system, add new inventory with minimal impact on spatial [...]
Situation: Panera was in need of technical and product review support to develop a new baked goods offering. Their Need: Chef Services Group was hired to conduct a market study on current trends as well as develop a strategy to bring new approaches to current baked goods offerings – and to develop new ones. Primary [...]
Situation: LongHorn Steakhouse was in need of new product innovation, fresh ideas and culinary muscle. Their Need Chef Services Group was hired to develop innovative steak, Surf & Turf and appetizer Limited Time Offer (LTO) concepts. Primary Services Provided Menu ideation based on current concept and offerings Full culinary presentations with evaluation sheets for LongHorn [...]
Chef Services Group
92 Mariner Lane
Rotonda West, Florida 33947
Phone: 401-345-4562
© 2025 Chef Services Group
Website design by Ally Marketing