If you’re part of a hospitality group planning to launch a new restaurant concept, you’re in a unique position. You have industry experience, operational resources, and often, the funding to support your ideas. But every new concept carries risk. A successful launch requires more than good instincts—it requires the right combination of creativity, structure, [...]
6 Menu Trends You Can’t Ignore in 2026—and How to Make Them Work for Your Restaurant If you run a restaurant, you already know that customer tastes change. Sometimes quickly. Sometimes without warning. Staying relevant means knowing what’s coming next—and how to respond in a way that feels natural to your brand and your [...]
What Is Menu Engineering and Why It’s One of the Easiest Ways to Boost Restaurant Profits When you’re running a restaurant, your menu isn’t just a list of dishes. It’s your business strategy printed in ink. Every item, every price point, and every section of that menu either helps you grow—or holds you back. [...]
If you run a restaurant, you already know your menu is more than a list of dishes. It’s your identity, your sales engine, and sometimes your biggest challenge. If you’re wondering what menu planning is, what it involves, and whether hiring a restaurant consultant is worth the cost, here’s a straightforward look. What is [...]
In the restaurant world, flavor is your fingerprint. It’s what keeps customers coming back, what drives word-of-mouth, and what defines your brand. But as a restaurant grows from one location to five, ten, or more, the very thing that made you successful — your signature taste — is often the hardest thing to preserve. [...]
Signs You Need a Restaurant Consultant with Manufacturing Know-How When restaurant operators think about hiring a consultant, they often focus on front-of-house efficiency, labor strategy, or general operations. But what if your biggest challenge lies in the back-of-house — in your prep room? For small restaurant chains with high-volume, signature recipe items like soups, [...]
How Sun Pub Restaurants Streamlined High-Volume Prep with Chef Services Group Situation: Sun Pub Restaurants hired Chef Services Group to assist with evaluating the high-volume prep in there 6 Waterfront High volume restaurants Caddy’s. The key focus was on there Seafood Chowder with annual prep volume of 25,000 pounds plus and there Pico Di [...]
The Club at New Seabury is a premier Private Golf Community boasting resort amenities with spectacular views of the iconic Nantucket Sound. With two championship waterfront golf courses, a full-service clubhouse, five restaurants, tennis courts, pools, and more, your experiences with family and friends will provide you with memories to last a lifetime. The [...]
Over the past 6 years, Chef Walter Zuromski of Chef Services Group formed a culinary partnership with the T’s Restaurant Group. Together with his culinary leadership, they crafted a renaissance revision and upgrade to their menu offerings over a 3-year period in all 3 of their restaurant locations. The Problem T’s was in need [...]
When it comes to plate presentations and consistency in plating for multi-unit chains, attention to detail cannot be stressed enough. At Chef Services Group, one of our core competencies is our ability to capture high-level plate presentations with one of our Plate Build formats—one of our many methods for demonstrating plate presentations. In this case, [...]
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