Opening a restaurant is exciting. But it’s also complex. From building a business plan and securing funding to designing a kitchen and training staff, there are dozens of moving pieces, and each one matters.
Chef Services Group offers restaurant startup consulting designed for first-time owners. Whether you have a concept on paper or a location under construction, we’ll help you make decisions that set you up for long-term success.
Why Work With Us?
We’ve supported dozens of independent restaurant launches across the country. Our team brings together culinary, operational, and business expertise—so you’re not relying on guesswork or scattered advice. Whether you need full end-to-end support or targeted advice in one area, we’ll meet you where you are.
First-time restaurant owners
We help new owners turn a vision into a viable business by guiding them through each step, from concept to grand opening, with a focus on sustainability and profitability.
Food truck startups
For mobile kitchens, we offer expertise in menu design, equipment layout, and operational planning that fits within the tight space, staffing, and compliance constraints unique to food trucks.
Hospitality groups building new concepts
Whether you’re launching a flagship location or expanding your portfolio, we support innovation with services that ground bold ideas in solid financial and operational frameworks.
Existing restaurateurs branching into new formats
We work with experienced operators exploring new ventures—like fast casual spin-offs or delivery-only brands—helping them adjust their strategy while preserving their culinary identity.
How We Help
We guide new restaurateurs through every stage of the startup process:
Concept Development
Turn your idea into a fully realized concept that reflects your values, target market, and brand identity.
Financial Modeling
Understand the costs, forecast your sales, and build a model that helps you secure funding and stay on budget.
Menu Engineering
Design a menu that excites guests and supports your bottom line.
Training & SOPs
Build systems to ensure consistency, quality, and strong guest experiences.
Operational Planning
From staffing needs to vendor sourcing and kitchen workflows, we help you prepare for day one—and beyond.
Kitchen Layout & Design
Create an efficient back-of-house that supports your service model and future growth.
