Our Onsite Visit
Kevin Walker was previously in our Accelerator Coaching Program where we focused on building his corporate structure- focusing on profitability. The breakthroughs and progress that we have shared with Kevin have truly been inspiring!
Especially now, restaurant owners need to get creative in order to stay ahead of the curve. Revamping your menu can help fight rising food costs and showcase unique menu items. Our very own industry expert, Chris D'Agostino, flew out to Chicago Illinois to help create and implement a fresh and appealing menu!
From Executive Chef to COO, Chris has mastered both the FOH and BOH. Cultivating new dishes and implementing efficient processes is his "bread and butter" so when Kevin suggested a new menu, we knew that Chris was the team member to send. His experience as an Executive Chef allowed him to pair flavors that encompassed exactly what Extract Juicery portrays- flavors that are fresh, fun, and unique.
Chris and Kevin went shopping for fresh organic ingredients for the new menu. Shopping for organic ingredients is a must for Kevin. Organic foods are produced through farming practices that only use natural substances. This means avoiding all artificial chemicals, hormones, antibiotics, and GMOs.
Once the shopping was done, Chris taught Kevin how to create the new items on the menu. Utilizing techniques from his 30 years of experience, Kevin learned how to be efficient and get the most out of fresh ingredients.
Prep and Train
After gathering the ingredients and learning culinary methods, it was time to perfect the product(s)! As Chris combined the ingredient to make the beautiful dishes, Kevin was able to record the process so his team can replicate.
Studies from Oxford show that a quality food presentation increases customers' perceived value of your meals. Chefs tactfully arrange ingredients to curate flavor and textural complexity to increase their presentation.
After a long day of training, Chris sat with Kevin to discuss food cost and the expected change in average ticket price.
Developing the Standard
The back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where disorder can quickly ensue if roles, responsibilities, and tasks aren’t communicated efficiently and effectively.
Day 3 was used to train Kevins employees. Teaching techniques, best practices, and standards of an efficient back of house. Proper plating, pairing, and delivery of the new menu items are essential in the success of the additions.
Chris spoke about organizational structure, duties and responsibilities of district manager, general manager, assistant manager, and shift leaders and personalized it for Kevins operation.