AboutBML Consulting Expertise I have 30 years within the foodservice industry as an equipment, supplies and fine dining consultant. I have worked for foodservice distributors and more than 50 equipment, supplies and top-of-the-table manufacturers within the Southern California marketplace. I have extensive experience and knowledge in the areas of heavy cooking equipment, front-of-the-house, fine dining, wine and tablewares.
I am interested in giving back to the community that has assisted in my success and I am happy to offer my unbiased expertise to those in need of objective answers. I am also certified as a CFSP professional (Certified Food Service Professional) as a member of NAFEM.
Experience Began career in 1979 at one of the nation's most prestigious distributors, RW Smith & Co. Recipient of Three "Top Gun" awards as the best salesman in the company.
Too many awards to list from manafacturers but among those: largest sale in three years for Ventmaster ventilation systems (more than 368 lineal feet of exhaust ventilation)for the Neveda Culinary Arts Academy; "Rising Star" for greatest sales growth in one year for all territories in the US on behalf of Service Ideas; Largest increase in territory sales for Franklin Machine Products for signing two restaurant chains to a corporate program. The list goes on...
Question Hello,i am starting a new business but i would like your input on creating a breakfast & lunch menu. I had a few ideas of pancakes,french toast,grits,hash browns, ham,sausages & breakfast sandwiches using the same meat to keep fod cost down.Also for lunch i will be serving wings,fried fish & pork chops with fries or black beans & rice. Thank you very much!!
Answer Hi George:
This is a topic that holds great interest for me because if I were going to open a restaurant a breakfast/lunch operation is exactly what I would pursue. I have a friend who owns three breakfast/lunch restaurants as part of a franchise called Original Pancack House (corporate based in the Pacific Northwest).
It's difficult for me to comment on your menu George without knowing where you are in the U.S. and what the demographics are in your community. If you'd like to elaborate I'd be happy to give you my input: in addition to being an expert on most things associated with starting a restaurant I am also a gourmet chef.
Give me more details and I'll respond in kind.
Brian
