Product ideation Assistance with new product concepts from the initial point of development. Product applications Creative methods of applying the products to the market.

Menu research and development Comprehensive analysis and development of the menu and menu items.

Product formulation and recipe development New item, item improvement, and line extension development.

Competitive analysis Discover opportunities through market analysis. What the competition is doing from a culinary and marketing perspective to drive business and how your business compares.

Major account presentations Innovative approaches to communicating and presenting your product to an existing or prospective customer.

Trade show/special event support Professional representation of the company and products.

Marketing support Professional product and food item presentations and product training seminars. Food photography presentation services. Strategic marketing inititiatives. Operational support Chef driven hands-on culinary support for product manufacturers and restaurant operators.

Concept and business plan development To make educated decisions it takes accurate information. Explore the business concept from all angles to evaluate potential for success. Obtain all relevant information and develop a business plan to be used as an outline for finance, management, and operational purposes. Organizational design The achievement of management goals by design. Who will do what, when, where, how, why, and with what resources. This is the structural foundation for the daily management of the business. Systems development Accurate and timely information is critical in an industry with so many variable expenses. The development and use of accounting and business systems that expedite accurate information are critical to success. Operational audit services A comprehensive examination of operational business, facility, and employee procedures and controls. Accounting and financial services A review of all administrative business procedures and accounting practices and systems. Executive and employee training Best practice and procedure review, development, and training for executive and line staff employees. Crisis management and troubleshooting Problems seldom go away on their own and failing to act often compounds them. Culinary Strategies provides integrity and results when needed most. We work systematically to develop solutions to the most extreme situations. Project management Organization and attention to detail provide the structure for successful event management. From special events to management or operational projects we have the