Hotel & Restaurant Consulting
A stronger operation. A healthier bottom line.
Hands-on support for hotel owners and operators: recover food cost, strengthen P&L performance and build systems that protect profitability without compromising hospitality.
01
Food Cost Recovery
Diagnose elevated food cost with kitchen audits, yield reviews and production controls. Build an actionable recovery plan around accountable purchasing and usage.
02
P&L & Operating Performance
Connect culinary decisions to the profit & loss statement: food cost, labor strategy, outlet performance and the operating priorities that matter to ownership.
03
Inventory & Purchasing Systems
Establish reliable counts, ordering practices, receiving checks and stock controls so teams can see what is purchased, used and on hand.
04
Menu Engineering
Align seasonal menus with guest demand, recipe costs and contribution margin while keeping execution consistent across restaurant and hotel outlets.
05
Banquet & BEO Execution
Translate banquet event orders into production plans, staffing and service coordination, with clear handoffs from event planning to the kitchen and floor.
06
Task-Force Stabilization
Hands-on culinary leadership during transitions and operational disruption. Restore daily structure, support teams and establish consistent multi-unit standards.
07
Vendor Negotiation
Review specifications, pricing and supplier performance. Strengthen negotiations, receiving accountability and purchasing discipline without losing sight of quality.
08
SOPs, HACCP & Food Safety
Create practical standard operating procedures, food-safety documentation and inspection-ready routines that teams can consistently execute.
09
Team Development
Develop cooks, sous chefs and banquet leaders through hands-on training, clear expectations and station workflows aligned to forecasted volume.
Performance that matters to ownership
Proven Culinary & Financial Impact
Financial recovery and thoughtful hospitality belong together. From high food costs to stronger restaurant revenue, these results connect culinary leadership with operating performance.
30-Day Turnaround
Food cost · in 30 days
Restoring cost discipline
Culinary operations turnaround
Reduced food cost from 180% to 36% in 30 days by addressing inventory, purchasing and production, with vendor accountability at the center of the recovery.
Inventory · Purchasing · Production · Vendor accountability
Food Cost Recovery
Food cost
Turning controls into performance
Culinary operations turnaround
Brought food cost from 90% to 32% through recipe standardization, negotiation and operating controls—connecting what the kitchen produces with how the operation purchases and manages cost.
Recipe standards · Negotiation · Operating controls
Full-Service Hotel
Food cost · 200-room hotel
Protecting hotel profitability
Embassy Suites Uptown Charlotte · 200 rooms
Maintained food cost under 28% at the 200-room Embassy Suites Uptown Charlotte. The result reflects disciplined culinary performance within a full-service hotel environment.
Hotel operations · Sustained food cost performance
Restaurant Revenue
Restaurant revenue
Menus that meet guest demand
Restaurant revenue growth
Increased restaurant revenue by 15% through seasonal menu strategy and guest demand alignment, pairing culinary direction with what guests want to order.
Seasonal menus · Guest demand · Revenue growth
Achievements stated in Chef McRae’s résumé. The 180% → 36% and 90% → 32% turnarounds are not attributed to a specific property.
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