Boyle Consulting will assist you from the ground up or help you reengineer your current culinary operations.


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  • Conceptualize and strategize new kitchen start-ups. This covers areas such as kitchen design, budgeting, staffing, purchasing, and menu development. This includes developing all tools necessary to open food and dining departments.
  • Assess kitchen layout & design, workflow efficiencies, and equipment needs.
  • Design systems and practical tools to enhance cost control and customer satisfaction through effecting efficiencies in production, sanitation and meal service.

  • Negotiate purchasing contracts for food and supplies.
  • Streamline purchasing procedures to ensure contract pricing and rebate programs are fully utilized and to ensure consistency in quality standards.

  • Analyze labor for effective time utilization, including assistance with development of staffing standards, work schedules and position task lists.

  • Develop menus and assist with computerization of menus and software choice.
  • Assist with computer installation and training for food and beverage management software.