Operating assessments are the most effective way to create an action plan toward improvements. A comprehensive assessment is a top-to-bottom approach to the entire business. We are here to help Food Service Operators minimize risk, exposure, increase business operation standards and protect their brands.
John Doherty, our Chief Operational Consultant has been a chef for over 30 years and brings a unique insight to Brady Risk Restaurant Group and its clients. Mr. Doherty was Executive Chef of the Waldorf Astoria Hotel in New York City for over 23 years. While in his position, he managed their three restaurants, room service and massive catering operation delivering $65 million of revenue, while managing food costs of 19% and labor costs of 10%. Mr. Doherty has authored the Waldorf-Astoria Cookbook and has been a feature chef on the PBS show “At the Chef’s Table” as well as being featured on the Today Show. Additionally, Mr. Doherty has appeared many times on the Travel Channel, A&E television network and various programs on the Food Network.
Brady Risk Management and our Chief Operational Consultant will evaluate all but not limited to:
- All Processes and Systems
- Standards of Operations
- Guest and employee experience factors
- Cost Controls
- Quality of Products and Services
- Price Versus Value Relationships
- Training and Leadership
- Menu Evaluation
- Inventory Controls
- Physical Property Inspections
- Beverage Cost Analysis
- Food Cost Analysis