Bottega Louie Restaurant Case Study
Downtown Los Angeles California
During the first nine months working with Bottega Louie owners and executive team our team scheduled monthly food tastings whereby the teams sampled the menu items created by the Gilkey Restaurant Group. Our team developed their pizza dough, pasta sauces and dishes, salads, seafood, and dessert items. As items were approved during our tastings, the Gilkey team trained the Bottega Louie Chefs and hourly cooks how to prepare the new items.
Next the Bottega Louie team asked us how we could assist their team in meeting the overwhelming demand created from their gourmet market. We suggested they open a commissary. The creation of a commissary enabled Bottega Louie to meet demand in the market and allow the restaurant Chefs to focus on higher-level restaurant execution. The Gilkey team selected a commissary location, assisted with lease negotiation, designed the new commissary kitchen, coordinated a midnight move, which did not impact market business, and trained fulfillment and delivery to the staff. Three years later as the market program continued to grow, the Gilkey team designed a second Bottega Louie commissary which they currently operate allowing them to triple their business.
The Gilkey Consulting Group worked side-by-side with the Bottega Louie Chefs standardizing and memorializing all their recipe procedures. This resulted in the finalization of a master recipe manual, recipe costing database and ultimately a culinary operation’s manual.
Next we developed gourmet salads, sandwiches and specialty items for the Bottega Louie gourmet market. In addition, The Gilkey Group also assisted in creating a line of proprietary bottled pasta sauces, proprietary extra virgin olive oils, and pastas sold in their gourmet market as well as online business in California.