Green as Grass: How To Make Your Restaurant More Sustainable When customers know that green is your theme, most will gladly cooperate with the … more
Location: Downtown LA, California
The Gilkey Restaurant Consulting Group has been fortunate to lead several projects for the Bottega Louie executive team over the last 2 years.
Initially the Gilkey Restaurant Consulting Group relocated Bottega Louie’s French Patisserie and prepared foods production from their restaurant to a newly leased 3,000 square foot commissary. We designed the new space, coordinated the equipment move and retrained the new operations team during re-launch. The move has enabled Bottega Louie to triple their food production and sales within 24 months.
Phase two involved assisting the Bottega Louie team in delivering consistent food quality. To accomplish this objective our team worked side-by-side with the Bottega Louie Chef team memorializing and standardizing all their production recipes and procedures resulting in a master recipe manual for the culinary teams reference. Final steps involve bringing in the Gilkey Restaurant Consulting team to retrain the Bottega Louie culinary team resulting in consistent recipe execution.
During phase two we also developed their recipe-costing database and theoretical food cost report. This enables the executive team to accurately price their menus resulting in lowered food costs of 3 percent over a six-month period.
Our on-going assignment is developing new foods for menu rollouts as well as upgrading existing menu items. Over the course of 18 months we have assisted in migrating close to a third of their menu to new and exciting new food offerings.
During phase four the Gilkey Restaurant Consulting Group is assisting in creating a line of proprietary bottled pasta sauces, extra virgin olive oils, pastas and jams for sale in their market.