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menu development & kitchen operations

Franke Culinary Consulting

 

Developing innovative culinary brands since 1995

Headquartered in Dallas, Texas, Franke Culinary Consulting represents creative clients all through out this great state. We specialize in all culinary matters, from the seed of an idea to the final product. Whether you’re chef or a business owner, we will not only help you create innovative new menus, but we’ll also help revive menus or kitchen operations in need of an awakening. We bring extensive experience and professionalism to every culinary corner and customize our support to your individual needs and concerns.

Our expertise in culinary arts and food service management goes back to the mid 90’s. We’re on the pulse of modern culinary trends and timeless quality and have monitored, operated, and trained every kind of kitchen imaginable — all to give you exceptional consulting that will provide you with success for years and years to come.

Get in touch with us to set up a consultation, or use the contact form at the bottom of this page to enquire whether our services are right for you.

 

Contact

☎ CONTACT

frankeculinary@gmail.com
(713) 572-5637

Scope of Services


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kitchen

On premise audits of kitchen operations to give a new perspective to the functionality, creativity, labor model, layout, flow, throughput, and culture.  Complete with a full analysis, breakdown of opportunities & solutions, and on premise solution minded approaches to long term success.


brand

      Culinary brand development from day one of ideation to a complete opening and functioning kitchen operation for full service, fast casual, QSR, and food halls.  (Includes menu creative, recipes, line procedures, kitchen layout/schematics, initial ordering, kitchen/line set up, training, and opening.)
 

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sourcing

Creation of menus and menu items around local sourcing, farmer/rancher relationships, and sensibilities to sustainability.


menu

Work with restaurant brands (small and large) on creative menu development and   innovation/ideation of new menu items.

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training

Deployment of new menu items and rollouts through live hands on training in the field


Research

Multiple day culinary road trips for a deep dive into particular food styles, cuisines, cultures, techniques, kitchen design, and flavor profiles

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