Restaurant Consulting
Whether you're opening a concept from scratch or elevating an established kitchen, Chef Brik builds the financial discipline, the kitchen, the menu and the team — and leaves the operation stronger than he found it.
Services
Food and labor cost control, purchasing, recipe costing, yield management and P&L review.
Concept, kitchen layout, equipment selection, workflow and opening execution.
Brigade structure, SOPs, plating standards, hiring and training that build a lasting kitchen culture.
Seasonal and tasting menus engineered for flavor, profitability and repeat visits.
Bespoke multi-course dinners, private entertaining and catering — from intimate tables to large galas.
Television segments, recipe development, culinary content and partnerships for food and wine brands.
Proven Results
“What impressed me most was his ability to lead people, build systems, and elevate an entire operation.”
Obren Milanovic · Former Director of Beverage / GM, Rosaline
The Process
A conversation about your concept, goals, space and budget.
A close look at the kitchen, menu, team and numbers.
Menus, systems, training and the structure to run them.
Opening execution and follow-through until the team runs on its own.
Contact
Consulting, private dining, events and media inquiries — tell me a little about what you have in mind.