Consulting

Menu and recipe development from defining/ proofing of concept, providing relevant and proven techniques, through testing and refining recipes into full concept reveal.

Creation of “Gold Standard” for foodservice and retail food products into full commercialization production, working with core development and marketing teams.

Integration of industry leading digital products to enhance and streamline operations from receiving raw materials to end user products. Transformation works on eliminating “clipboard” management into a more accountable and fiscally structured workflow, with continuous process improvement. Hard target focus stays on both external and internal guest experience while driving profitability and constantly driving the key to success; consistency.

• We use the two globally proven and accepted Six Sigma methodologies for process engineering and process improvement depending on project requirements and anticipated/ required project outcomes:
  - DMAIC- Define, Measure, Analyze, Improve, Control
  - DMADV- Define, Measure, Analyze, Design, Verify
• Driving workflow to enhance and deliver proven net financial results
• Productivity Analysis
• SKU rationalization
• Menu/ product or offering simplification strategies

Ross has extensive work in the food industry working with partners that have sought how to best market their products, not only to their customers, but to their customers, customers. He has worked hand-in-hand with some of the world's leading restaurant marketing, and brand strategy companies around the globe to bring products to life.