Culinary Matters

Service Style for your Concept

Today’s guest expects quality, variety & convenience! This may impact the service style you decide to offer as a part of your concept. There are so many ways to serve!

* Quick service-Drive thru
* Fast casual counter service
* Full service family-casual
* Full service bar-bistro
* Full service fine dining
* Ghost kitchen-delivery only

Culinary Matters has successfully worked all segments and can assist you with the right Menu, Staff practices, Processes and Packaging for your concepts service style. Contact us at: +1 (281) 262-2425.
📍 100 Jackson St, Suite 100 • Houston TX
🌐 www.culinarymatters.us

🤔 Steps to start your F&B Business

Here are six steps to start your own F&B business. The key is to start now and to start with us

🔹 Make a solid business plan
🔹 Prepare your financing
🔹 Choose the best location
🔹 Search for suppliers
🔹 Get licenses or permits
🔹 Start hiring employees

💪 Leave everything in our hands. World-class culinary and creative minds with 35+ combined years of experience will be working on your new business idea.

🤝We have strong alliances with industry leaders in architecture, interior design, marketing, procurement, accounting, etc. You won’t be short of support.

📞 Contact us at: +1 (281) 262-2425.
🌐 www.culinarymatters.us

👉 Here on Culinary Matters, we have a proven record of helping concepts of all scale and sizes, from hyper focused to authentic, from American to Asian cuisine.

🌎 World-class culinary and creative minds with 35+ combined years of experience will be working on your new business idea.

✔️ Successfully provided concept development, culinary direction and kitchen management consulting for clients with new and established operations in Houston, New York, Louisiana, Chicago, Panama, and San Pedro Belize.

😀 We have done it all. From concept creation for the cool taco shop down the street, to private cooking services to former US President.

Let’s chat! Call or email us today!
📞 +1 (281) 262-2425
📍 100 Jackson St, Suite 100 • Houston TX
📩 [email protected]

Why do we have to count inventory?

🧾 Restaurant inventory is quite unique because it is perishable and constantly changing depending on food price fluctuations, sales volumes, menu mix, etc.

🍽️ Regardless of the style of the restaurant, inventory values directly affects the bottom line. Keeping track of your inventory is essential to the financial well-being of the restaurant.

A well-kept record of your inventory can:
🔹 Control food cost
🔹 Reinforce “First In First Out”
🔹 Prevent theft and improper portioning
🔹 Track sales and guests’ purchase habits
🔹 Reduce unnecessary food waste
🔹 Provide a more precise profit margin
🔹 Give insights for future purchase and vendor selection

🙌 We can help you set up a complete and user-friendly inventory system that helps you keep track of all the ingredients that flow in and out of your restaurant with no blind spots.

📲 Contact us through link in our bio!