Great Food. Great Profit.
Profit Consulting
Unsure if your profits are meeting their maximum potential?
Not having a plan for success could be costing you money and time and prevent your business from reaching its full potential.
Do any of these statements sound familiar?
We offer consulting and coaching solutions to help you and your leadership teams find their focus, so you can start maximizing profit, beat the competition, and bring your vision to life.
Proven Solutions to Achieve Excellence
I understand how time-consuming and challenging it is to manage and respond to all the complex demands in your daily operations. With cost increases, labour shortages, and increasing competition, you need a clear plan that works for you, your business, and your team.
Leveraging over 35 years of industry experience as an Executive Chef and Food & Beverage Director, I’ve run over 40 operations ranging from small independent restaurants to Luxury Full Service Multi-Unit Resorts. At CORE, I partner with owners and stakeholders of Food & Beverage operations to translate your vision into reality and build world-class environments and operations. We collaborate to ensure every aspect of your operation is optimized and running as a well-oiled machine while dramatically accelerating and maximizing profitability.
As your right hand, I help you navigate all the moving parts of the ever-changing complexity of Food & Beverage operations and remove barriers and manage risks so you’re confident you’re making all the right decisions and can focus on what you do best and grow your business.
We analyze and provide solutions for:
Menu Development
Our diverse expertise in menu development will help create the perfect menu to align with your visions and maximize profits. A well-crafted menu will consistently exceed your guest’s expectations, keep your customers coming back for more, and separate you from the competition.
Menu Engineering
The menu engineering process can increase profits upwards of 5-12%. A complete menu analysis will produce a clear picture of your menu profit performance. From there we provide the exact steps to engineer your menu for financial success.
Operational Controls, Processes, and Procedures
Applying our years of operational and lean management experience, we will develop controls to prevent waste and loss, implement a process to define workflow/workload and scheduling, and create procedures to consistently impress guests and exceed financial results.
Food & Beverage Recipes
Creating and utilizing accurate recipes can improve your profits by up to 3%. Together we will review your recipes and yields for accuracy and identify opportunities to decrease recipe costs. We will introduce an established process for recipe development that will ensure accuracy and integrity going forward.
Restaurant and Kitchen Operational Design
We utilize our lean management and operational experience to redevelop and optimize kitchens, bars, and workspaces. Our redesigns will help you maximize volume to achieve top-line results, minimize payroll for bottom-line profits, and improve team morale through better execution.
Executive Coaching
Coaching is utilized by top performers and provides an ROI of 6x the investment on average. We offer personalized 1:1 and team coaching programs to boost personal, team, and financial performance. Our programs are customized to your business goal and cover advanced food and beverage operations, executive business skills and interpersonal skills.
Leaders Who Trust CORE
Hotel Food & Beverage Operators and Owners | Restaurant Owners and Operators | General Managers | Chefs
Patrick is my forever coach. Having worked with Patrick in luxury hotels and resorts for 5 years, he taught me the framework of running a successful kitchen and contributed to my promotion to Executive Chef. He played an integral part in my development and through his global view and financial acumen, he instilled in me that critical path organization, menu research and development, and product analysis are the foundation of a profitable organization.
Dana Hauser, Fairmont Hotels & Resorts
Senior Event Sales and ServicesWorking with Patrick has allowed me to better understand the meat and potatoes of the food industry. He provided everything from giving me worst-case scenarios to buying equipment and sharing years of his wisdom in the food industry. I could count on Patrick to respond quickly to any concerns I had. He was very easy to talk to and encouraging, and working with him has been a pleasure.
Aaron Ashford, Vibe
OwnerI had the pleasure of working with Patrick for 6 years. His extensive food and beverage knowledge of both FOH and BOH operations helps Patrick to stand out from many leaders in the industry. With Patrick’s leadership, the management team became more structured and accountable. His ability to coach and communicate with his peers, team members, and guests allows him to set up team members for success and surpass guests' expectations. Patrick's entrepreneurial spirit and drive to deliver new programs and experiences are his strongest attributes.
Karsten Purbs, Chartwell
Regional Vice PresidentPatrick would be our first choice for any restaurant project. His experience is highly credible, and his enthusiasm is exceptional. We contacted Patrick to help design and start a new bistro, and he took a blank space and designed an efficient restaurant and kitchen layout. He also provided extensive menu design options backed by long experience. Patrick had access to numerous resources and ensured expertise in every aspect of the restaurant planning. Patrick is hard to keep up with. I was surprised by the quick turnaround time on each design iteration. We highly recommend Patrick for all future projects!
Minh Vu & James Sorbo, Café Rouge
OwnersI met Patrick just after finishing cooking school and he convinced me to join the 3-year apprenticeship program at Fairmont Jasper Park Lodge. Under his leadership, those years shaped me to become the chef I am today. Patrick’s hard work, sense of humour, and desire to push boundaries made him a respected and trusted leader. He didn’t sit back and accept the status quo, but always wanted to try different concepts and ideas to keep things fresh and new.
Derek Ingraham, The Olympic Club, San Francisco CA
Executive Chef169M
40+
400+
20
Improve Profits Every Step of the Way
Your success is what gives our work meaning.
Our approach to developing solutions provides hotel and restaurant owners, operators, and leaders with the tools and understanding to maximize profits and reduce costs while not losing sight of what matters most – the customer and employees.
Our expert solutions are built to create sustained success year after year. We focus on your profit chain, coaching your team, and creating an unforgettable guest experience that will reduce costs, optimize operations, increase revenue, and create a foundation to execute for excellence.
Download your guide to…
Great Food. Great Profit.
Discover 9 steps to creating a menu that optimizes profits and delivers excellence.