Design & Consulting Services
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I provide a range of design and consulting services for food and beverage clients.
Leveraging my perspective as a problem solver and community builder who cares deeply about food, I work with clients in key areas where they need focused efforts: leading design studies that clarify the path forward, concepting food programs that connect with company strategy, and planning for sustainability in foodservice operations.
Here are some questions I’ve helped clients to design solutions for:
How can we approach our commercial kitchen design and food program operation to support our organizational goals?
Should we build an onsite kitchen or should we keep bringing in catering as we scale in the office?
What are the programs and funding strategies I can use to align our food purchasing with our institutional values?
Services
Food Program Design
Kitchen and Food Program Feasibility Studies
Kitchen Space Planning
Capital and Operational Expense Modeling
Sustainable Food & Beverage Planning
Community and Social Impact Strategy
Foodservice Staffing Plans
Experience
My industry experience includes working as a professional chef, leading commercial kitchen design projects, producing community-centered food events and writing for food and wine clients.
Services Detail
Design Feasibility & Technical Studies
I analyze the opportunities and costs of physical spaces (commercial kitchens and cafes) and new/evolving programs for food businesses, institutions and nonprofits. I work with you determine the deliverables that best meet your needs, which can include financial modeling, space planning and equipment selection, operational and staffing models, or guidance on code compliance and permitting.
Proposal/RFP Writing & Management
From go/no-go through submission and interview, I craft, write and project manage RFP/Q responses and unstructured proposals. I oversee the process with internal and external stakeholders, draft and edit all written content (including budget and fees), manage graphics and layout, support interviews and negotiations and develop content systems and structures for your future use.
Clients
I work primarily with workplaces, nonprofits and single-unit restaurants.
Companies: Stripe, IDEO, OpenAI, Fireclay Tile, Clifbar, Checkr, Faire, Everlane, Patreon, SteelWave
Nonprofits: Mandela Partners, Pie Ranch, Mission Neighborhood Centers, Emerald Cities Collaborative
Restaurants: Wholesome Bakery, Yo Tambien Cantina, Gather
Sustainability Strategy & Reporting
I work with your team to connect your mission/vision/values to goals and metrics for sustainability and/or ESG in your chosen impact areas. This includes designing and implementing a reporting framework that works for both your leadership and operations teams, and follow-up rounds to refine and improve your reporting process.
Market Strategy
Working in (and eating!) Bay Area food for over 10 years across all sectors, I use a thoughtful and nuanced perspective to support your food business development and expansion projects. I work with you to develop your market strategy and position, including products and services, vendors and purchasing, and strategic partnerships. My network is your network — I’m a superconnector and love it when I can connect people for mutual value.