Culinary Guide Shop was engaged to consult for both restaurant concepts for a new Marriott Tribute Portfolio property, The Memphian.
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Yumbii, a Korean BBQ and Mexican Fusion restaurant concept, needed Culinary Guide Shop to streamline inventory process and take a deep dive into menu & recipe development.
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Blackberry Farm sought guidance on creating a new butcher program as well as in the development of a proprietary line of charcuterie.
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The Queso Truck needed recipe guidance to identify flavor profiles, create a food narrative and test out menus.
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Jim ‘N Nick’s sought to create a brand differentiator for their BBQ products in a crowded marketplace.
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Saint Leo needed start up guidance and we provided them with a full suite of start up tools and recipe/menu development. In 2017, they became a James Beard winner.
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Farm Burger needed an embedded consultant for multiple culinary projects and lead consultant, as well as an opening chef for their Asheville, NC location.
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