Cuisine
Arts is a highly-respected restaurant consulting firm covering New York
City and the Tri-State area. We have a wide-variety of restaurant and
hospitality consulting expertise, with strengths in every aspect and
area of the restaurant and food service industry. If you are looking for
a restaurant expert, keep in mind that we specialize in restaurant
start-up, which includes restaurant development and concept design,
turnaround and profit improvement.
OUR CREDIBILITY AND EXPERIENCE
Hi,
I'm Michael Meyer, the Founder of Cuisine Arts Restaurant Consulting.
We have been providing world-class consulting services for restaurants,
caterers and bars of all types and sizes in every market since 1985. For
over 26 years, Cuisine Arts Restaurant Consulting has been one of New
York's most sought after consulting firms, serving restaurants such as:
quick service, fine dining, hotel restaurants, catering facilities,
college dining services, bars, clubs, concessions, heathcare
institutions and carryouts. We provide our clients with expert
assistance in areas such as starting a restaurant business. Our talents
lie in restaurant concept development; including interior design,
restaurant logo design, kitchen and menu design, and more. We also
provide valuable information as to how proper marketing will enhance
your sales; and we specialize in profit improvement.
WHAT WE DO
Restaurant
Consulting is the counsel and expertise given by professional
consultants with experience in all aspects of starting and operating a
restaurant business. This may entail contracting, negotiating,
diagnosing, data collecting, discovery, reports and project management.
It is this unique experience and credibility that makes a restaurant
expert so valuable; and, although it may require investing a few dollars
today, it can save thousands of hard-earned dollars down the road and
may even mean the very survival of your establishment - most definitely
money well spent.
It
is highly-likely at one time or another that a restaurant owner will
need a consultant, or probably work with a consultant on a project. We
know how to analyze situations and operations in restaurants and bars of
all types and sizes; and, how to consult and advise owners, operators
and executives - regardless of the size or type of business that they
operate or aspire to operate. Keep in mind, it is always important not
to withhold any information necessary for the consultant to make an
accurate evaluation of your situation; in doing so, you will prevent
wasting valuable time and money. Getting things right from the start is
essential for the success of your restaurant, and we can help ensure you
do just that.
WE DELIVER
Our restaurant consulting firm has a simple rule of conduct that we live by:
#1
When considering taking on any new consulting project, we only work
with clients that we feel comfortable with, and consulting projects that
we are highly-confident that we can and will deliver results on.
#2
We always provide a free Initial Consultation, Analysis and Quote; and,
once we have determined to do business together, we always provide a
well-written, easy-to-understand Consulting Services Agreement that both
parties believe in and are committed to, so that there is never any
question as to each party's role, responsibilities, time frames or costs
associated with the entire duration of the consulting project.
#3
Our clients come from every walk of life including Fortune 500
corporate executives, private family businesses, media personalities,
entrepreneurs, doctors, lawyers, bankers, investors and developers. We
guarantee absolute confidentiality and anonymity for each and every
client. We do not ask for our clients to provide us with references. We
provide Curriculum Vitae upon request.
#4
Our restaurant consultants work very hard, play fair, speak honestly
and candidly, do what's right, do what we say we are going to do, expect
others to do what they say they are going to do, set high standards,
demand excellence, and deliver results.
#5
We offer our clients expertise that can be trusted, and we go above and
beyond the call of duty to constantly and continually stay on top of
all industry trends, comparisons and averages so that we know what every
type of restaurant concept should be able to achieve.
#6
At Cuisine Arts Restaurant Consulting, we demand integrity, honesty,
professionalism and "heart-felt" concern for the restaurant industry and
the people that work in it. We take the responsibility of being good
stewards of this industry very seriously so that our clients and others
in the business can trust that we "know our stuff", that we are people
of our word, we guarantee client satisfaction and deliver the results
that we promised.
There are three ways Michael Meyer can provide services to you:
By Email, Telephone and On-site
Whether you need a personal visit to your business or a specific location, Michael Meyer is available to help.
Based out of New York City - Consulting, design and management services available anywhere.
Feel free to contact us anytime...
Best regards,
Michael Meyer
The founder of Cuisine Arts Restaurant Consulting Inc.
About Michael
Hope
that you have browsed through my website. If so, congratulations,
you've probably realized by now that it is full of good ideas and
strategies that can elevate your restaurant from a restaurant to a high
performing operation. However,
many restaurateurs, just like you, are always busy and don't have the
time and/or the inclination to do all this necessary homework by
themselves. They prefer some handholding, somebody that can help them to
adapt and implement this proven restaurant management strategies. Michael
Meyer, a seasoned restaurant professional, have successfully opened and
managed more than twenty five restaurants, hotels and catering
facilities in New York City. Michael has established
expert specialization in the restaurant and catering business, offering
over 25 years of food service consulting and management experience. Michael
has been to the "School of Hard Knocks", faced many challenges and
understand what it takes in today's economy to turn a food service
establishment into high performing operation. Let Michael know what's on your mind.
Website: www.cuisinearts.com
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