Bay Area Restaurant Consultants Combine Architectural Design, Marketing, Graphics, Accounting and General Operations Consulting Advice.

"YOU ARE THE BEST"

New Delhi Restaurant
We kept hearing horror stories - Too much pursuit of style over substance. Too many "experts" ignoring the bottom line.We knew that a new approach that combined good design, effective marketing and press knowledge with a solid understanding of operational and financial concerns was needed by Bay Area restaurants and specialty foods companies.So we formed FULL PLATE RESTAURANT CONSULTING to offer cost effective, real life solutions. The results speak for themselves - Press recognition as experts and a wide variety of Clients with successful new ventures, turnarounds, and business expansions. All With Immediate and Measurable Financial Results.
JOAN SIMON
BUSINESS PLANS
MARKETING
SOCIAL MEDIA
PRESS RELATIONS
ADVERTISING
PROMOTIONS
IDENTITY
BRANDING
MENU DESIGN
CONCEPT STRATEGY


"JOAN IS SIMPLY GREAT. PERIOD. SHE LOVES WHAT SHE DOES, SHE KNOWS WHAT SHE'S DOING, & SHE CARES. WONDERFULLY EFFICIENT, SHE WORKS HARD TO HELP MAKE MY COMPANY SUCCESSFUL."

Gather Restaurant (East Bay)

Joan Simon has a track record of improving the bottom line for restaurants and catering companies - large and small - through practical, hands on marketing and communications techniques that are affordable and achievable on an immediate basis.

As owner of San Francisco's premier conference concierge service "Reservations Tonight" and a website that serves over 5000 unique visitors each month, Joan has her finger on the pulse of what attracts diners. As publisher of the "San Francisco Dining Companion" used by 200+ working hotel concierges, Joan also has a practical, money saving perspective on Press, Advertising, Special Promotions, Internet Outreach and Identity, as well as Menu Creation, Design, and Branding.


Often quoted in the media on restaurant industry topics, as well as being a speaker at industry seminars, Joan sees the mistakes (as well as the successes) that restaurants and hospitality businesses experience. Her client track record clearly proves that she gets diners in the door without breaking the bank.

JIM MAXWELL &
CINDY BECKMAN
aka ARCHITECTS II

ARCHITECTURE & REMODELS
INTERIOR DESIGN & COLOR
HISTORIC RESTORATION
SPACE PLANNING
KITCHEN DESIGN
GREEN PRACTICES
“A KNOWLEDGEABLE, DEDICATED GROUP OF PROFESSIONALS. THEIR “CAN DO” ATTITUDE ALLOWED ALL INVOLVED TO ACHIEVE A QUALITY PRODUCT”.
Marathon Group (National)


Since 1990, the husband and wife design team of Jim Maxwell and Cindy Beckman have created almost 100 restaurants of every size in Northern California and as far away as Russia, where they designed the first microbrewery/restaurant in that country. As Architects II, their work has been featured in Food Arts Magazine, Historic Preservation, Image, Interiors, In-Marin, SF Magazine, SF Chronicle & Examiner, and the Whitney Library of Design's "Recycled as Restaurants." The firm offers specialized services for restaurant and retail design, historic renovation, and access compliance review and implementation.

Notable restaurant projects include a wide variety of styles from the casual sophistication and farm fresh warmth of One Market Restaurant to the upscale Indian flair of DOSA on Fillmore, the spectacular Sol Y Lago on Lake Tahoe and the cozy warmth of Bin 38 Wine Bar and Restaurant. Neighborhood spots benefit from the team’s ability to utilize common materials in unique details, allowing their design approach to be affordable and cost effective for both initial build-out and the life cycle of the restaurant with affordable “green restaurant” options available.

JEREMY WHITCOMB
RECIPE CREATION
STAFF TRAINING
BOH PROCEDURES
INVENTORY CONTROL
COSTING & SOURCING

As a skilled culinary professional with over ten years in the restaurant business, Jeremy meets client expectations whether it is white tablecloth venue, gastropub or quick serve production line catering. A graduate of the acclaimed Le Cordon Bleu School of Culinary Arts, he is both a team player and leader with a global approach to cuisine that shows a strong appreciation and knowledge of locally sourced ingredients.

From working with Whole Foods on their in house sourcing and food production operations to running a successful “pop up” and heading the kitchen at the highly rated Peter Lowell’s in Sonoma County, Jeremy has done it all with a smile that puts customers and their staff at ease. Plus, as the former owner of a well- reviewed New England venue, he understands the daily struggles of owners to make bottom line profits and the challenges of startup operations.

DARREN LOVELAND
FOH MANAGEMENT
WINE PROGRAM
COCKTAIL CREATION
FOOD & BAR COSTS
SECRET SHOPPING
SERVICE TRAINING

“A LEADER IN REDEFINING OUR RESTAURANT TO A POINT OF SUCCESS FINANCIALLY, AND OPERATIONALLY. UNDER DARREN'S GUIDANCE WE'VE ACHIEVED OUR BEST REVIEWS AND PROFIT MARGINS, IN YEARS”.
FARM at Carneros
Darren Loveland has done it all when it comes to providing superior front of the house management and service – from working at a popular suburban location to leading the service staff at several of the country’s most lauded, celebrity chef restaurants- The Restaurant at Meadowood, Redd in Napa, and Thomas Keller’s casual Ad Hoc. Whether his clients are startups or existing locations, large chains or a small mom and pop spot, Darren insures that good customer service combined with a tight eye on bottom line operations financials is the cornerstone that brings in repeat business and great word of mouth.

In addition to his management experience, Darren has craft wine programs and cocktail lists to cost effectively match food, budget and clientele at many venues. His staff training skills and finely-honed powers of observation – combined with his sharp sensibilities and personal palate – allow him to formulate and provide instant value for streamlining operations, strengthening morale and improving the diner’s restaurant experience; resulting in increased revenue for his consulting clients.

POUNEH FRANCE
GRAPHIC DESIGN
LOGO & BRANDING
BROCHURES & ADS
UI DESIGN

“CREATIVE, RESPONSIVE AND FLEXIBLE - POUNEH HAS BEEN INSTRUMENTAL TO TURNING OUR MARKETING PLANS INTO CRISP, MEMORABLE DESIGNS.”
Pasta Bene (Berkeley,)

Pouneh is prized by her clients for her skill, proficiency and quick turnaround - turning out quality product at a reasonable price. Hospitality industry clients range from hot spots Medjool and Pisco Latin Lounge to old-timers like Alioto's at the Wharf. Accredited in Internet Design and Technology through the highly respected Multimedia Studies Program at San Francisco State University, Pouneh's proven technical skills give both large and small companies the creative vision necessary to stand out in today's world of information overload.

ROB LAVOIE
FINANCIAL SYSTEM DESIGN
COST CONTROL OVERSIGHT
FINANCIAL STATEMENTS
CASH FLOW MANAGEMENT
CONTROLLER SERVICES
ACCOUNTING INTERFACE

“ROB UNDERSTANDS HOW TO PROVIDE SERVICE TO THE FIELD WITH MEANINGFUL DATA AND FEEDBACK. …. MY HIGHEST RECOMMENDATION.”
PlumpJack Group (San Francisco/Napa/Tahoe)

Rob Lavoie has 30 years experience advising clients on: Financial Strategies & Analysis, Entity Formation & Investor Relations, Taxation, Cash Flow Management & more. He is proficient in Leasehold Improvement and Construction Strategies such as Cost Segregation, and he offers custom Restaurant Accounting System Software that makes it easier for you to interface with your bookkeeper and accountant. Surprisingly affordable, Rob can assist in the business planning stages as readily as he can serve as an ongoing financial advisor to insure you get on track and stay there.

Rob has assisted entrepreneurs and small business owners develop and operate their businesses in the most profitable manner with strategies for capitalization as well as evaluation of internal controls, budget development and cost control strategies. He has negotiated loan agreements, and development models for restaurants, resort hotels, premium wineries and several specialty retail shops.

JUSTIN NILSON
MENU PLANNING
PASTRY CREATION
PLATING
PACKAGING
FOOD STYLING
Justin’s passion for cooking, pastries in particular, began at the age of 15. At the age of 19, he joined Wolfgang Puck's reknowned Postrio in San Francisco where his training as a pastry chef was further refined. In Las Vegas under celebrity chef Kerry Simon his self taught creativity earned Simon Kitchen and Bar at the Hard Rock Hotel and Casino “best desserts in Las Vegas” two years in a row, as well as many mentions in national publications . Since then Justin has helped open several other dining projects from upscale coffee shops to full service restaurants in Los Angeles, San Francisco and major travel destinations and consulted with national chains on menu development.
San Francisco Bay Area / Wine Country / Northern California 800-392-3463 www.fullplateconsulting.com

Copyright 2012, use of photos and material by permission only.