Bay Area Restaurant Consultants Combine Architectural
Design, Marketing, Graphics, Accounting and General Operations Consulting
"YOU ARE THE
New Delhi Restaurant
As a collective we offer you an “a la “ menu of consultants to pick and choose from. We are totally open to coordinating with any outside vendors you may already have chosen and can refer you (at no cost) to our wide network of specialists.
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 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
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.
aka ARCHITECTS II
INTERIOR DESIGN & COLOR
KNOWLEDGEABLE, DEDICATED GROUP OF PROFESSIONALS. THEIR “CAN
DO” ATTITUDE ALLOWED ALL INVOLVED TO ACHIEVE A QUALITY
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.
COSTING & SOURCING
As a skilled culinary professional with 30+ years in the restaurant business, Stephen meets and exceeds client expectations whether it is a white tablecloth venue, popular neighborhood diner or high volume production line catering. He has owned three successful restaurants, been a partner in two others; as well as serving as an Executive Chef- most recently for Bon Appétit Catering and Skywalker Ranch. He loves what he does and understands both the the challenges of startup operations and the daily struggle to make bottom line profits.
Stephen began his career under acclaimed chefs Jeremiah Tower and Marc Franz and moved up through the ranks of several prominent hotels before partnering with Bradley Ogden as Opening Chef de Cuisine at both Lark Creek Inn and One Market Restaurant. Venturing out on his own, he bought and revitalized Bubba’s Diner, a popular comfort food restaurant and launched both Marin’s Savannah Grill and the Lincoln Park Wine Bar to critical acclaim. Level headed and calm, he offers Full Plate clients a comprehensive and professional training style, with great attention to detail.
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”.
FOOD & BAR COSTS
FARM at Carneros
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
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.
RESPONSIVE AND FLEXIBLE - POUNEH HAS BEEN INSTRUMENTAL TO TURNING
OUR MARKETING PLANS INTO CRISP, MEMORABLE DESIGNS.”
LOGO & BRANDING
BROCHURES & ADS
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.
UNDERSTANDS HOW TO PROVIDE SERVICE TO THE FIELD WITH MEANINGFUL
DATA AND FEEDBACK. …. MY HIGHEST RECOMMENDATION.”
COST CONTROL OVERSIGHT
CASH FLOW MANAGEMENT
Group (San Francisco/Napa/Tahoe)
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.