Culinary Concepts, MACC founded by Matthew Antonovich, An accomplished Executive chef. American Culinary Federation certified CEC in 2003 with 22 years experience creating extraordinary cuisine. Provides food service consulting and is a food service adviser at the CEO and senior management level. Bringing the vision to the brand by leading the leaders to the right culinary answers.
What Are We Passionate About?
Culinary experts with industry hands on experience.
Multiple Concept Experience.
Make Brand Relevant
Product Revitalization Through New Product Development
Providing culinary leadership for Fortune 500 Companies, National Food Chains, Manufacturing & Commercialization.
Working at the CEO Level to provide Marketing path and direction.
Making precise decisions with "Out of the Box" thinking.
Corporate Chef with 22 years experience as Culinary Voice.
Advising all Brands from Quick Serve, Fast Casual Fine, Casual Dining Chains, Italian Concepts, Prime Steakhouse & Seafood Independents,
Consumer Test & Selection Process to meet consumer demand.
Bench Work Ideation to Commercialization.
Windshield Survey Profiling.
Product Delivery Ready for Cross Culture Execution.
Culinary Coach with enthusiastic approach to Teaching Ownership of New Product Development.
Culinary Support for Transfer to Culinary.
Product Demonstration and Training.
Responsible to "Develop and Bring" Brand relevant Culinary on Trend New Products.
Provide relevant and successful Pipeline of Products.
Develop Systems to introduce New Products.
ESSENTIALS FOR YOUR BUSINESS SUPPORT
YOUR KEY PROJECT MANAGER WILL EVALUATE YOUR REQUIREMENTS FOR JOB SCOPE
OUR TEAM WILL DEFINE OUR GOALS & RESPONIBILITIES
Define Your Idea and Plan Attack:
We Partner with your Team
Concept plan with leadership team
Plan our Attack
Execute to Drive "Culinary Direction"
Review Input & Refine
Provide Marketing Map & Timeline in "Written Format"
Fit Strategy withConcept ensuring culinary integrity, operational feasibility and financial viability
Ensure new concept has balance for your specific business priorities.
Partner with Consumer Study (i.e. panel, food quantitative and qualitative studies)
Consumer Qualify (sensory guest appeal, gross margin versus value financial analysis, final choice)
Create Best of Species
Be on "Trend" Collaborate in selecting high-potential product and menu concepts
Create ideas based on your "Brand" research
Provide a variety of Concepts based on 1., Consumer, 2. Financial, 3. Operational Strategies.
Set Priority and Time Line Direction: Set benchmark for results and strategic direction
Develop the new products or rework improvements to existing products
Initiate action plan for development of multiple prototype concepts and deliver on agreed concept strategy
Provide all training materials: menu description, recipes, food cost, operational feasibility, and financial realities
Liaison with Supply Chain with Sourcing and Quality Assurance
Identify "Best of Species" and "Best Fit" based on "Gold Standard".
Support Vendor Selection Process (provided support for potential supplier)
Work with your Supply Chain on vendor support and evaluation process (to manufacture products in commercialization effort)
Provide your leadership hand off (support your organization in the execution of culinary and consumer testing to validate prototype
Evaluate finished delivery and performance on key attributes and goals met.
Rework and follow up study and assessment of performance and key successes
Responsible for owning start to finish job scope.
Available to support continued improvements and performance of concepts.
Available to appropriately diagnose new opportunity areas, and address new concepts for improved growth
Support for Transfer
Seamless hand off for Operational Transition
Provide Execution Plan
Qualify Management To Deliver Concept
Finalize your Concept with Leadership Team
Get Executive sign off on concept goals
We will prepare appropriate documentation and materials to ensure a seamless transition
Deliver concept from Research & Development to Culinary Operations to lead to a successful product introduction
Provide documentation for Operations Training teams
Support any reworks and retest to refine product or specifications for final delivery
Provide summary evaluations for executed quality and product consistently.
Conduct preparation and presentational audits to validate items.
Key Consulting Competencies
Determine Concept: Identify CEO and Senior Leadership Goals
Provide the Creativity: We will identify concept and project scope
Innovate: Create new, rework or define "Gold Standard" and innovative solutions
Provide Culinary Expertise: define theoretical concept and provide a practical application of culinary innovation principles
Define Your Brands Operations Expertise: define the culinary team experience: familiarize and support comfort proposition
Define Level of Operational Capabilities: design products that are appropriate for the talent
Support Corporate Financial Goals: plan a well-developed food cost and gross margin proforma with recipe costs
Support Consumer Studies: evaluate and embrace consumer feedback study for key milestones in concept process
Written Reports: communicate in both written and verbal form with our expert conviction to make concept credible
Close Project: Provide senior management final timeline, deadline summary, and project assessment and summary report
Review Future Potentials
Study Consumer Trends and Hire "Out Side" The Box Innovators. Your To Busy Doing What you Do Well.
Create Your Own Consumer Trend (Not Someone Else's)
Study Supply Chain Values And Accurate Forecast (Build Your Pipeline)
Create Compelling Food That Fits Your Brand (Stay True To Your Self)
Create Demand With Consumer By Always Having An "Innovative" Menu
Support Operators Always Using Technology To Help Them, Not Cutting Labor
Generate Profit Margins Or Don't Do It!
Perform Perfect Execution Always & Forever