Services

Operational Problems Solved. Foodservice Projects Built to Perform.

David Arnold Culinary Consultants works with restaurants, catering companies, central kitchens, food manufacturers, hospitality groups, and institutional foodservice operations to improve performance, strengthen systems, control costs, train teams, and develop projects from concept through launch.

Chef David Arnold brings 40+ years of foodservice and hospitality experience and 14+ years in international consulting to operational diagnostics, turnarounds, food-safety systems, menu and concept development, training, leadership, and hands-on project implementation. A Le Cordon Bleu graduate, he is certified through the American Culinary Federation and Worldchefs and is a WQA Certified Water Specialist.

Illustration of Chef David Arnold discussing restaurant operations with a colleague

Restaurant Turnaround Consulting
Diagnose performance problems, restore operating discipline, tighten controls, and return troubled foodservice operations to stable, profitable execution

Food Safety, HACCP and Operational Compliance
Build practical HACCP, food-safety, quality-control, and compliance systems that work on the floor—not only in a manual.

Training, Leadership and Operational Systems
Build SOPs, training programs, inspection systems, accountability tools, and operating standards that teams can consistently execute.

Restaurant Concept Development and New Openings
Develop foodservice concepts from idea through opening, including menus, kitchen systems, staffing, procurement, training, and operating standards.

Menu and Product Development
Develop menus and products with disciplined costing, production standards, practical execution, and market positioning.

Project Development and Openings
Guide kitchen build-outs, new openings, expansions, and complex foodservice projects from planning and equipment through commissioning and launch.

Illustration of Chef David Arnold reviewing an operational checklist with a colleague

Food Cost and Restaurant Profitability

Connect purchasing, yields, portions, waste, inventory, recipe costing, and menu decisions to practical daily controls. Explore food cost and restaurant profitability consulting.

Fractional Foodservice Advisory

Explore ongoing fractional foodservice advisory for defined operating priorities, management support, and regular review.

Fractional Foodservice Advisory provides experienced operational leadership without the cost or commitment of a full-time executive hire. Engagements can be structured hourly, by the day, weekly, or monthly depending on the level of support required.

The engagement can include operational review, cost control, management systems, food safety, menu and product development, training, project oversight, or regular executive guidance. It is especially useful when an operation needs structure, accountability, and experienced decision support but does not require a full-time consultant on site every day.

Flexible Consulting Options

Engagements are structured according to scope, duration, location and level of support. Fixed-project, advisory and ongoing fractional arrangements are available.

Hourly Advisory
For focused questions, document review, troubleshooting, or short operational consultations.

Weekly Engagements
For concentrated assignments requiring implementation, team training, follow-up, or hands-on project development.

Full-Day Consulting
For operational reviews, planning sessions, training, menu work, systems development, or project support.

Monthly Advisory
For ongoing fractional executive support, operational oversight, management coaching, and regular decision support.

Longer engagements can provide significantly better value, with effective rates depending on scope, duration, and level of support.

Travel, lodging, transportation, supplies, materials, and other direct project expenses are additional when required. Larger projects and international assignments are quoted individually.

Discuss the Right Engagement

How an Engagement Works

  1. Initial Discussion
    We review the operation, project, current challenges, priorities, and desired outcome.
  2. Diagnostic Review
    The operation is assessed to identify the real constraints, risks, performance gaps, and opportunities.
  3. Priorities and Scope
    The work is organized into clear priorities, responsibilities, deliverables, and measurable objectives.
  4. Implementation Support
    Systems, controls, training, standards, and project requirements are developed and put into practice with the team.
  5. Measurement and Follow-Up
    Results are reviewed, corrective actions are made where needed, and the operating system is strengthened for long-term performance.
Illustration of Chef David Arnold considering an operational problem
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