David Meyers Associates and DZA Associates Consulting
David Meyers is an active culinary consultant specific of helping Club General Manager and Chefs, and their planning committees as an “Owner’s Rep.” NO need for us to tell you the percentage of poorly sized, ill equipped and incapable kitchen of producing what members are asking for with their menu programming. David’s role will be to assist the noted parties as they embark upon major renovations with David being the needed external expert in the room. He will work to advise on building correctly sized culinary facilities with a kitchen equipment budget that is real and protected, and so much more. All for the purpose of assuring that when a project is completed, and restaurant- and event-services are offered that member expectations are perpetually fulfilled.
At DZA Associates we assess the current status of internal procedures and systems to enhance the overall operation of your food & beverage operation. Every solution and application depends upon your business; this is not a pre-packaged program; we involve your team and provide expert advice. We offer solutions through our suggestions and recommendations.
Work with a Master in Your Kitchen
Does your operation have the key components of a First-Class culinary operation? Food and beverage operations are complex with high labor and product costs. Efficiency and high quality service can be enhanced if staff and management are in harmony with guest needs and have the tools and knowledge necessary to do the job right.
Chef Tasting
Purpose: The purpose of the tasting exercise is to substantiate a general confidence in the individual’s culinary ability. The tasting exercise is a reasonable challenge of the chef’s culinary, organization and management skills and should be a revealing test of his ability to product a four-course meal to a group with a three hour preparation.
Food and Beverage Audit
Let us work with you…before it is too late! Food & Beverage is a core component found in all club operations. Often times it is the little things that can transform an ordinary F&B operation into a consistent winner that club members support.
KNOWLEDGE, SKILLS and ABILITY required
PURCHASING
COST CONTROLS
We observe product flow throughout the entire property to evaluate receiving practices, product specifications, handling practices, proper or necessary specifications changes, production methods, product utilization and conservation
DELIVERY SYSTEMS
FOLLOW-UP
We provide a detailed report which summarizes various areas in the operation. We will also provide recommendations to improve the daily disciplines of your operation, offer possible new product applications, and suggestions which will speak directly to the profitability and quality of your business.