Hospitality and Foodservice Consulting

Project Management and Consulting for Event Venues and Foodservice Operations with a focus on your organization’s cultural, financial and operational objectives
  • COVID 19 Strategy and Safety
  • Event Space Design and Development
  • New Business Research and Development
  • Bid Proposal Creation or RFP Submissions
  • Business, Sales, and Marketing Strategy
  • Operational Management and Audits
  • ROI Analysis
  • Team Building, Training, and Development
  • Employee Re-organization
  • Restaurant/Foodservice Analysis
  • Menu Design and Re-engineering
  • Labor and Food Cost Analysis
  • Foodservice Safety
  • Commercial Equipment Assessment
  • Kitchen/Foodservice Design and Layout
  • Patricia is a real “value add” to any organization. With a vast array of real-world event experience she was the perfect consultant to help us initially design a world-class events program in a unique environment on board the USS Midway Aircraft Carrier Museum.  Her ability to develop a business strategy, create action plans, and build and mentor a successful team helped Midway become one of the foremost event venues in the nation.  Her professionalism is exceeded only by a genuine approach to partnership which makes her a great team player.  I have 100% confidence in Patricia.   

    Scott McGaugh
    USS Midway
  • Patricia, Chef Mike, and Marsha are such an asset to our organization. Authentic and inspirational. They bring a huge amount of knowledge and experience in large format food and beverage operations that has helped us to re-organize our company through new business development, sales and operational strategy, kitchen and menu design, team training, ROI and budget analysis. 

    Denise Jermyn
    Continental Catering