Bay Area Restaurant Consultants Combine Architectural Design, Marketing, Graphics, Accounting and General Operations Consulting Advice."YOU ARE THE BEST"
New Delhi RestaurantWe 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.
BUSINESS PLANS
MARKETING
INTERNET
MEDIA & PRESS
ADVERTISING
PROMOTIONS
IDENTITY
BRANDING
MENU DESIGN
CONCEPT STRATEGY
"JOAN SAVED US THOUSANDS IN ADVERTISING WITH A WHOLE NEW APPROACH TO KEY MARKET SEGMENTS."
Paul K Restaurant
Joan Simon 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.
MENU CREATION
BOH STAFF TRAINING
FOOD & BAR COSTS
INVENTORY CONTROLS
FINANCIALS REVIEW
LOCATION ANALYSIS
“WITHOUT RESERVATION, I CAN RECOMMEND CHRIS TO WHOEVER REQUIRES A TALENTED INDIVIDUAL TO SUPPORT OR LEAD ANY CULINARY PROJECT”.
Aloha Island BarbequeChris graduated from the Culinary Institute of America in 1996 and went onto work in some of the Bay Area’s most popular neighborhood restaurants. As Executive Chef/GM/Partner in Bruno’s Restaurant he helped to make the Mission District the hot culinary scene that it is today. Winner of the American Culinary Gold Award of Excellence for 2002, Chris specializes in helping new restaurants get off the ground with solid menus, kitchen procedures, and staff training. Known for having no ego, Chris is also adept at working with existing restaurants and turning them around to become more profitable operations.
JIM MAXWELL
ARCHITECTURE & REMODELS
INTERIOR DESIGN & COLOR
HISTORIC RESTORATION
PERMIT COMPLIANCE
SPACE PLANNING
KITCHEN DESIGN“A KNOWLEDGEABLE, DEDICATED GROUP OF PROFESSIONALS. THEIR “CAN DO” ATTITUDE ALLOWED ALL INVOLVED TO ACHIEVE A QUALITY PRODUCT”.
Marathon GroupSince 1990, the husband and wife design team of Cindy Beckman and Jim Maxwell have created over 60 restaurants of every size in Northern California and as far away as Russia, where they designed the first microbrewery/restaurant in that country. 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 regional Mexican flair of MAYA and the recently opened Sol Y Lago on Lake Tahoe. Small 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.
HANDS ON MANAGEMENT
FINANCIAL OPERATIONS
WINE PROGRAM DESIGN
SECRET SHOPPING
HOTEL & SPA F&B
SERVICE STAFF TRAINING
“PASSION AND COMMITMENT HELPED MAKE HIM ONE OF THE MOST VALUABLE MEMBERS OF OUR MANAGEMENT TEAM.”
PlumpJack GroupAdam has built a national reputation for front of house restaurant management and strategic financial planning for some of the country's premier hospitality organizations. As Director of Restaurant Operations for the PlumpJack Group, he managed budgets and services for multiple units throughout California; advising on F&B for hotels and spas, as well as restaurants and lounges. Working nationally with the China Grill Restaurant Group he has opened several high concept spots; instituting operating procedures that maximize profits and accountability.
In addition to “hands on” management and restaurant opening services, Adam offers training programs that motivate staff and "secret shopping" for locations in need of real world solutions with quantifiable results. A graduate of Cornell's School of Hospitality Management, Adam is also a certified sommelier capable of designing profitable, award winning wine programs.
WEB DESIGN
FLASH ANIMATION
WEB BANNER ADS
SITE MAINTENANCEPouneh 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 Medjool in the Mission 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.
ACCOUNTING & PAYROLL - Restaurant accounting and tax planning is unique. Glenn Greenberg has 20 years of experience and a practice that focuses on small to mid size businesses. With over 75 restaurant clients he has the practical know how to properly advise food service clients on: Taxation, Payroll & Tip Reporting, Leasehold Improvement and Construction Strategies, Entity Formation, Accounting System Design & Implementation, Bookkeeping, Flash Reports, Financial Statements, Cost of Goods Analysis, Cash Flow Management, Local Taxation Issues and Federal and State Employment Tax Credits.
WINE CONSULTING - You need not spend a fortune to obtain the benefits of a top sommelier or well known chef. Full Plate’s connections include sought after wine judges and experts who can help you determine the myriad possibilities to make your wine list stand out as both a marketing tool and a profit center.
GREEN RESTAURANT PRACTICES - Full Plate helps restaurants save money through green, energy efficient, and sustainable business planning. In partnership with Thimmakka (a national leader in green business education and services), we are the premier Northern California restaurant consulting firm able to guide clients through the morass of design, operational, and marketing resources available.
