RESTAURANT CONSULTING

Chef Marcel Vigneron offers strategic and targeted hospitality services tailored to your exact needs. His vast experience makes him a remarkable candidate for a myriad of different projects including everything from recipe research and development, to the design and execution of fully operational custom curated hospitality programs. Contact Marcel today to discuss concept development, business planning, and recipe development, in order to maximize your business’ needs. Marcel has opened over 25 new restaurants and has done menu and recipe developments for corporations like Dannon, Hersheys, Stonefire, to name a few and has opened a myriad of restaurants and F&B operations across the country.

Services

Leading the design, development, and execution of fully operational hospitality programs that specialize in full-service scratch cooking food and beverage operations

Tasks including but are not limited to: Competitive analysis, identifying cuisine influences, structuring of menus, create/review pro formas, meet with management to gain insight on operations nuances, review and update vendors procurement and pricing, create sample menu items, submit branding, menu testing, equipment upgrades.

  • MENU CREATION & DEVELOPMENT

    Develop menus and recipes to insure freshness and quality of dishes, competitive pricing, food costing, coordinating cooks' tasks and schedules, hiring and training kitchen staff, working in cohesion with current food and beverage operational needs

  • TASTINGS

    Marcel will prepare a tasting menu for presentation executive members.

    Edit food corrections, test menu off site, branding outline submitted, plateware ordered.

  • STAFFING

    Evaluate current staff and hire new staff, staff on boarding, and training.

  • PUBLICITY

    Marketing, advertising, social media.

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Projects

  • MCKINSEY

    Dannon, Hersheys recipe research and development

  • THE GAP

    Marcel designed, staffed and managed a fully operational and profitable food truck for the launch of the Gaps 1969 brand.

  • THE ASTER

    Michelin rated Hotel and membership club with a rooftop restaurant, The Lemon Grove: Delivered fully operational F&B programs for multiple f&B outlets including events and catering.

  • THE LOS ANGELES ATHLETIC CLUB:

    Made f&B programs profitable, revamped all menus including events and catering as well as opened up a new restaurant called Famous Players

  • OLLO RESTAURANT

    Menu development, staffing, training, marketing

    Bui Sushi: menu development, staffing, training, marketing

  • THE CHATEAU  MARMONT

    Menu development, staffing, training

  • SUMMIT

    Developed F&B program as well as hosted several large scale events before and after acquisition of powder mountain ski resort

  • OAKLEY

    Designed food for events themed by custom eyewear

  • GLOBAL DINING

    Did a series of popups in LA for the restaurant group and then went to Tokyo to do another series of popups as well as trained  the Japanese chefs on molecular gastronomy techniques

  • THE BEVERLY HILTON

    Opened a new restaurant and bar program

  • SLS HOTEL

    Opened the flagship restaurant, hotel, as well as events and catering

  • ADIDAS

    Participated in lifestyle campaign for launch of freehiker shoe

  • UNIQLO

    Series of sustainability demos in stores

  • ROBERTO COIN

    Designed food to match/coincide with jewelry