Schofield Restaurant Group (SRG) is a culinary consulting firm specializing in bespoke solutions for all segments of the restaurant industry. From startups to tune-ups, SRG can help any operator maximize profits by reducing waste, managing risk, generating traffic, controlling costs, streamlining systems and improving labor efficiency. Unlike many culinary consultants, SRG offers completely customized action plans to assist operators in exceeding their goals.
Headed by owner and nationally-known restaurant consultant Chef Jason Schofield, SRG provides clients access to a national network of culinary professionals in diverse fields, from kitchen designers and architects to FOH managers, beverage pros and battle-hardened line cooks. Chef Schofield and his team are experts in menu planning, liquor controls, costing, purchasing, operations tuning, training program development, sustainable innovation, site layout and floor plans, forecasting, labor strategies and all aspects of restaurant marketing. From fine dining to food truck business plans to large-scale food service operations, the SRG team has the experience, connections, knowledge-base and industry savvy required to assist clients in streamlining a concept or bringing a new business idea to life.
As every food service operator is painfully aware, finding the right talent to run a restaurant business – or even to staff a single catering gig – is one of the most challenging and time-intensive aspects of the industry. In response to this ongoing demand, SRG offers a placement service for its extensive roster of tested veterans of the restaurant industry: seasoned hospitality professionals who are highly qualified, pre-screened and prepared to travel at a moment’s notice. Whether filling a temporary role at a fine dining establishment or heading up a private client event, SRG-placed professionals are the ideal staffing solution for the restaurant and catering industries.
Recent SRG clients have included Laura Piensero’s Gigi Catering, Pig Floyd’s Urban Barbakoa, Love’s Artifacts Bar and Grill, White Wolf Café andWolfie’s PizzaMia. However, SRG not only assists other operators with restaurant business ideas and concepts; the Group also plans, funds and implements its own ventures. Chef Schofield and company are in the process of opening two new concept eateries in early 2015 – Maddey’s Craft and Cru and Fire and Flour – with a third in the planning stages. Whether you intend to start a new restaurant business, are looking to revitalize an existing business plan or need temporary staff during Restaurant Week, Chef Schofield and the SRG team are ready to bring the heat on your behalf.
