Consulting services

From menu and recipe development, to financial analysis and business strategy, Tim Slavin consults across the full spectrum of food and beverage operations.

Recipe Development

Want to riff and refine an existing recipe? Ready to develop something brand new? I love handling both, and can train your kitchen staff to do the same through procedural instruction, up-skilling, and standardization - all in the name of consistent execution.   

Menu Development

I create menus that highlight local flavor and feature the very best a restaurant has to offer. Collaboration with owners and culinary teams is essential to designing a menu that speaks to your market and captures the philosophy of your business. Let’s brainstorm! 

Pricing Strategy

Pricing is an art and a science. I offer menu mix and cost of goods analysis to identify high-value items and pricing opportunities to maximize restaurant profitability.

Building Team Culture

When it comes to fostering culture, it’s important to understand it before trying to evolve it. I help build effective teams by partnering with leadership and staff to identify what’s working well, what we’re most proud of, and where our biggest areas of opportunity exist.

Once we’ve got a good sense of where we’re headed, we can work to shape the organization’s mission, vision, and values to match those ambitions. Employee and guest retention starts with employee well-being, so I work to foster cultures of excellence where all team members feel fully welcomed, treated with respect, and supported to do their best work.

Concept Strategy and Development 

I specialize in concept development, from R&D, new concept ideation and creation, to modifying existing establishments. My priority is on developing out of the box, market-first ideas that offer opportunities for healthy, sustainable growth, and facilitate future business growth and development.

Team Consulting, Training, and Development

My time at Oklahoma State University’s Hotel and Restaurant Administration program gave me foundational training in the principles of restaurant management, organizational leadership, people management, and operational development. I’ve overseen operations ranging from 2 to 200+ employees, and brought the same level of professionalism, efficiency, and empathy, and hospitality to each. One of my deepest passions is shaping and sharing a management style that sets a business up for sustainable success.