CONSULTING THE CULINARY ADVANTAGE. Your Success is Our Business

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1 CONSULTING THE CULINARY ADVANTAGE Your Success is Our Business

2 At a Glance With today s industry challenges come opportunities. Let CIA Consulting help you capitalize on these opportunities to achieve sustained growth and profitability. Industry Trends Affecting Your Business Rising expectations of food by increasingly sophisticated consumers Growing customer demand for authenticity, flavor variety, and convenience Consumers desire to be connected with their food and dining experiences Increased availability and diversity of food products Fierce competition, increased price pressures, and thinning margins CIA Consulting can help you respond by: Developing innovative commercial products that meet customer expectations Strengthening or extending your brand Getting new products and solutions to market faster Building a culinary culture and knowledge base in your organization Saving you time and money by developing the right solution Why Partner with CIA Consulting? You ll instantly have some of the best palates for hire on your team. CIA Consulting s culinary and business credentials are impeccable and our passion for food and cooking is unmatched. Our expert consulting team, including Certified Master Chefs and members of the world-famous CIA faculty, is at your service, bringing an unbeatable combination of creativity, technical expertise, and visionary thinking to every project. CIA Consulting also leverages its strategic partnerships with experts such as The National Food Lab to deliver turnkey solutions. The NFL s strengths in product commercialization, safety, and manufacturing are the perfect complement to CIA Consulting s knowledge of culinary arts, menu R&D, and flavor development. And not only will the culinary world s top talent be working for you, they ll be doing it using the exceptional resources and facilities of The Culinary Institute of America s Hyde Park, NY; St. Helena, CA; and San Antonio, TX campuses. Learn more about CIA Consulting s core team at ciaconsulting@culinary.edu 3

3 Ingredient substitution applications Product Innovation Bringing ideas to market: We ll work with you to develop a new product or energize an existing one. Menu and product R&D Innovation is the engine that drives growth. Let CIA Consulting help you innovate in ways that support your strategic plan. We ll identify opportunities to create new products and menu items as well as optimize your current offerings. How does our innovation process work? CIA Consulting and key members of your culinary, R&D, marketing, operations, and executive teams embark on a three- to fourday collaborative work session. We typically start with ideation and conclude with your walking away with a viable protocept and an ingredient punch list. Learn more about our culinary-driven concept development process at com/consulting. How can you remove trans fats from your product and still make it taste as delicious as the original? Is there a less-expensive ingredient you can substitute without any loss of perceived quality? We ll identify the precise ingredient substitutions and ratio adjustments you need to achieve the desired results for your products and your profits. Brand and line re-energization Could one of your brands or product lines use some new energy? Our consultants can help you increase your product s value by developing new applications for its use. We can also develop recipes, craft culinary tips, and assist in creating other fresh content that will resonate with your target demographic and drive sales. Sensory evaluation If you have a product that s losing coveted supermarket shelf space or underperforming on your menu, it s time to bring in the experts. Send CIA Consulting your product or a new one you have under development and we ll evaluate its visual appearance, flavor, mouthfeel, and other sensory characteristics. We ll then recommend changes that will increase your product s appeal to customers. Product competitive analysis Find out how your food product or equipment stacks up. Our chef-consultants will evaluate your product against the competition as well as the CIA gold standard. If yours comes out on top, you ll have the makings of an In an independent study conducted by the CIA marketing claim. And if your product is ranked lower, we ll suggest improvements. Either way, you come out ahead. 4 ciaconsulting@culinary.edu 5

4 Menu strategy Strategy and Design Moving your business forward: Our insightful assessments and tactical solutions yield measurable results. Your menu is your map of the world the overall vision that drives everything that happens in your restaurant. Talk with us about your current menu and your business objectives. We ll work with you to develop a menu concept, right down to the ideal mix of appetizers, entrées, and desserts, and the recipes you need to prepare them all. Your menu strategy will also include a plan for the décor and service staff necessary to support your concept and keep your customers coming back for more. Operations assessment Open up your operations to our team, and get a thorough, impartial assessment that will help you improve efficiency and drive down costs. We ll start by requesting data in advance of an on-site evaluation. Then our consultants will perform a walkthrough of your operations, looking at everything from how you do your purchasing to how you schedule your staff, and every detail in between. Facility conceptual design Are you getting the most from your company s physical assets? Have our consultants evaluate your current kitchen or production facility to find out. We ll create a 2-D drawing of a high-performance layout that s designed for optimal workflow, concept expression, and the most efficient and safety-conscious use of equipment. You ll see measurable results in cost control, productivity, and profitability. Front-of-the-house evaluation There s a science to service, and we can help you maximize the effectiveness of your front-of-the-house operations. Decisions that are seemingly as simple as where you position the plates and napkins in a buffet line can have a significant impact on its efficacy and profitability. We ll take a look at your service challenges and work within the physical constraints of your facility to develop a custom strategy. 6 ciaconsulting@culinary.edu 7

5 Culinary Training Industry Services Building a foundation of knowledge: Helping you invest in your most valuable assets is the CIA s specialty. Meeting your organization s needs: Let us help you increase the impact of your next custom project or event. Culinary culture development You re in the food business but does your organization have a culinary culture? We can help you institute the pride, professionalism, and passion for food your culinary team needs for top performance and customer satisfaction. Our consultants will provide a custom program that will shed new light on what it means to be a chef today. Certified culinary sales professional program Sales is all about relationships. So it makes perfect sense that your culinary salespeople need to be able to speak the same language as the chefs they interact with. The CCSP program will give them a hands-on understanding of the challenges of the professional kitchen and give your company a reputation for delivering expert solutions. Lectures and demos Create a memorable team-building event or give a reward or incentive to your top performers. CIA Consulting can provide a custom program on anything from flavor dynamics to food and wine pairing. These fun, interactive sessions can be held at the CIA or at your location. Photo shoots Do you have a special company project or new promotional materials that would benefit from professionally styled and photographed food? Whether you need photos for your e-newsletter or a new cookbook, you can tap into CIA Consulting s culinary expertise and the talents of the college s full-service photography staff. Flavor discovery sessions Developing your flavor IQ is crucial to understanding how to make your products more appealing. Through interactive tastings and hands-on cooking exercises, our seminars introduce you to the many factors that affect flavor, as well as key flavor principles such as balance and layering. Culinary enrichment and innovation program Developed by the CIA and Hormel Foods Corporation, the CEIP provides experienced chefs with valuable insights on creativity, innovation, leadership, and management. Composed of four, three-day intensive sessions held over the course of 18 months, this exclusive program is ideal for busy professionals. Learn more at Corporate retreats Look no further than the CIA for your next staff retreat. Our scenic Hudson Valley location has the feel of a peaceful getaway, while the energy of our campus community is sure to inspire. The CIA Consulting support staff will host your event in our 150-seat demonstration theater and take care of all the details of your day away. 8 ciaconsulting@culinary.edu 9

6 How We Work With You Our working relationships with clients are as different as the clients themselves. In general, however, there are some things that all CIA Consulting partnerships have in common: We get to know your company. No one knows your business and your customers better than you do. We want to hear all about your mission, values, ideas, and objectives so we can work together to develop the perfect custom solutions. You get a dedicated CIA consultant. Right from the start, we ll assign a member of our core team of chef-consultants, who ll be with you for the life of your project. We work with you where it makes the most sense. Depending on your needs, we ll convene at the CIA main campus in Hyde Park, NY; the CIA at Greystone in St. Helena, CA; the CIA San Antonio in Texas; your location; or elsewhere. Who We Work With Our long list of satisfied clients includes companies large and small, in foodservice and hospitality and beyond. CIA Consulting is proud to partner with established industry leaders and up-and-coming ventures alike, in industries as varied as: Beverage Club Distribution Education Food Manufacturing Foodservice Management And we re happy to keep our relationship with you completely confidential or, if you prefer, share news of our partnership and your success with others. See a listing of some of our valued partners at clients.html. Hotel and Cruise In-Flight Catering Military Non-Foodservice Restaurant You tell us what you want and what you don t. Every client is different, so we tailor our process to your needs and only provide the services you require ciaconsulting@culinary.edu 11

7 Partner with Us CONSULTING THE CULINARY ADVANTAGE Ted Russin, MSc, Director David Kamen, PC III, CHE, Project Manager The Culinary Institute of America 1946 Campus Drive Hyde Park, NY The Culinary Institute of America at Greystone 2555 Main Street St. Helena, CA The Culinary Institute of America San Antonio 312 Pearl Parkway, Building 2, Suite 2102 San Antonio, TX The Culinary Institute of America. Photography: Keith Ferris, Ben Fink, Anne Rettig, Nicola Shayer, and Lorna Smith. The CIA at Greystone and the CIA San Antonio are branches of the CIA, Hyde Park, NY.

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