Explore what we offer
🔹 Basic Consulting Service
“Operational Tune-Up for Kitchens & Cafeterias”
Perfect for restaurants, contract dining, or food service operations looking for expert insights without a long-term commitment.
Includes:
🍽 On-Site or Virtual Operational Assessment
We evaluate your kitchen flow, service model, staffing, and back-of-house processes to identify quick improvements and inefficiencies.
📊 Menu & Cost Review
We’ll assess your current menu structure, pricing, and item performance—spotlighting where you’re making (or losing) money.
💡 Efficiency & Purchasing Audit
An overview of labor deployment, food waste, inventory systems, and vendor spend to reveal immediate cost-saving opportunities.
📝 Custom Action Plan
You’ll receive a clear, no-fluff report with prioritized recommendations you can implement in 30 days or less.
📞 1-Hour Follow-Up Consultation
We check in after your review to ensure you're on the right track—and help fine-tune your next steps.
🔷 Intermediate Consulting Service
“From Insight to Implementation”
For operators ready to move beyond diagnosis and start executing measurable improvements across food, labor, and systems.
Includes:
🔍 Comprehensive Operational Review
In-depth evaluation of both front and back-of-house systems, including workflow, labor deployment, service timing, food quality, and customer experience.
📦 Menu & Product Mix Optimization
Data-driven menu analysis with margin mapping, pricing strategy, portion control review, and product standardization recommendations.
📈 Purchasing & Vendor Strategy Review
Line-item analysis of current purchases, product overlap, and cost-per-serving breakdowns. Identify cost-saving substitutions and supplier consolidation opportunities.
👥 Staffing & Scheduling Consultation
Labor matrix review, staffing level assessment, and proposed shift redesigns to reduce overtime, increase productivity, and align roles with business needs.
🗂 Custom 60-Day Implementation Plan
Actionable, phased strategy to improve performance—organized by department, timeline, and impact level.
👨🍳 Two On-Site or Virtual Working Sessions
We roll up our sleeves with your leadership and key staff to workshop solutions, train on new tools or processes, and build buy-in.
📞 Ongoing Support Access (2 weeks post-plan)
Email or phone support to troubleshoot issues, offer feedback, or adjust plans during early implementation.
🔶 Advanced Consulting Service
“Full-Spectrum Food Service Optimization”
For food service operators ready to revamp, relaunch, or elevate performance across every touchpoint—from procurement to plate.
Includes:
📊 End-to-End Operational & Financial Audit
A holistic review covering kitchen systems, labor efficiency, procurement strategy, vendor contracts, inventory management, training programs, menu profitability, and guest experience.
📦 Menu Engineering & Standardization
Complete menu item mapping, cost analysis, recipe standardization, portion control plans, and price positioning strategy across POS and digital platforms.
🤝 Vendor & Supply Chain Overhaul
Collaborate on vendor negotiations, consolidation strategies, and supply chain alignment to improve quality and reduce cost variability.
🧑🍳 On-Site Staff Training & SOP Development
Create or refine Standard Operating Procedures, cross-train staff, and lead hands-on workshops for line-level and management teams.
🗂 90-Day Transformation Roadmap
Highly detailed execution plan with assigned roles, benchmarks, and timelines across departments. Prioritized to ensure momentum and measure success.
👨💼 Executive-Level Strategy Sessions
Work directly with leadership to align food service with larger organizational goals—cost targets, guest satisfaction, wellness initiatives, or brand standards.
📞 Ongoing Support (30–60 Days Post-Project)
Available for remote troubleshooting, KPI tracking, and implementation support via weekly check-ins or email access.
📋 Food Service Consulting Packages
We offer three levels of service tailored to meet the needs of food service operations at every stage. Whether you're running a single location or managing a multi-unit contract, Johnson Food Service Consulting provides actionable insights, hands-on support, and scalable strategies to help your operation thrive.
🔹 How Pricing Works
Our pricing tiers are designed to match the depth of support, scope of services, and level of customization each client needs:
Basic Tier: A great fit for smaller operators needing expert guidance without an ongoing engagement. It provides targeted assessments and actionable plans with minimal disruption.
Intermediate Tier: Ideal for operations ready to implement change. It offers deeper analysis, hands-on sessions, and a strategic 60-day roadmap to move from diagnosis to execution.
Advanced Tier: Our most comprehensive service for organizations undergoing transformation or scale. This includes in-depth auditing, team training, executive-level planning, and long-term support.
Service Tier
Basic Price Range $1,500-$3,000
Intermediate Price Range $4,500-$8,000
Advanced Price Range $10,000-$20,000+
🔧 Add-On Services (Available with Any Tier):
Recipe Costing & Standardization: $300–$2,500
Staff Training Sessions (In-Person or Virtual): $300–$500/session
Custom Dashboards or Reports: Priced per project
Software Implementation Support: $1,000–$3,000+
Proctor for Servsafe Food Safety Manager Exam: $175-$1200 (Tier purchase not required)
About Brian Johnson
Founder | Food Service Consultant | Knife-Wielding Problem Solver
I started Johnson Food Service Consulting to do one thing: help operators stop putting out the same fires every day. Whether you’re battling bloated food costs, clunky labor models, or menus that read like novels and sell like pamphlets—I’ve been there. I’ll bring structure, strategy, and maybe a laugh or two while we figure it out.
I’ve worked with restaurants, K-12 schools, corporate dining programs, and national contract food service companies. I know what it’s like to juggle food quality, guest experience, staffing shortages, and surprise health inspections—all before lunch rush. My goal is to bring calm to the chaos, and systems that stick long after I’m gone.
I’m also passionate about food justice and policy. I’ve spent time in Washington, D.C. lobbying for change as part of Tom Colicchio’s Plate of the Union campaign—because fixing what’s broken in our kitchens sometimes means speaking up beyond them.
No fluff. No silver bullets. Just real talk, practical fixes, and a plan that actually works for your kitchen—not someone else’s.
And yes, I still flinch a little when I see a club sandwich ticket come in. Some scars never fade.