DCarsonCPA Integrated Lines for Chefs, Restaurant and Hospitality

DCarsonCPA Integrated Lines for Chefs, Restaurant and Hospitality:

DCarsonCPA Plate and Palate lines in Roll Out (Plate and Palate to La Mesa / The Table)

• Chefs - The Art, Science and  Magic of Plate and Palate
• Cooking Skills the Foundation of Magic and Art in the Kitchen
• Meats
• Vegetables
• Cheeses
• Fish
• Pastries
• Soups
• Deserts
• Wines
• Restaurant - The Experience, The Location, Foot Traffic, Markets and Groups
• Restaurant Size and Scalability, Small, Medium and Massive per scale lines - how they get it done and manage over the long run with quality (as a line of committed research) 
• Events and Catering
• Mobile Strategies - the Food Mobile movement
• Front of the House
• Systems and Project Management / Order and Payment Systems Micros POS , NCR ALOHA et al
• Back of the House
• The Big Chef
• Sous Chefs
• Line Chefs
• Prep Chefs
• The Porter - A Back of the House 
• Office Lines - Profit< Loss Payroll, Equipment, Financing and more.
• Regionality - The Domestic and Global Palate with preference to US, UK. Mexican, Canadian, Latin American, Carribean, French, Spanish, Portugal, Greek, German, South Korean, Japan, Poland, Italy and other lines from Farm to Table
• Hospitality
• Agriculture (Land, Soil, Crops, Land, Farming,  Farm to Table, Transport, Containers, Marine, Inland Marine, Markets, Wholesale, Retail, Commodities)
• Aquaculture (including Sustainable Aquaculture) 
• Vinters / Vineryards and Varietals
• Sommerliers
• Distilleries
• Breweries
• Promo Cycles - Social Media, Public Relations, Outreach
• Photography, Videos, Sound lines and the Written and Spoken Words of the Dining and Culinary Experience. 

DCarsonCPA Chefs and Restaurant and Hospitality lines thinking across Domestic and Global lines to help on Entity Success Lines. Learn more at http://www.dcarsoncpa.com/strategic/restaurants