The Italian Experience

Chef Richard flies to New York. Three days in your kitchen, working alongside your team. This isn't a consultation. It's a transformation.

Day 1 — Discovery & Strategy

—  Chef Richard observes your kitchen flow, service style, menu, and team dynamics

—  Full menu audit — every dish reviewed, every price point analyzed

—  Identify your 3 biggest untapped revenue opportunities

—  Strategy session with you and your head chef — vision, goals, complete truffle program

—  Evening service observation — Chef Richard watches dinner service and takes detailed notes

Day 2 — Building the Program

—  Morning kitchen session — develop and test 6 new signature truffle dishes with your brigade

—  Every dish built around your existing skills and local clientele — nothing generic

—  Live staff training — Chef Richard personally trains your entire front of house team

—  Menu rewrite — complete redesign with new descriptions, pricing, and seasonal structure

—  Set up your direct weekly ordering system and establish your personal account

—  Truffle supplement strategy — increase average check by $25–$45 per cover

Day 3 — Launch & Systems

—  Final refinement of all 6 signature dishes with your brigade

—  Chef Richard writes your truffle training manual, menu language guide, and guest protocol

—  Tableside service training — shaving, presentation, and memorable moments

—  Social media content shoot — photographs and films your new dishes for launch

—  Owner/manager ROI presentation — 12-month revenue projections and program handover

—  Farewell dinner — Chef Richard joins your team for service, coaching in real time

What you walk away with

✓  6 complete signature recipes

✓  Full menu rebuild & rewrite

✓  Complete staff training manual

✓  Guest experience protocol

✓  Tableside service guide

✓  12-month sourcing calendar

✓  Personal account with The Italian Truffle

✓  ROI projection model

✓  Social media content from the shoot

✓  Chef Richard's personal contact for ongoing support

Investment: $4.500  ·  All of Chef Richard's travel expenses included  ·  Limited to 12 restaurants per year