"Hospitality Concepts is a One-Stop Shop! Hospitality Concepts helped us navigate the rough waters of converting a residential four level Brownstone into a Restaurant & Café, complete with a fully functional commercial kitchen. Once we made the brilliant decision to hire Hospitality Concepts, we were able to put our minds at ease. We actually learned how much we didn’t know about the start-up and operation of a Restaurant. The working knowledge and execution of internal controls that Hospitality Concepts brought to the table from conceptual development, menu engineering, equipment selection to the hiring and training of the entire kitchen and dining room staff was outstanding. "

Dr. Michael Jones - Sugar Hill Bistro, NYC

 

"Hospitality Concepts’ in depth business plan outline & financial forecasts taught us a great deal about opening our foodservice operation. The clarity of the financial projections identifying each revenue stream and expenses was very instrumental in lining up expansion financing and funding for the growth of both our retail division and wholesale division. This consulting firm clearly belongs on the Asset side of my Balance sheet!"

James Turner, Pres /CEO - JT’s Louisiana Style BBQ, Tacoma Washington

 

"Hospitality Concepts professionally and efficiently executed every phase of opening our 10,000 sq ft Restaurant. Their 24 years of foodservice experience was paramount in the Design & layout of our bar/lounge, preparation kitchen, and production kitchen. In addition Hospitality Concepts identified and fulfilled all requirements for bar equipment, kitchen equipment, small-ware, china, glass-ware, flat-ware, Point of Sales System, employee uniform, personnel hiring & training etc! Hospitality Concepts developed our system of internal controls for purchasing, receiving, storage, issuing, preparation, and the production of all food and beverages. Having been in the restaurant business for years myself I understand exactly what an asset hiring Hospitality Concepts turned out to be. They helped me realize my dream of operating an upscale Dining establishment!"

Betty Park, Pres /CEO - Pier 2110, NYC

 

"We have worked with Hospitality Concepts on several of their major restaurant design & layout projects. The level of professionalism, experience, and expertise has always been consistent; it makes our job easier to deal with people who speak the same business language that we do. Hospitality Concepts speaks that language!! They know equipment, inventory, costs etc. We are a foodservice equipment distributor with over 60 Million dollars of in sales, we ship all over the country and we have 10 trucks delivering product from our 130,000 Sq ft. warehouse. We value our working relationship with Hospitality Concepts and look forward to many more years of doing business together."

Marc Fuchs, Exec Vice Pres - M Tucker, Patterson NJ

 

"We knew enough to know that we didn’t know! So we asked around and found out about Hospitality Concepts. They truly are a One-Stop Shop. Hospitality Concepts professionally and efficiently executed every phase of opening our dream restaurant. They were able to listen to our ideas and add the know-how. Twenty-Four years of foodservice experience provided a solid foundation for the experience they showcased on the Design & layout of our bar/lounge, preparation kitchen, and production kitchen. In addition Hospitality Concepts identified all requirements for bar equipment, kitchen equipment, small-wares, china, glassware, flatware, Point of Sales System right down to employee uniforms! In addition Hospitality Concepts developed our system of internal controls, i.e. purchasing, receiving, storage, issuing, preparation, and the production of all food and beverages. "

Kevin Lassiter & Darnell Henry - Blue Mirror Restaurant, Newark NJ