The best result demands a collaborative process between designers and food production experts. Experience working together builds these most effective and capable Teams. BWSC's 20-year relationship with the Orlando Espinosa (OEA)and Associates design team provides one contact, world class results resulting in developing some of most successful designs and operations around the world.
Day to Day operations- our team thoroughly understands food preparation, service and sanitations impact on the middle of the financial statement. We provide support through operational assessments, labor and cost of goods analysis, staff proficiency evaluations, recruiting and training support and process improvement mapping.
Beyond providing operational support, BradleyWorks Sustainable Culinary is adept at integrating documentably sustainable solutions into foodservice operations of any scale.
Developing Production Flows- With dozens of foodservice operation openings planned and successfully launched, our team thoroughly understands what it takes to develop and launch efficient food operations. Our expertise in high quality volume food service, cook/chill, sous vide, menu and recipe development, from ordering, receiving, storage, preparation, service and clean-up and sanitation, we provide support through all stages in creating effective operations.
Already open, and looking for improved results? We provide operational assessments, labor cost (including Organized Labor) and cost of goods analysis, staff proficiency evaluations, recruiting and training support and process improvement mapping.
With years of experience with RFPs and Contracts, BWSC provides experience in reviewing, developing and modifying RFPs and contracts to maximize alignment of 3rd Party contractors to Client goals, financial requirements and sustainability objectives.
“I have had the pleasure of knowing and working with Doug for the past 15+ years.He is a consummate professional who performs well as a leader and mentor to those working with him on assignments. His breadth and depth of culinary and managerial skills are impressive and are major contributor to the success of projects he is part of.”
—-Orlando Espinossa III,
Owner and Principal Orlando Espinosa and Associates LLC.
With years of International and US experience, Our Culinary and Service operations can bring unique focus to the middle of the P&L, while driving top line profitability, maximizing bottom line profit. A recent example is leading the foodservice team at the largest Convention Center in the Americas to exceed expected bottom line contribution by $4,000,000 across the time of the contract.
BradleyWorks Sustainability Culinary can review the cooking and service teams process and not only provide insights to improve customer satisfaction and cost containment as well as incorporating incremental sustainability improvements.
Food preparation, no matter the size of the operation, doesn’t mean there has to be a shift to relying on convenience products. Scratch cooking, with the advantage of unique flavors, focused on local ingredients, traditions and cooking styles can be had, it all starts with a command of the process and knowledge of what's possible.
Focus on Local, Regeneratively Grown or Raised Items, what farm or ranch are they are from, unique features, and benefits can all be captured through a well written menu.
The science and data analysis- Beyond the creativity, a menu needs to drive profitability. Each menu item change needs to be supported by careful review and planning for impact.
As tools to communicate to customers what’s available, gauges for variety offered, production planning, a food operation starts with a well-designed menu. Whether for fueling World Class Athlete’s performance, customers out for a great evening, patients’ recovery needs or an exclusive meal for a companies C-suite, BWSC knows the art and science of designing menus
More than 100 LinkedIn Endorsements for Menu Development Expertise
Operational Command and Project Expertise- The BradleyWorks Sustainable Culinary Team brings decades of trusted experience in managing Culinary projects, including five Summer Olympic Games managed from design through closing.
Doug has the unique ability to develop complex food production flows and processes in fluid multicultural environments. He further understands the relationships between those operational production needs, supply chain and logistics needs, as well as the automated production systems needed to successfully manage large scale operations.
—-Tood Seligman, Senior Project Manager
“Doug’s commitment to excellence, innovations and organizational skills are extremely impressive.Whether planning for mega events such as the Olympics, setting up Culinary Training Programs for the entire Line of Business or building culinary teams, Doug is always up for the challenge at hand.”
—–Leslie DeVries, Vice President ARAMARK
Special Events- BradleyWorks Sustainable Culinary provides expert Special Food Event support from planning, through service. Past experiences have included directing production for events for more than 18 thousand attendees, with 3 meals apiece, for 5 days.
“His consistent focus on quality and great service has resulted in Savor Chicago receiving the highest customer satisfaction survey scores ever at McCormick Place…Working with his team, he has taken the lead in developing the new P.U.R.E. restaurant concept which allows for greater quality, variety and flexibility in the concessions environment. Doug is current working with his clients to build a new kitchen at McCormick Place which will introduce both cook-chill and sous vide production to the largest convention center in the U.S.”
—-Jack O’Brien, Senior Vice President of Food&Beverage
“I have witnessed his ability to successfully manage the Culinary Operations of the world’s largest and most complicated catering events. He is an expert in managing multiple work streams while remaining unflappable in extremely fast-paced and stressful situations.”
—-Todd Seligman, Senior Project Manager