Food Startup Help has a track record of successfully helping clients in a range of stages in the food industry, and in various geographic markets. We customize a proposal for how our team members can help you with your specific challenges, and then we work with you to complete each phase of your project and set you on the path to success.
When I started my savory pie company I contacted Food Startup Help when I needed a dough that performed far above my competition. Jeff Yoskowitz came to my facility, went over my product, equipment and facility completely, and formulated a dough that did everything I needed it to. He also assisted us in troubleshooting any issues we had when moving our production to larger facilities with larger equipment. As a result of his formula we are now blowing away the competition!
-The Savory Pie Guy
I would like to to communicate my highest regards for the work of Chef Kathryn Gordon. My company engaged Chef Gordon to execute a multi-phased consulting project with the goal of improving the overall operations at our wholesale baking facility. Over the course of several months and numerous visits, Chef Gordon assessed the efficiency, sanitation, costs and workflow of our baking operation. She was diligent in identifying areas for improvement and persistent in implementing solutions. Consequently, our production has seen dramatic changes for the better. I highly recommend Chef Gordon to help your operations too.
-Ian Goldberg, Samian Sales LLC
When we started our concept, a line of non-fat biscotti, we were running two full shifts 5 days a week and we were still unable to keep up with our orders. Jeff Yoskowitz came in, revamped our entire production and enabled us to do all of our production in just one shift. Hiring Jeff was the best investment I ever made in my business.
-Matt Leibowitz, CEO, Gourmet Lite Bake Shop
Chef Kathryn helped me to determine my food, labor and overhead costs prior to the launch of my business. She also helped me fine tune my production procedures when we moved into a new kitchen just before my opening. After knowing my food costs, I was able to set my prices for home delivery of macarons within Manhattan, set-up my messenger structure -- and start selling! So far everything has been fantastic, and I would highly recommend working with Food Start Up Help to help you fully understand your cost structure.
-Dana Loia, Owner, Dana's Bakery
Alan Someck has made a significant impact in better organizing my business and helping me focus my abilities to make Fronzoni International much more successful. Within 2 months of working with him, we reached our highest monthly sales total since starting the business. Alan is very easy to work with and combines his coaching skills with a great knowledge of what makes people operate at their best. He has helped me learn to clearly plan my most important strategies to support me reaching my goals. I highly recommend Alan for anyone looking to grow their business and their strengths.
-Emanuel Klein, President, Fronzoni International
Chef Kathryn assisted me when I initially moved into my wholesale production facility for Chocolat Moderne. It was a busy period -- we were launching Chocolat Moderne to the public at the 2003 NY Chocolate Show and at the same time we were moving into our commercial kitchen space! It was quite an undertaking for me as an ex-banker turned chocolatier, and Chef Kathryn helped to organize the production/storage/packing space layout, assist with initial staffing, review production efficiency procedures and identify additional equipment requirements. Eight years on, we've grown into additional space and wholesale sales are booming through numerous distributors across the country.
-Joan Coukos, Chocolatier & President at Chocolat Moderne