Raideesha Francis is a culinary management professional with more than a decade of experience including being

a culinary college professor, corporate trainer in the foodservice and hospitality industries and foodservice

operations in marketing and sales.

Ms. Francis graduated with a Bachelor’s Degree in Culinary Management with Honors. Professional experiences

includes her and her company being hired to train four and five star hotels and restaurants, training upper

management only of a national franchise and other major international projects that are being negotiated.

Considered to be a top-notch instructor in the food industry due to the high percentage of participants passing

certification courses taught by her because of her ability to explain hard to understand terms in concepts in an

easy to understand what that can be practically applied.

Management

Bachelors of Science in Culinary Management with Honors

Top-notch corporate trainer

Former Professor at Le Cordon Bleu College of Culinary Arts

Certified Instructor

Registered examination proctor

Author

Speaker

Entrepreneur

Philanthropist

Credentials/Qualifications

We are eager to forge relationships with people and or business entities that is in the foundational

phase of creating their company and brand. To help the client to clarify their vision, goals and define

their guiding principles and mission. A client that is willing to be part of the solution to do their part

and work together respectfully in a spirit of harmony to get things done. Provides all information

requested (preferably at once versus in pieces) in a timely manner to allow immediate facilitation of

project.

Collaborative Partner

Benefits of Working With Us

Unique solutions created for the client

Speed because the consultant is focusing on the client’s needs as a priority

Exposure to expertise

Brainstorming Sessions

Unbiased feedback

Programs suited to your individual needs.

- Hourly rates

Hourly rate packages 10 hours preferred rate to be used within 90 days

Online or in-person

can be broken into ½ hour increments

Daily rate (6 hours)

Full Day Consulting Package (8 hours)

Week Consulting Package (5 days/6-8 hours daily)

Fees by project

% based on performance (not yet available)

How We Work

Creating a cohesive brand

Menu development/creation

Streams of income

Social media campaign ideas

Customer loyalty ideas/referral rewards unique to your company and clientele

Create a company culture

Uniform design ideas

Themes

Style/format (buffet, family style, pop-up, fast casual, café/bistro, casual, fine dining, franchise, food truck,

catering (vs. restaurant catering),ethnic cuisine; mixed concept like a fusion of other concepts) I won’t tell you

what will work from what won’t work because I cannot predict success only give recommendations and success.

Guide you through the process, as much as I am able to

Instruct/Teach and proctor for an additional fee food safety and alcohol certification class and exam for

management and staff.

Masterminds/Executive Roundtables

Brand Management

Distinctive Concept

Greater Clarity

Plan of Action

Unique Perspective

RAIDEESHA FRANCIS

Undertaking a new development/design project

Identified a need:

1. To evaluate existing facilities

2. For a master planning exercise

3. To improve the operations performance; not sure how to achieve desired results

Ownership/Management:

1. does not possess the knowledge and/or skills to solve the identified problem

2. possess the knowledge and/or skills but prefers to delegate this responsibility to someone else

3. desires an independent decision before proceeding with their decision and/or to provide additional alternatives

to their suggestions

4. Have put forth effort without accomplishing their desired results

Tips to help you determine if you should hire a consultant

A Great Recipe