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Tobie Nidetz Consulting
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Every Restaurant Must Have It's Muse
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Tobie Nidetz is a 30-year veteran of the hospitality industry. He began his career in Chicago as part of a restaurant and tavern family. He served an apprenticeship in classical French cuisine with Chef John Snowden. After working in several small bistros he joined the fledgling Lettuce Entertain You Enterprises where he helped mold the unique culinary styles evident in the organization today. In 1979 he began food service and hospitality consulting to both small independents and major corporations. He just recently left the position of Executive Chef at The Saint Paul Hotel to return to consulting and complete a cookbook.
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I can fill the need your organization may have in a very cost effective way. Whether you need full concept development and installation or just a minor adjustment to your current menu, I can help. My expertise in American Regonal cooking, Italian Cuisine or classic French will add great dimensions to your project. I also have a strong background in cost controls and most current IT software.
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Foodservice and Hospitalty Consulting
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Why Do I Need A Consultant?
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Most significant reasons:- Local talent not available
- Local talent not expertise enough
- Would like to elevate the abilities of current staff
- Need outside opinions to the organization
- Would like a full time person of ability;but can't afford it
- I have too many projects not being completed, or even started
- My competition is getting stronger
- I would like to have some "experience" to rely on
- I need to put the spunk back in my business
E-Mail me today at [email protected] to recieve a resume, a client list, latest reviews or anything else you need to know about me to help you make your decision.
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