Quality and Integrity
It means the investment of the Best Skill and Effort possible;
It is to produe the Finest and Most Admirable result;
It is Achieving or Reaching for the Highest Standard, as opposed to being satisfied with the sloppy or fraudulent;
It is Honesty of Purpose, as opposed to catering to the cheap or sensational sentiment;
It Does not Compromise with the second rate.
"Quality and integrity is not expensive... It is priceless."
W. D. "Doug" McNeil,
Executive Chef, Four Seasons Hotels; Washington, D. C., 1979
ABOUT JDC & COMPANY:
Joe D. Cochran, Jr., President of JDC & Company, is a certified Executive Chef and Food and Beverage Director. A recognized and honored professional with more than 40 years experience, Joe is an industry specialist offering consulting services for planning new food service operations or overhauling existing ones.
Areas of Food and Beverage Consultation:
EVALUATION OF EXISTING FOOD AND BEVERAGE OPERATION
- Profitability
- Cost Controls
- Operations
- Service
MENU AND CONCEPT DEVELOPMENT
Planning and Development of New Food and Beverage Operations or Overhaul of Existing Operations.
- Conceptual Designs
- Restaurant and Kitchen Designs or Remodeling
- Customer Service and Training
- Overall Budget Development
- Menu Development/ Recipe Writing/Plating Design
- System Development
- Purchasing
- Receiving
- Recipe Costing
- Finance Controls
- Service Expedition
- Beverages
- Knowledge
- Training
- Up-selling techniques
- Controls
- Service Training
- Up-selling Techniques
- Public Relations / Media Relations
- Special Events / Community Service / Promotions
- Sanitation/Stewarding
MARKETING AND MERCHANDISING
OUTSIDE CATERING
COOKING CLASSES AND LECTURES
- HOSPITALITY INDUSTRY PRODUCT PURCHASING
- FOOD & BEVERAGE EXECUTIVE SEARCH