Food Cost Audit
Complete analysis of purchasing, portioning, yield, waste, and variance. Written action plan included.
$750–$1,500
45 Years of Restaurant Excellence. Now Working For You.
Gerald DeBerry brings 45 years of hands-on restaurant ownership, culinary leadership, and food cost mastery to every consulting engagement. Greenville, SC.
What We Offer
A free walkthrough assessment — no obligation. We walk your kitchen, review your numbers, and show you specifically where your margin is slipping and what it would take to fix it.
If it makes sense to work together after that, we'll talk next steps. If not, you walk away with real numbers you didn't have before.
Consulting Services & Investment
Tailored engagements for independent operators, multi-unit groups, and emerging concepts.
Menu Engineering
Menu profitability analysis, item positioning, pricing strategy, and standardized recipe development.
$500–$1,200
Operations Assessment
Full operational review covering kitchen systems, staffing, SOP compliance, and efficiency gaps.
$1,000–$2,500
Concept Development
Turnkey concept strategy from brand identity and menu design to opening systems and vendor setup. Include target market analysis and historical cap.
Custom Quote
Staff Training & Development
Hands-on training for kitchen teams: food safety, portioning, prep standards, and professionalism. Maximize product potential, accountability/consistency training and time max.
$300–$750/day
Monthly Retainer
Ongoing advisory partnership. Weekly check-ins, P&L review, vendor negotiation, accountability coaching, and progression review.
$1,500–$3,000/mo
One-Day Intensive
Deep dive into multiple challenged areas from FOH to BOH complete overhaul analysis, solutions and execute drive. Walk away with a drafted solution and implementation plan of execution.
$750 flat
Credentials & Experience
Education
Culinary School Graduate — formal certification in culinary arts and foodservice management
Experience
45+ Years in restaurant operations, ownership, culinary leadership, and dietary management
Ownership
Multi-unit restaurant ownership — Greenville, SC and greater Atlanta, GA markets
Hotel / Hospitality
Executive Chef — Hilton Properties/Windham Hotel and Resorts
Current Role
Restaurant Consultant / Entrepreneur
Ministry
Bishop — Relatable Truth Ministries; Author, Thank God for My Shoes (Amazon KDP)
Innovation
Founder, Health Nut AI | Co-Developer, F$C Food Cost Controller
Awards & Recognition
- 🏆 Best Chef — Four Consecutive Years (2015, 2016, 2017, 2018)
- 🌍 International Culinary Travel — London, England
- 📰 Featured in regional magazine and newspaper press coverage
Why Gerald DeBerry?
Most consultants bring theory. Gerald brings 45 years of having lived it.
Real Operator Perspective
Not theory — 45 years of lived experience from every station in the house.
Diagnostic Precision
Walk into any kitchen and identify the core problem within hours, not weeks.
Financial Clarity
Translating food cost math into language that motivates action and protects the bottom line.
Culinary Credibility
Kitchen teams respond to someone who can cook alongside them, not just critique from a distance.
Faith & Integrity
Every engagement built on honesty, accountability, and a genuine desire for your success.
Innovation Mindset
Founder of Health Nut AI and F$C Food Cost Controller — forward-thinking systems for traditional challenges.