Restaurant Problems Can Be Fixed
Fried Sage Hospitality partners with restaurants, hotels, and food businesses to develop concepts, sharpen menus, and build the operational culture that turns great food into sustainable revenue.
Founded by chef and entrepreneur Jeff Crump, Fried Sage brings thirty years of kitchen experience, restaurant openings, James Beard accolades, three cookbooks, and a track record of turning culinary vision into real revenue.We work with clients who are passionate about food — and serious about results.
BRAND STRATEGY • MENU DESIGN • TEAM BUILDING • PROFITABILITY • OPERATIONAL SYSTEMS •
Jeff Crump
Some chefs cook. Jeff Crump builds. Over three decades, he has trained under legends, opened 12 restaurants, written cookbooks, mentored chefs across Canada, cooked at the James Beard House, and created businesses from scratch.
Fried Sage Hospitality is the sum of those thirty years of operational excellence.
DIAGNOSIS
Operators who need clarity
You know something isn't working — food cost is off, the kitchen is inconsistent, or tickets are slow. This is a focused, no-fluff assessment of your operation with a clear picture of what's wrong and what to do about it.
• One to two days on-site
• Full kitchen and menu assessment
• Written report with prioritized recommendations
• One follow-up call to walk through findings
THE FIX
Operators ready to work
You have the diagnosis. Now you need someone to actually fix it. Over two to four weeks, we rebuild your menu costing, simplify your offering, write recipe standards, and put tools in place to hold the line.
• Menu costing and margin analysis
• Recipe standardization and documentation
• Menu simplification and reengineering
• Practical systems your team can actually use
SYSTEMS
Full operational engagement
This is a full operational engagement. We build the SOPs, training framework, accountability tools, and check-in cadence that keeps standards consistent across your entire operation — whether you're in one kitchen or five.
• Multi-location SOP development
• Staff training frameworks and onboarding tools
• Accountability and performance check-ins
• Ongoing monthly support
How We Work
Four ways to engage, depending on where you are and what you need.
TASTER
Not sure where to start?
One focused hour together. You walk me through what's going on — the menu, the numbers, the team, and the pressure points. I ask the right questions, listen, and give you an honest read on the real problems.
• 60-minute working call
• Straight talk, no sales pitch
• Written summary of key findings delivered within 48 hours
NO CHARGE. SIN CARGO निःशुल्क. 免費 Libre 무료 ਮੁਫ਼ਤ
بالمجان
Advisory Services
Concept Development
We ground your restaurant concepts in market reality, defining positioning, format, and cuisine to ensure a sustainable opening and long-term viability.
Menu Engineering
Dishes that work as well on the P&L as they do on the plate. We balance culinary ambition with operational reality, identifying your Stars, Dogs, Workhorses, and Puzzles.
Brand Positioning
Articulating what makes you distinctive. We help food businesses find their narrative and communicate it clearly to investors, stakeholders, and the market.
Kitchen Design
A chef’s eye for physical space. We optimize workflow and guest journey through precise design of kitchen lines, service stations, and dining room flow.
Media & Partnerships
Extending your reach through authentic authority. We develop brand partnerships and PR strategies that leverage Jeff's decades of presence in food culture.
Systems Training
The gap between a great concept and a great restaurant is execution. We establish the systems, SOPs, and team culture that turn vision into repeatable performance.
Proven Impact
A legacy of operational excellence across distinguished hospitality brands, delivering measurable growth through culinary intuition and strategic systems.
Started with 1 location, grew into 2 hotels, 9 restaurants, a farm, and a private golf club
Luxury brand work. Doubled year one revenue budget of $1M to $2.5M in a high-volume, high-end concept.
Designed and created with partners, growing from 1 to 4 locations with $5M in annual sales.
Recipe development, media services, and sales strategy for the largest mushroom producer in Canada.
Menu design, hiring, operational excellence, kitchen design, and high-volume banquet systems implementation.
Menu refresh, menu engineering, and system consultation for a multi-unit restaurant group.
Concept development, menu creation, SOPs, strategic brand strategy, and kitchen design.
Refresh Your Business
Ready to elevate your operational standards? Reach out to schedule an advisory session or inquire about our bespoke consulting services.
Direct Inquiry
905-977-0103
Jeff@friedsage.ca