Chef-led Food Service Consulting
Hamilton, Ontario. World-wide service. We help restaurant operators and food companies fix what decides whether they make money: food cost, kitchen systems, standards and execution. Jeff Crump helped grow Pearle Hospitality from one restaurant to 11, plus two hotels, a golf course and a farm. He was Executive Chef at Epoch & Lano at The Ritz-Carlton Toronto, founded Earth to Table Bread Bar, and cooked at Chez Panisse and The Fat Duck.
Pick your Path
Whether you manage a single restaurant or a global supply chain, we provide the operational expertise to drive sustainable growth.
Restaurants: Systems that Hold Up on a Busy Night
We get inside your kitchen to fix food costs, stabilize quality and standardize recipes. This path is for owners who need real systems to protect their margins and their sanity.
Accurate menu costing
Recipe standardization
Kitchen performance systems
Menu engineering
Concept refresh
Food Companies: A Chef's Voice at the Table
Operators trust chefs, not marketers. Fried Sage brings decades of real kitchen credibility to food manufacturers, ingredient suppliers, CPG brands and foodservice companies that need a chef’s perspective, a chef’s voice and a seat at the operator’s table.
Brand positioning for foodservice
Culinary product development
Recipe development
Media and industry partnerships
Foodservice sales support
Chef brand ambassador
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.
Advisory Services
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, 11 restaurants, a farm, and a private golf club.
Luxury brand work. More than doubled the year-one revenue budget, from $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.
Concept development, systems support, supporting partnership, quality assurance systems
Recipe development, media services, and sales strategy for the largest mushroom producer in Canada.
Concept development, sustainable cuisine, incubator farm, and three cookbooks.
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.
Let's Fix It
Food cost creeping up? Service falling apart on a busy night? Book a free call and we'll work out where the business is losing money and what to fix first.
Direct Inquiry
905-977-0103
Jeff@friedsage.ca