Our Philosophy Our approach revolves around a simple idea: the hospitality heart to improve the client's condition. One of the fundamentals of our success is to utilize the existing talents and resources of the organization to enhance customer satisfaction and business goals, by directing talents and resources outward, not inward.
Services Hydrangea Consulting provides existing restaurants with a range of services designed to improve profitability. In addition, we offer restaurants start-up services guaranteed to get you up and running in short order. Each service is customized to meet your particular needs, objectives, and budget.
The following is a partial list of the services we provide:
One-on-One Coaching - The Personal Coaching Program is three months of unlimited access to me Warren W. Leigh, by e-mail, phone, fax, regular mail, etc. We can meet in person, as well, if convenient for both of us. I help owners/operators with any issue that is affecting the performance/profitability of their restaurant. I also offer on-site coaching as well.
• Business Plans - We are experts in business plan development. Whether you are looking to raise $50,000.00 or $4 million dollars, we can develop a business plan that will get investors excited about your business. • Concept development - Hydrangea is expert will methodically produce a program that will deliver the best product. • Operation Manuals - All operational manuals are custom designed to meet the exacting needs of your restaurant. • Operational Audits/Analysis - Our team of experts will analyze your restaurant operations to identify areas of opportunity. The audit is followed up with a strategy session that details goals, responsibility, timetables and objectives. • Feasibility Studies - More than just a site location study, this involves the gathering and analysis of a great deal of information necessary to make an informed decision about the potential success of a specific development concept in a certain location. • Name and Graphics - Utilizing the best talent in the field of Graphic Design, we are able to attach a strong brand identity to each project. • Marketing Programs - Marketing is where it all begins. Our talented marketing team will research and develop a marketing strategy that is designed to assist you in exceeding your sales and financial goals. • Control Techniques/Systems - The key to cost control is having the proper systems in place. Our experts will develop and implement systems that keep you running in the black. • Management & Employee Training - People are what makes a business successful. Our extensive experience in hiring and training large and small groups of individuals, as well as managerial development, makes this daunting task manageable. This training may include: TiPs Training; ServSafe; Customer Service Oriented Service / Hospitality; Beverage Training (up to Sommelier level). • Site Selection/Analysis - Location, location, location! Our team of experts will assist you in finding the right site for expansion or a new venture. A great location will tremendously increase your chances of success.
We begin with a Needs Analysis that identifies your particular challenges. Once we agree on the objectives we will provide you with a comprehensive proposal that will: 1. Summarize the agreed upon objectives 2. Provide you with several options to attain the desired results.
Each project is handled as collaboration between consultant and client. It is through this collaboration that goals and objectives are attained. All projects are lead by me personally, Warren W. Leigh.
For more information, or to set up an appointment, please call 413.478.6681.
This is a sample of a menu Re-Engineering we did for the Spring of 2010, the previous menu had many generic items that did not differentiate the chef and the operation from it's competitors.
Chicken Filo Cup - Tender morsel of chicken married with a ragout of mushrooms served in a filo cup $10
Goat Cheese Crepes - Hand-rolled wild rice crepes filled with Sweet Pea goat cheese and basil, topped with fried Leeks $7
Restaurant Sampler - Pan seared crab cakes, shrimp, and scallops served with roasted red pepper sauce $11
Grilled Sea Scallops - Served with grilled cheesy polenta and tomato concasse $10
Shrimp Cocktail - House poached jumbo shrimp with our cocktail sauce $9
Grilled Bruschetta - Diced tomatoes, fresh basil and garlic tossed in balsamic vinegar served on a grilled baguette $7
Restaurant Own Crab Cakes - Restaurant roasted red pepper coulis $8
“Baked Stuffed Mushroom” - Oven roasted portabella, vegetable stuffing finished with sherry butter, topped with fresh mozzarella $7
Shrimp Mediterranean - large shrimp poached in a piquant herbed tomato and garlic butter sauce $9
New England Clam Chowder $6
French Onion Soup Gratinee $5
Restaurant Homemade Soup of the Day Cup 3.50 or Bowl 4.50
Orange and Grapefruit Salad - Grilled Bermuda onion and balsamic vinaigrette $6
Caesar Salad - Romaine lettuce tossed with caesar dressing, parmesan cheese, and kalamata Olives $5
Mixed Greens - Crumbled blue cheese & walnuts port wine vinaigrette $5
House Greens - Cucumbers, carrots, & tomatoes, your choice of dressing $4
Primavera - Grilled vegetables, sun-dried tomatoes tossed with garlic, white wine, extra virgin olive oil and fettuccine large plate$14
Veal Marengo Ravioli - Caramelized onion and pancetta brown sauce topping braised veal and mushroom stuffed ravioli large plate $13 small plate $7
Lobster Gnocchi - Light potato dumplings, pulled lobster meat, spring vegetables, safran bouillon enhanced with chive infused extra virgin olive oil small plate$10
Four Cheese Lasagna - Spinach pasta sheets layered with white sauce, goat cheese, fresh mozzarella, fontina and Gran Padano served with basil tomato sauce
large plate $13 small plate $7
ENTREES - All Dinners are served with fresh rolls, house salad or a cup of the soup of the day, appropriate starch and vegetable
Meat & Poultry
Grilled Filet Mignon - Grilled Tri-Colored Bell Pepper Rings and Roasted Shallot Blue Cheese Butter $23
Restaurant Steak Au Poivre - Pressed and Seared with Peppercorns Topped with a green peppercorn Demi-Glace $21
Yankee Pot Roast - Old Fashion Restaurant Favorite enhanced with a bouquet of jardinière vegetables $15
Roast Rack of Lamb Grecci - Sun-Dried Tomato Pesto and Sweet Pea Farm Fresh Goat Cheese small plate $12 large plate $24
Carolina Style Barbequed Duck - Dry rubbed Boneless Breast enhanced with a piquant orange jus $19
Chicken Cordon Bleu - Honey Cured Ham and Vermont Sharp Cheddar Served with Roasted Red Pepper Sauce $17
Chicken Hunter Style - Ragout of mushrooms, shallots and fresh tarragon, married with a tangy demi – glaze $16
Chicken Pot Pie - House Made with Hearty Portions of White Meat, Celery, Carrots, Pearl Onions, and Garden Peas with Puff Pastry top $14
Baked Cod New England - Finished with white wine and buttered homemade seasoned bread crumbs $17
Roast Cod with White Beans - Bell pepper, corn white beans and crab salad $20
Broiled or Fried Sea Scallops - Served with Chopped Caper Tartar Sauce $21
Pan-Seared Sea Scallops - Coriander and mustard seed crusted, finished with Tomatillo and Avocado mash $21
Plum Island Seafood - Seared shrimp and scallops tossed with jumbo lump crab, vegetables, fettuccine and Boursin cheese $22
“Boiled Dinner” - Salmon filet poached with spring vegetables and red bliss, finished with herb infused extra virgin olive oil $19
Grilled Salmon Filet - Rhubarb ginger chutney with star anise to accompany grilled salmon $19
Restaurant is the perfect location for corporate dinners, weddings, rehearsal dinners, showers, bat/bar mitzvahs and cocktail receptions from 10 to 200 guests. Please visit our website for more details