
PLANT-BASED Menu Consulting Services
"...eat regularly of the most healthful food which will make the best quality of blood..." E G White
A FEW OF OUR SERVICES
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Evaluate current offerings
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Add vegetarian "friendly" options from current menu
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Plant-based, vegetarian, vegan and raw food menu modifications
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Plant-based and vegetarian menu enhancements
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Menu expansion
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Nutrition analysis
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Add health claims and / or statements to your menus
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Chef training / education
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Staff in-service
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Press release packages
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Photographs

Add nutrient dense, healthy, tasteful, beautiful and sustainable recipes and non-alcoholic beverages to your menus.
Goals of Our Services
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Make your restaurant / business successful
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Create a positive and upbeat vibe
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Promote your restaurant / business as cutting edge
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Promote the health and well-being of your patrons
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Expand your patron base to include “new” demographics
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Enhance the creative experience of those preparing food
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Realize the potential profits associated with offering plant-based selections
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Re-brand your business
Our Clients
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Restaurants - corporate and owners
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Juice bars
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Executive dining
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Educational institutions
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Physician offices
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Special events
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Yacht catering - captain of the "head"
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Private individuals
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Hospitals
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Others
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Appétit!
Dr. Whitten brings many years of experience into the kitchen. She spent three years as the program director for the only academic-based vegetarian culinary arts program in the USA and has 20 years experience as a university professor. She is also a raw food chef and chef educator and ServSafe certified.

"Let food be thy medicine..." Hippocrates
Basic Consultation Package, (Call for a quote, price may vary)
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One initial, ongoing and a final consultation
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Make your menu(s) plant-based, vegetarian, vegan and/or raw friendly
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We use your current recipes and menu offerings to make vegetarian friendly menu offerings
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Provide standardized recipe(s) including prep production sheets
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Flavor balancing based on current suppliers
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One half-day of hands-on training with chefs
Intermediate Consultation Package, (Call for a quote, price may vary)
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Initial, ongoing and final consultations
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Unlimited telephone consults
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Add up to 5 new menu offerings (including beverages)
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Consultations for up to one year
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Expansion of current menu(s) to Include plant-based and vegetarian options
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Evaluate menu(s), kitchen layout, budget, labor / food costs, location, local demographics, suppliers, hygiene, cultural, employee turnover and job satisfaction, clientele evaluations (as seen on Yelp, etc).
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Two half-days of hands-on chef training
Full Service Consultation, (Call for a quote, price may vary)
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Initial, ongoing and final consultations
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Unlimited telephone consults
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Add up to 10 new menu offerings (including non-alcoholic beverages)​
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Consultations for up to one year
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Expand the menu(s) and provide expert nutritional & related health claim information
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Includes up to five half-days of hands-on chef training
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Description of nutrition and health claims for each recipe
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Nutrition analysis of each new recipe
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Press release package
Other Services, call for a quote
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Raw food preparation equipment, techniques and planning
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Add a juice bar
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Seasonal and signature plant-based recipes
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Spring, summer, fall, winter
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Valentines, Presidents day, Memorial day, Independence day, Labor day, Veterans day, Thanksgiving, Christmas, New Years Eve
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Themed recipes: picnics, game day, road trip
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Wedding, graduation, anniversary, birthday
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Non-alcoholic beverage design: juices, smoothies, mocktails, therapeutic
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Breakfast and brunch
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Best practices for using a dehydrator in your restaurant
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Options for children
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Farm-to-table, sustainable, seasonal options
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Medical: detoxification, "light," heart friendly, immune boosting, anti-inflammation, blood pressure,
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Recipe make-overs
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Serves 10
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Serves 50
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Plant-based chef inservice trainings
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Half-day hands-on training sessions
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Nutrition analysis
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Recipe descriptives
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Press release packages
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Others