Marc Alexis Pepin keeps your menu moving and rebuilds your restaurant from the inside, with your team: new dishes every month, the kitchen crew, purchasing and equipment. Free first call, mandate from $5,000.
When the house no longer runs the way it used to, it takes someone from outside to name what is stuck, with no ego in the room and no one spared. Marc Alexis reads your sales, tastes your menu and watches a full service before handing you a plan your team can start applying the following week.
A team that trips over itself costs you more than a team that is too big. The stations get redrawn with you and the prep is timed to the hour, so everyone knows what to do before the first ticket prints.
The menu gets shorter, then it starts to move: new dishes every month, a rotation that follows the seasons, and for every plate a sheet and a cost to the cent, so the dish comes out the same on a quiet Tuesday night and a packed Saturday and the new never sends the crew into a panic. Your regulars come back to see what changed.
Your suppliers get renegotiated with you and the inventory gets counted for real, all the way to the back of the walk-in. Equipment that sits idle gets sold off, and what is missing gets bought at the right price, at the right time.
Also : Opening a restaurant, from concept to first service. Training your team in techniques and house standards. Redesigning the kitchen and its stations.
From $5,000 + taxes
The whole job, from the discovery call to the package: the diagnostic in your kitchen, the plan, the rollout with your team, and your sheets ready to print.
The exact price is confirmed after the diagnostic, depending on the size of the house.
$3,000 per year
A year after the mandate, Marc Alexis comes back for a day in your kitchen. He goes over your numbers, your sheets and your team, then fixes what slipped before it ends up costing real money.
Price subject to change without notice.
$500 per month
For a small team that wants something new on the board every month, without losing sleep over it.
$950 per month
For a menu that moves with the seasons, with a team the chef trains as the dishes change.
Prices in Canadian dollars, before taxes, subject to change without notice. The monthly subscription can be cancelled at any time, at no cost and with no reason required, by either side: it ends at the next billing date and nothing is charged afterwards. The mandate and the yearly check-in are covered by a service agreement signed before the diagnostic, where the cancellation terms are written in plain words.
Chef and kitchen consultant
Marc Alexis keeps menus rolling: a card that changes with the seasons and with what comes in that week, new dishes every month, and behind every plate a sheet, a cost and a crew able to send it out without him. In the kitchens he has run, he watched full dining rooms lose money on a frozen menu, and small, well-run kitchens make it on one that keeps moving.
His own cooking blends Montreal molecular gastronomy with Portuguese bistronomy, but in your kitchen he keeps his style to himself and works with yours. He reads your numbers, watches your team work, writes sheets anyone can follow, and he stays until it holds without him.
Kitchens he has run : Le Cabral, Le Valois, Le Vallier, Les Cons Servent, Le Laboratoire Culinaire des Inconnus.
514 462-2798 · info@mapchef.ca · Montreal, Laval, South Shore and Outaouais