Whether you're a two-location local concept, or 20-location national concept our vast knowledge and experience in restaurant consulting will meet your needs. At Crossroads Retail Group we advocate for our clients goals through the design and implementation of food service facilities as well as operations and management systems. We have extensive knowledge of the food and beverage industry from restaurant and business plans and developing new restaurant concepts to restaurant operations, menu management, bar consulting, and culinary and operational assessments. Our restaurant consultants provide expertise, knowledge and experience for those clients who don’t have the in-house capacity to do so. When you work with us, we help bring your vision to life and your restaurant to success and profitability.
We are fortunate to have Cary Taylor on the Crossroads Retail Group Team. Cary started in the restaurant business working in the kitchen of internationally-acclaimed chef Charlie Trotter then continuing his culinary education cooking under such noted chefs as James Beard Foundation Award winner Paul Kahan and current Top Chef host Graham Elliot. He has consulted for national accounts such as Oscar Meyer, San Jamar, and ConAgra as well as local brand BeerKC. Cary has an impressive background in developing new restaurants and he understands what it takes to start a successful restaurant. Cary focuses on finding back of the house efficiencies, menu and recipe development and data-driven performance analytics.