Restaurant consultancy · St. Petersburg, Florida

The second location is where it breaks.

We build the operating systems that let a great restaurant become a great restaurant group — then we stay to make sure they hold.

Call 813-486-5100 Email us about a strategy call
25+Years leading kitchens
1 → 17Locations scaled
TwoClients at a time

Why operators call us

The first one worked because you were in the building

The moment you cannot be in two buildings at once, the thing that made it good is the thing you can no longer personally supply.

Quality drifts

Without documented standards, each location becomes its own restaurant.

Costs creep

Food and labor margins slip from one location to the next.

Training breaks

The chef's vision does not translate to the next hire.

Everything routes to you

Every decision still lands on the owner's desk.

High performers burn out

No structure means your best people carry too much, until they leave.

New units feel off

Each opening becomes an inconsistent version of the original.

Who we are

Operators, not auditors

Blueprint Culinary was built by people who have run kitchens at scale — not by inspectors. We do not hand you a report and leave. We work the line with your team until the systems hold.

Our mission

To improve operations, food quality, profitability and leadership — with measurable action plans and the follow-up that makes them stick.

Our promise

You will know exactly where you stand, exactly what to fix next, and you will not be doing it alone.

Hands-on

We are in the kitchen, not in a conference room.

Measurable

If we cannot score it, we cannot improve it.

Boutique

Two clients at a time. You get the founders.

Honest

We tell you what is wrong before we tell you what it costs.

What we work on

Your operating system, in three parts

Built to make the next location as strong as your first.

Part one

Systems & Standards

  • Recipe optimization & testing
  • Operational documentation
  • Quality control system
  • Sanitation & safety programs
  • Line checks & open/close lists
Part two

Operations & Margins

  • Food cost optimization
  • Purchasing review & vendor RFI
  • Kitchen design & equipment
  • Kitchen workflow & throughput
  • Menu execution systems
Part three

People & Growth

  • BOH training systems
  • Hiring & management structure
  • New opening playbooks
  • Construction oversight (kitchen)
  • Founder coaching & leadership

How it works

The Blueprint Method

A clear path from stuck to scalable — with support after launch.

01

Discovery

Assess kitchen flow, costs, standards and systems.

02

Blueprint

Prioritize the operating plan around your growth goals.

03

Build

Install the systems hands-on, not just on paper.

04

Train

Train BOH leaders so the team runs without us.

05

Scale

Add locations, or lift consistency and margin.

06

Support

Ongoing partnership keeps standards active.

Steps 01–05 build the system. Step 06 makes sure it lasts.

Most consultants stop at step five. The systems then quietly erode over the next two quarters. We do not leave.

Engagements

Three ways to start

Structured engagements with clear outcomes. Every engagement includes a discovery call and a scoped proposal — final pricing depends on your kitchen, menu and number of locations.

Foundation

Starting at$25,000

~4 weeks  ·  Per location

What's included:

  • Kitchen operations audit
  • Recipe + prep review
  • Sanitation & safety setup
  • Open/close checklists
  • Line check system
  • Food cost & purchasing audit
  • 30-day implementation support

A cleaner, more efficient kitchen with documented standards.

What we do
Kitchen operations audit

Layout, stations, equipment and storage. Ticket times, throughput, waste.

Recipe + prep review

All recipes loaded with photos. Yields, portions and plating set.

Sanitation & safety

Independent third-party food-safety audit, corrective actions and cadence.

Open & close checklists

Daily open/close lists built and installed for accountability.

Line check system

Line checks and internal audits, run consistently through Zenput.

Food cost & purchasing

Menu pricing and COGS reviewed. Vendor pricing, pars and invoices.

Systems

Starting at$35,000

~6 weeks  ·  Per location  ·  Most popular

Everything in Foundation, plus:

  • Full recipe testing + optimization
  • Complete operational documentation
  • Quality control system
  • Kitchen design + equipment
  • Vendor RFI + purchasing structure
  • BOH training + founder coaching

A fully documented, scalable kitchen with strong cost controls.

What Systems adds
Full recipe testing

Every recipe tested for yield and cost. Final specs re-photographed.

Operational documentation

Every station and process documented — one manual the team runs from.

Quality control system

QC standards and checkpoints set so every plate meets spec.

Kitchen design + equipment

Layout and equipment assessed, with changes to improve throughput.

Vendor RFI + purchasing

RFIs issued, pricing formalized, a repeatable purchasing structure.

BOH training + coaching

Structured BOH training stood up, with weekly sessions for the founder.

Enterprise

Starting at$50,000

~8 weeks  ·  Scoped to your build

Everything in Systems, plus:

  • New restaurant opening playbook
  • Construction oversight (kitchen)
  • Equipment selection + testing
  • Multi-unit systems design
  • Hiring + management structure
  • Leadership coaching

A complete operating system for growth.

What Enterprise adds
Opening playbook

Step-by-step opening playbook — timeline, staffing and systems per unit.

Construction oversight

Kitchen construction overseen to protect flow, code and equipment specs.

Equipment selection

Equipment selected and tested against your menu and volume needs.

Multi-unit systems design

Systems designed for many units so standards hold across locations.

Hiring + management

Roles, org structure and standards — a scalable management layer.

Leadership coaching

Owners and managers coached to hold standards as the team scales.

After the engagement

The Performance Partnership

Systems decay the moment nobody is watching. The partnership is how they hold.

$18,000

Per location, per year

Six Blueprint Performance Assessments a year — one every eight weeks — each one scored, tracked and followed up.

  • 6Onsite assessments a year
  • 1Restaurant Health Score, tracked
  • 6Prioritized action plans
  • ∞Phone calls when you need us
01

Assess

A full operational audit of flow, standards, purchasing and execution.

02

Coach

A full day on the line, coaching your leaders during real service.

03

Review

Sales mix, labor, COGS and controllables — where the margin actually is.

04

Roadmap

Priorities and checkpoints for the next 30 days, agreed with you.

Repeat every eight weeks. Same scorer, same standard, tracked over time.

The Blueprint Performance Assessment

What a visit actually looks like

One full operating day, in your kitchen, during real service. Not a clipboard walkthrough.

Before

Document review

We read your P&L, purchase reports, schedules and last inspection before we arrive. The visit is not spent gathering paperwork.

Morning

Walk & prep observation

Opening walk, sanitation and safety check, storage and organization, prep execution against spec.

Service

Line check & peak observation

Line check run with your team, then we watch a full peak service — ticket times, throughput, plate consistency.

Afternoon

Numbers & coaching

P&L and purchasing review with the owner, then a coaching block with your BOH leaders on what we saw.

Close

Debrief

We walk you through the score before we leave. No surprises in a report a week later.

Within 72 hours you receive your Restaurant Health Score, an executive scorecard, and a prioritized 30-day action plan.

The Blueprint Restaurant Health Score

One number you can actually manage

Every assessment scores the same six domains against the same rubric — so the number means something the second time, and every time after that. Four levels per domain, written the way an operator would describe their own kitchen. Pick the one that is true on a normal week, not your best week.

Domain & your readPoints
Food Safety & Sanitation
/ 20
Recipe & Product Consistency
/ 20
Cost Control
/ 20
Systems & Documentation
/ 15
Team & Training
/ 15
Facility & Equipment
/ 10

This is your own read, not an assessment. The real score comes from a full operating day in your kitchen, during service — same six domains, same rubric, scored by us and tracked visit over visit. The trend is the point, not the snapshot.

Deliverables

What lands in your inbox

Within 72 hours of every assessment. Four documents, every time, in the same format.

01

Restaurant Health Score

Your score out of 100, broken down by domain, with the change since last visit shown next to each one.

02

Executive Scorecard

One page for the owner. Food cost, labor cost, score trend and the two numbers that moved most.

03

Prioritized Action Plan

The five things to fix next, each with a named owner on your team and a due date — not a list of forty observations.

04

30-Day Roadmap

What we expect to see at the next visit, agreed with you before we leave.

Who you will be working with

We have already done this

Ryan Mitchell, founder of Blueprint Culinary Company, working in a kitchen
Ryan MitchellFounder & Operating Partner
25+Years leading kitchens
1 → 17Locations scaled

The Blueprint approach comes from real kitchens, national brands and proven scale.

Early

Hound Ears Club

Classical fine dining, events and banquets.

National

P.F. Chang's China Bistro

Opening Chef — multiple locations at the brand's peak.

Executive

Fleming's Prime Steakhouse

Regional Partner — brand leadership and standards.

Defining

Fresh Kitchen

Founding Partner & VP of Culinary — led expansion 1 → 17.

Today

Blueprint Culinary Company

The playbook, brought to your concept.

Ryan brings 25+ years of chef-led operating experience — from classical fine dining, events and banquets at Hound Ears Club, to opening multiple P.F. Chang's China Bistro locations during the brand's peak, to serving as Regional Partner for Fleming's Prime Steakhouse. He then led Fresh Kitchen's culinary expansion from 1 unit to 17 as Founding Partner & VP of Culinary. We take your concept from an idea to an open restaurant — we specialize in restaurant design and build.

We take two clients at a time. When you hire Blueprint, you get the founders — not a junior auditor.

Getting started

How the first two weeks go

01

Free strategy call

30 minutes

We talk through your goals and what is actually holding you back. No pitch.

02

Discovery questionnaire

You, on your time

A short form plus your P&L, purchase reports, schedules and last inspection.

03

Onsite discovery

One day

We walk the kitchen, watch a service, and establish your baseline.

04

Scoped proposal

Within a week

Which engagement, what it includes, what it costs, and when we can start.

Do not have all the documents yet?

That is exactly what we are here to build. Nobody arrives with perfect documentation — if they did, they would not need us.

“Great food, passion and quality build one great restaurant. Strong systems carry it to the next ten.”

Ryan Mitchell · Founder, Blueprint Culinary Company

Ready to build the system that scales?

Book a 30-minute call. We will talk through your goals and what is truly holding you back from the next level.

Call 813-486-5100 blueprintculinary@outlook.com

St. Petersburg, Florida · Serving Tampa Bay and Florida's west coast