Why You Need A Consultant

Why A Consultant?

Chesky Klein- Kosher Guru Consulting Team


We are often asked by potential clients why it is that they need a consultant? What exactly is it that we bring to the table? And how can they justify the expense? There are many answers to these questions, depending on who the client is (Investor, Owner Operator, Etc.) and at what stage the client is at (Concept, Startup, Turn Around Service Etc.). The short answer to all of the above questions is that we save our clients Time and Money. The long answer depends on which of the above scenarios apply to you. Having been in this field as both owners and operators, we bring a unique perspective to all these different situations. We constantly have our finger on the pulse of the latest and upcoming trends. We are constantly networking with other owners, as well as professional employees and sourcing of materials. We have a passion for hospitality. And we know what it takes to turn a profit. We are qualified to discern whether yours is a pipe dream or the Next Big Thing. We encourage you to put our vast experience to work for you!In today’s blog, let us walk you through a typical Concept client. We set up an initial meet to hear what your dreams are and if they can practically be turned into fruition and turn a profit. We give you a practical feel of what it takes to run and successfully operate a food establishment. We walk you through day to day operations, as well as how to troubleshoot different situations. We educate you in the many factors and variables involved in running a successful operation. In essence, we are also vetting YOU to see if you have the passion and dedication to be in the Hospitality business. We then walk you through what your financial needs and obligations are to start your business. You will also learn about the different governing agencies and their compliance regulations. This is the time to ask us any of your questions that you may have.This is the saving Time aspect we touched on earlier. In a very short amount of time, we give you a real feel of what you would be experiencing as an owner. Believe it or not, at this point most clients choose to opt out of opening at this point. Most do not realize the intricacies and dedication necessary in running a profitable restaurant. They walk away completely educated and with a greater appreciation of what we in the food and hospitality industry do on a daily basis.At this point, should a client decide that this is indeed what they want to do, we now come up with a precise plan on how to execute their goals and concept. We use our plethora or resources to help make their dreams come true at minimal expense. From writing business plans and helping secure funding and negotiating leases to finding the right location and professional employees, we hold their hand every step of the way. Most importantly, we save our clients Money. The following are some of the many ways a competent consultant can save their clients money during their Conceptual Stage:

  • Due Diligence – If purchasing an existing business, we determine what the business is worth and ensure that our clients are not over paying.
  • Location Scouting – As the famous quote goes ”Location, Location, Location” is everything in this business. We can help secure the optimum location for your concept.
  • Lease Negotiations – Help our clients negotiate the market value or below of their lease.
  • Compliance – Ensuring that our clients are educated and in compliance with all State, City, and Village ordinances.
  • Investor Circle – Educate you on how to approach and sell your project to potential investors as well as other sources of funds.

In summary, by utilizing a consulting service, you are putting yourself in a significantly better position to succeed. You will know how to navigate the pitfalls as well as the exhilaration of knowing that you will be running your operation better than others who choose to forgo these services. And of course, you will save lots of time and money in the short as well as the long term!

Apple Pie Hamantashen

Apple Pie Hamantashen
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  1. Pie dough
  2. 2 ½ cups flour (I mixed regular and whole wheat)
  3. A little less than 1 cup canola oil
  4. 3 tbsp sugar
  5. 1 tbsp vanilla
  6. ½ -3/4 cup of ice water
  7. Combine the flour, sugar, oil and vanilla until resembles crumbs
  8. Add water a little at a time until it all comes together to form a ball (you might not need all of it)
  9. Wrap dough in plastic and refrigerate for 30 minutes or for up to 3 days
  10. Apple pie filling
  11. 8-10 apples (I like the sweetness of mackintosh) peeled, cored, and chopped
  12. ¼ cup brown sugar
  13. 1 tsp lemon juice
  14. ¼ cup flour
  15. 1 cup water
  16. 1 tsp cinnamon
  17. Combine all ingredients in a pot
  18. Bring to a boil over high heat make sure to stir constantly so it doesn’t burn
  19. Reduce heat to a simmer for 10 minutes and using an immersion blender blend the mixture till smooth
  20. (this makes about 2 cups of filling you probably won’t need all of it but it tastes so good you might eat it all before your hamentashen get filled !!!
  21. Caramel sauce
  22. 1 cup sugar
  23. 1/2 cup cream or milk substitute I used almond milk
  24. Put the sugar in a pot over medium heat stirring constantly
  25. Sugar will first form clumps and are eventually looking for it to liquefy and become an amber color be careful not to burn
  26. When it’s completely melted take the pot off the stove and adds your cream little at a time
  27. it will bubble up so be careful not to burn yourself keep mixing until it’s all uniform and you have a gorgeous velvety sauce let cool a bit and use right away
  28. Apple pie caramel hamantash
  29. Pie crust store bought or homemade
  30. Apple pie filling store bought (if using store bought just blend it) or homemade
  31. Caramel sauce store bought or homemade
  32. Turbinado sugar
  33. Egg mixed with tbsp water
  1. Pre heat oven to 350
  2. Line baking sheet with parchment paper
  3. Roll out dough on parchment so that it gets to be about 1/8 inch thick, if dough is sticky you can add flour to help roll it out
  4. Cut circles with a glass
  5. Add tsp apple pie filling in the center of each circle
  6. Pick up edges towards the center to create the triangle shape and pinch dough together
  7. Transfer carefully to the baking sheet leaving ½ inch between each one
  8. Baste top of each hamantash with egg mixed with a little water
  9. Sprinkle turbinado sugar on top
  10. Bake 350 for 18-20 min
  11. Drizzle with caramel sauce
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

Wacky Wednesday – Orecchiette Pasta

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  1. 1 head of garlic chopped
  2. 6 TBSP olive oil
  3. Package of grape tomatoes halved
  4. ½ tsp salt
  5. ½ tsp pepper
  6. Handful chopped parsley
  7. ½ cup parmesan cheese
  1. Directions
  2. Heat olive oil in sauté pan on high
  3. Add chopped garlic and move pan around so it doesn’t burn
  4. When garlic turns golden color add halved tomatoes
  5. Cook on high mixing often so it doesn’t burn for 2 minutes
  6. Cover and cook for another 2 minutes or so
  7. With the back of a fork smash the tomatoes to form a sauce
  8. Add salt and pepper
  9. Cover and simmer on low/medium until pasta is cooked
  10. Cook pasta according to package directions and drain and place in serving bowl
  11. Reserve 1 cup pasta cooking water
  12. Add the cooking water to tomatoes and bring to rolling boil for 2 minutes
  13. Add sauce to pasta along with parsley and cheese
  14. Mix together until uniform adjust seasoning and serve with salad and garlic bread
  1. Take pics to send to kosher guru
  2. Enjoy!
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

Simple Roast Chicken

Simple Roast Chicken
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  1. Chicken bottoms (I used 10 pieces of both thighs and legs)
  2. Raw onion slices into rings
  3. 1 large Sweet potato cut into small chunks
  4. Salt
  5. Black Pepper
  6. Paprika
  7. Garlic powder
  8. Olive oil
  1. Rinse and clean chicken lay out on cookie sheet sprayed with Pam
  2. Shake paprika garlic very little salt and black pepper directly onto chicken
  3. Cut up onion into rings and place on top of the chicken
  4. In a bowl combine 1 tbsp of oil with the sweet potato and salt and pepper to taste and place on top of chicken
  5. Convection bake at 350 for 1 hour chicken should have a nice golden color and the onion sand sweet potatoes caramelized
  1. If using chicken breast because of the size it might take longer to cook so just make sure the juices run clear or the chicken reaches an internal temp of 180 degrees.
  2. ENJOY!!!
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

Taco Tuesday

Taco Tuesday
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  1. 2 lbs chopped meat
  2. 2 potatoes peeled and diced small
  3. 2 carrots peeled and diced small
  4. 1 can 28 oz crushed tomatoes
  5. Half can from the tomatoes of water
  6. 1 head garlic peeled and minced small
  7. 3 tsp cumin
  8. 1 tsp chili powder
  9. 1 tsp salt (you might need more)
  10. Pepper
  11. 1 box hard taco shells
  1. Take your chopped meat and add to large pot and cover with water
  2. Cook on high till meat is cooked through about 5-10 minutes
  3. Strain and rinse meat in a strainer and add meat back to pot
  4. Add the can of tomato sauce and fill half that same can with water and add that too
  5. Add garlic and the rest of your spices
  6. In a separate small pot add chopped carrots and potatoes fill with water till covered and cook on high until fork tender about 10 minutes
  7. Strain potatoes and carrots and add to meat sauce
  8. Cook meat sauce on high with all ingredients for about 10 minutes till bubbly then lower flame and cook covered for an hour on low stirring occasionally to make sure it doesn’t stick
  9. When done taste the meat and adjust the salt as needed
  10. Place taco shells on a cookie sheet and bake in oven at 350 for 5 minutes to crisp up the shell
  1. Add taco meat to your taco shell then pile on chopped lettuce, chopped tomato, avocado, your favorite slaw or rice. Your toppings are endless!  Serve with my homemade salsa (see meatless Monday recipes)
  2. Enjoy!!!!!!
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/

Meatless Monday


Meatless Enchiladas
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  1. 3 chopped red peppers
  2. 2 plum tomatoes diced
  3. 2 chopped onions divided
  4. 4 plum tomatoes
  5. 1 box extra firm tofu
  6. 8 oz. Cheddar cheese
  7. 1 tsp Chili powder
  8. 1 tsp Cumin
  9. Salt pepper
  10. ½ tsp Paprika
  11. 2 tbsp canola oil
  12. flour tortillas
  13. cilantro and sour cream for garnish
  15. 1 plump tomato diced
  16. 3 scallions chopped
  17. 1 jalapeño from a jar chopped
  18. juice from jarred jalapeño
  20. 1 avocado  diced
  21. ½ tomato diced
  22. Juice from ½ lemon
  23. Salt
  24. pepper
  25. tsbp chopped cilantro
  26. tbsp red onion
  1. Enchiladas
  2. Preheat oven to 375
  3. Sauté onion in oil till translucent
  4. Add chopped peppers and tomatoes cook on med/high for about 20 minutes cover your sauce after 10 minutes until its super soft
  5. Add chili powder cumin and paprika add salt and pepper to taste cook sauce a little longer with the spices
  6. Remove tofu from package drain really well with paper towels and cube the tofu
  7. Add tofu carefully to sauce so it doesn’t crumble
  8. Assemble enchiladas by laying the sauce/tofu mixture on top of a tortilla add chopped onion and cheddar cheese and roll the tortilla up and place in a casserole dish
  9. Add remaining sauce (make sure you leave some) on top of the rolled tortillas add remaining diced onion and cover with cheddar cheese
  10. Bake at 350 covered for 20-30 min – until cheese has melted uncover for additional 10 minutes to brown the top and create a nice crispy outside
  11. Enjoy with sour cream, cilantro, salsa, and guacamole
  12. Salsa
  13. Combine tomato, scallions and jalapeno and about a tsp of jalapeno juice from jar serve with enchiladas or tacos
  14. Avocado salad
  15. Combine Diced avocado, tomato, and about a tsp chopped cilantro a tbsp red onion
  16. Squeeze half lemon; add salt & pepper to taste for a little kick add crushed red pepper
  17. Mix it all together and enjoy with the enchiladas or even on its own
KosherGuru - Bringing Anything and Everything Kosher to the Masses http://thekosherguru.com/
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