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Hospitality Consulting
*Please ask about our courtesy discounts for Active Toastmasters and PAII Members.

We assist with start-ups, avoiding the bankrupts and everything from soup to nuts in between.

Hospitality consulting services for discriminating restaurateurs, lodging and other hospitality venues who require the very best.  With today's economy in question, fuel prices and food commodity prices increasing daily, NOW, more then ever,
is the time to break out of the box and streamline your operation's services. With over 20 years of industry experience and personalized service, we provide the tools to help you save money and operate a more cost efficient, customer service friendly operation.Loss of customers, loss or theft of product and bad customer service
can affect your bottom line more then you can afford.

Call or E-mail Us Today to find how we can help you  save money and make your operation run more efficiently!

We Offer:
Cost Saving Evaluations and Analysis
Vendor Evaluations
Menu Development
Food Costing and Price Point Analysis
Promotion Development and Implementation
Follow up training for kitchen staff - Food Costing and Price Point Analysis
Customer Service Training and Evaluation
Harassment Training, internal and external sources
Theft of product identification and prevention services
Interviewing and Reference Checks
Logo and Menu Design
Ad Design
Social Media Development and Training
Customer Surveys and Customer Service Surveys, online and printed are both available
Customized Employee Manuals
Commercial Photography, interiors, exteriors, food styling

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Useful Foodservice Links

IRS Links

The U.S. Equal Employment Opportunity Commission

United States Department of Labor

The ServSafe food safety training program is one of the industry's strongest educational tools administered by the National Restaurant Association Educational Foundation (NRAEF). ServSafe is recognized by more federal, state and local health jurisdictions than any other food safety training program in the United States.

Hazard Analysis and Critical Control Point, U.S.F.D.A. information
While HACCP is not mandatory in the restaurant end of the food service industry in all states, it is very useful to be familiar with the guidlelines that HACCP controls and regulates. Many of your consumable food vendors must be HAACP certified. FDA, HACCP Information

T.I.P.S. Training
T.I.P.S. trains servers, sellers, and consumers of alcohol how to prevent intoxication, drunk driving, and underage drinking. Not all states have mandatory T.I.P.S. training, but it is projected that within the next 10 years that all states will need to have T.I.P.S. trained front of the house staff.

Other Resources

Founded in 1919, the NRA is the leading business association for the restaurant industry. Together with the National Restaurant Association Educational Foundation, the Association's mission is to represent, educate and promote a rapidly growing industry that is comprised of 925,000 restaurant and foodservice outlets employing 12.5 million people.

National Restaurant Association SmartBrief brings you the restaurant news that really matters. The editors handpick key articles from hundreds of publications, do a brief summary of each and provide links back to the original sources.

The NRAEF is a not-for-profit organization dedicated to fulfilling the educational mission of the National Restaurant Association. Focusing on three key strategies of risk management, recruitment, and retention, the NRAEF is the premier provider of educational resources, materials and programs which address attracting, developing and retaining the industry's workforce.

Founded in 1946, the IH&RA is the only business organisation representing the hospitality industry worldwide. Its members are national hotel and restaurant associations throughout the world, and international and national hotel and restaurant chains representing some 50 brands. provides articles and links to vendors, training, industry associations, industry news and more.

Nation's Restaurant News provides information of current and breaking news in the industry, consumer trends and news about people and events relevant to the restaurant industry.

Foodservice Publications

Business publication covering the chain foodservice market exclusively.

Magazine for restaurateurs; chefs; hoteliers; caterers and other foodservice professionals.

A foodservice newspaper and showcases features of vital interest to major hospitality and food service operators nationally.

Foodservice business publications, websites, conferences and research.

Good Reference Books to Have on Hand
Reference books are great tools to have available in a restaurant for back of the house and front of the house use. Barron's Food Lover's Companion is a good book to have several copies of in house. If one of your waiters needs to know what ratatouille is; and the Chef is too busy to ask; the Food Lover's Companion can give them a definition to use.

The new edition of one of America’s best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink.

An industry standard for over 40 years, the Meat Buyers Guide is recognized by the foodservice industry as the premier publication for education and information on the subject of meat cuts.

Forfeng Designs
Heather Turner ~ Chief Log Roller
Social Media Development and Training, Graphic Design, Commercial Photography, Hospitality Consulting
P.O. Box 176, Enfield, CT 06083

Copyright Forfeng Designs 2003-2015