Please click here to visit  Forfeng Designs Main Website Home		About Us Heather Turner is a graduate of the Culinary Institute of America and has spent over 20 years in the restaurant business. She trained under one of the PBS Series "Great Chefs of America," Chef Yves Labbe at 4 Star acclaimed restaurant, Le Cheval D'or. She has been the Executive Chef at Bellini's Restaurant, The Cliff House at Stowe Mt. Resort and Harvest Market in Northern Vermont and at The Olde Inn on Cape Cod. Here's just a "taste" of what Forfeng Designs has to offer your Food Service Venue: Restaurants, Inns, Catering, Diners, Bakeries, and Cafés! On-Site Evaluations On-site evaluations include: Food Costing and Improving Customer Service  Two significant factors that can make or break a food-oriented business. "Food Costing and Price Point Management - Identifying areas that need adjustments:  Perishables, ordering dry goods, wine, liquor and food staples - evaluating the kitchen and all inventory items - what is the cost, the waste, develop a plan to more cost effectively supply what the business needs to run smoothly and fulfill the customers' needs. "Improving Customer Service - By identifying "timetables" of customers, hours of business, days of week, # of wait staff, kitchen set-up - developing a veritable "flow chart" for the food service venue being evaluated the service will be improved - satisfied customers, happy employees - GOOD BUSINESS. Training Wait Staff for White Tablecloth/Fine Dining "Demonstrations cover an array of pointers that make the difference between just waiting on customers to "Premium Service" that will enhance the restaurant's business and the waiter's tips! From chair placement, place setting, hand positioning, check handling, serving plates, pouring water to Wine Service presentation - "secrets" are shared that only someone with years of experience would be able to do. On -Site Training and Training Materials "The training includes Practical Hands-on sessions and question and answer periods.  We have developed training "Cliff Notes" - easy to understand - a quick glance for a refresher, including - the Three T's of Waiting on Tables.  The training covers all aspects of food service; these include: dealing with problem customers, special orders, addressing customers and last, but not least, taking orders and getting the right meal to the right person - not always an easy task! "Materials explain the role and importance of the waiter - the relationship between the chef, the waiter, and the customer. The delicate balance! Call or e-mail Us to see how Forfeng Designs can enhance your Food Service Business's bottomline! ARTICLES, AWARDS AND PUBLICATIONS Cape Cod Times Food Review 2003, 4½ out of 5 stars, The Olde Inn at West Dennis Cape Cod Times Food News 2003, Pumpkin and Fall Recipes, The Olde Inn at West Dennis Cape Cod Magazine 2002, The Olde Inn at West Dennis WMVY Big Chili Contest 2003, 2nd Place Professional, The Olde Inn at West Dennis Zagat Review 1997, 3½ out of 4 stars, Bellini's Restaurant Montpelier Times Argus Food Review 1996, Bellini's Restaurant The Stowe Reporter 1995, The Cliff House at Stowe Mt. Resort The Sunday Telegraph 1995, The Cliff House at Stowe Mt. Resort The Burlington Free Press 1995, The Cliff House at Stowe Mt. Resort Recipes from Great Chefs, Cooking with Beer" by Author Reily Patterson 1995 The Stowe Reporter 1995, Harvest Market The Burlington Free Press 1995, Harvest Market NASFT Food Photos and Promotion w/Vermont Butter and Cheese The Stowe Reporter 1994, Harvest Market The Long Island Patriot 1994, Harvest Market New England Historic Inns Cookbook" 1993 Ten Acres Lodge Louisiana Seafood Promotion 3rd Place National 1992 Please check out main site for a full list of services and pricing www.forfengdesigns.com Click here to return to the top Forfeng Designs Heather Turner ~ Chief Log Roller Consulting and Design heather@forfengdesigns.com  or forfengdesigns@gmail.com  860-326-0721 P.O. Box 222, Rocky Hill CT 06067