Chef Therapy Group offers turnkey solutions for new kitchens or operation turnarounds, helping from start to finish to minimize risk and maximize profitability with our 40 years of expertise.
We focus on both the human and business sides of your operation.
– Traditional kitchens
– Ventless kitchens
– Shipping container kitchens
Currently accepting projects in Ohio, Kentucky and Indiana
Our turnkey solutions.
- Efficient design & equipment procurement
- Menu development, hiring, & training/mentoring
- Existing restaurant upgrades/analysis
- LOCAL ingredient sourcing & systems
We help keep the circles of local ingredients and revenue in the community that your project evolved in.
We assist in cultivating the eating culture of your community through local, more nutritious food and drink.
Projects with a purpose.
We encourage composting, recycling, upcycling, and reduction of waste options to help the reduction of land fills.
Jonathan is amazing! We worked with him and he gave us so much knowledge! He helped us with planning and execution! He was with us every step of the way. Whatever he said he would do, he did! We gain so much insight from Jonathan and for this reason I recommend him without any reservation! Jonathan, you are awesome!
Jonathon has been extremely helpful in helping me plan my kitchen layout for my venue. I've really appreciated his expertise from caterers handling the food to the conveniences they need in the kitchen. I'm thankful we connected!
I worked with Jonathan to develop a cafe/wine venue. He brought in his knowledge of the concept, providing guidance on equipment, menu, while taking into account site constraints, budget, work flow and customer experience. Hope to launch soon.
Jonathan helped us every step of the way when we decided to add a kitchen to our brewery. From menu design, to layout planning and even hiring employees, he helped us get started on the right track. I'd recommend his services to anyone who is starting a restaurant or needs help improving the way their existing kitchen runs.
Jon guides his clients to success by focusing on their menu and then creating recipes, food cost, kitchen layout, equipment needs and labor requirements to pull the project together. Jon's approach is very detail-oriented and draws on his years of experience in the industry.
I worked extensively with Jonathan on the design and build-out of a shared commercial kitchen for food entrepreneurs. Jonathan’s experience as a restaurant chef and production chef was invaluable in both the design of the space, but also the selection of equipment and it’s placement. His relationship’s with suppliers and vendors was an unexpected value-add. I would definitely engage him again and highly recommend him to anyone contemplating a restaurant, food truck or shared kitchen venture.
Jonathan Kouse deserves no better title than "restaurant whisperer." He was very effective at narrowing in on the core issues we were facing and diagnosing them. His professionalism and demeanor are both impeccable and he was wonderful to have around. Most of all, he is someone who truly cares about getting results.
As a hospitality service consultant, I develop concepts that tell the story of your brand and create Great Experiences for your guests. Together, my winning plan provides great value for your investment.
As an entrepreneur, you understand that for food, drink, and entertainment services, the winning formula is one that appeals to all of your guest’s senses and perceptions. I’ll make sure that your kitchen and its operation are checking all the boxes, providing a long-lasting, sustainable business operation.
From equipment design, purchase, and installation to supplier selection, menu creation, and training your kitchen staff; we provide a customized solution that delivers the experience and revenues you want from your BOH. This will allow you to focus your time and energies on FOH concerns, guest experiences, and the overall operation of your restaurant/bar or distillery/brewery.
I think we all know that restaurants rarely open on time or on budget. Understanding this, with my help, when your restaurant has passed its inspections and is ready to open you can trust that the food that comes out of your new kitchen will be cooked to perfection and delivered to the pass looking, smelling, and tasting the way you want it to.
As an independent operator, if you think I can be of any help to you, I encourage you to reach out and contact me.
– Chef Jonathan Kouse