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Energy :: Expertise :: Determination
Authenticity :: Efficiency :: Sustainability
“Complete Culinary Support for your Design Team”
We at Moxy believe that food is an essential ingredient in every
type of relationship between living beings. We strive to instill
in individuals a passion for their work as a means of impacting
guests’ lives and “restoring the soul”. Foodservice,
at its core, is a career that commits us to changing lives one
dish at a time by sustaining the well being of each person that
experiences the fruition of our labor. Our team of certified chefs
and culinarians are pledged to support our provision of menus,
recipes, designs, manuals, and systems with education and mentoring
to provide accessible self improvement and forward mobility of
any labor force we create or impact. We are committed to promoting,
supporting, and developing the culinary heritage of any community
for which we are privileged to contribute our values and expertise.
Provide menus, recipes, production standards, and full culinary
services:
Develop structure of Culinary and Service Staff positions and
all supported training, education, and certification:
Create inventory specifications, product sources, and costing
structures:
Design theme, concept, layout, and operating structure of foodservice
spaces:
Food safety and Sanitation Training and Certification:
Assisting Existing businesses in menu development and maximizing
profitability: Supply ongoing support and mentoring for management
and culinary staff: Identifying demographics and analyzing competition
Nutritional Competency, Contemporary food trends, and allergy
concerns
Focus on ‘Green’ design and sustainability in operations
“No matter the size of your budget or project,
Consult Moxy and Succeed”
Chef Brenner has formed a strategic partnership with Space
Designs.
Eric Brenner also works as culinary consultant for Kuhlman Design
Group www.kdginc.com
and SSA Foodservice Consultants www.studiofs.com.
More info on his projects will be updated as they are completed.
Kitchen Design/Menu Development/ Staff Training
Kaldi's Coffeehouses :: St. Louis, MO – Springfield,
MO – Kirkwood, MO – Chesterfield, MO – Clayton,
MO – Columbia, MO
Foodservice and Culinary Consultant for the multiple store openings
and expansion of the brand to include fast casual food that pairs
well with coffee.
Provided standardized recipes, budget & staffing guides, ongoing
support. Opened three stores within 6 months. Sizes varied from
2000 to 5000 square feet.
www.kaldiscoffee.com
Sub Zero Vodka Bar :: St. Louis, MO
Foodservice equipment and Culinary Consultant for the expansion
of food offerings to include a new Gourmet Burger Menu and two-level
kitchen. 60 seat capacity with two private dining areas. Costing,
POS programming, Menu design, and Public Relations.
www.subzerovodkabar.com
Comprehensive Culinary Services
Club EXO :: St. Louis, MO
Foodservice equipment and Culinary Consultant for this start up
Night club featuring ‘Southern Comfort’ cuisine in
an elegant lounge setting. Designed low impact kitchen and two
large bars. Order guides, recipes, training, and support.
Lady Luck Casinos :: Caruthersville, MO - Davenport, IA
Lady Luck Casinos :: Caruthersville, MO – Davenport, IA
Culinary consultant for the rebranding of these ISLE of CAPRIS
owned properties. Included complete menu concept for a 150 seat
restaurant with banquet facilities, satellite service areas, and
small buffet capabilities; fast casual grill & go bar areas
with 24 hour weekend service; and a large night club.
Standardized recipes, job Descriptions, Culinary and service staff
training manuals, cost structure, labor and sales budgets, Product
specifications on complete order/requisition guides.
www.ladyluck.com
Kitchen Design
Araka Restaurant :: Clayton, MO
Overall equipment specification, layout, and menu theme of this
new restaurant. Took part in all early meetings with design team
as we developed this dream kitchen and striking interior space.
www.araka.com
Lucas Park Grille :: St. Louis, MO
6000 square foot restaurant space including retail wine sales
and a market.
Find out about Chef and Owner Eric Brenner
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