{"id":59,"date":"2018-11-08T12:58:33","date_gmt":"2018-11-08T12:58:33","guid":{"rendered":"https:\/\/chrissy-benoit.com\/2.0\/index.php\/home\/"},"modified":"2025-11-06T15:55:48","modified_gmt":"2025-11-06T20:55:48","slug":"home","status":"publish","type":"page","link":"https:\/\/chrissy-benoit.com\/2.0\/","title":{"rendered":"Home"},"content":{"rendered":"\n
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Passionate… Dedicated… Innovative…<\/h3> <\/div>\n<\/div>\n\n
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Customers ~ Costing ~ Culinary ~ Coaching ~ Creativity<\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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The Art & Science of Food<\/h2> <\/div>\n<\/div>\n
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Chrissy Benoit has always been passionate in the restaurant, food and people industry. \u00a0Chrissy has had experience across the board, from 4 star Caribbean resorts, to opening restaurants across the nation with acclaimed chef Wolfgang Puck. \u00a0An emphasis in staff training, development, concept growth, helping restaurants and resorts concepts achieve the best quality experiences for their guests. Monetizing sales through good design and thoughtful purchasing decisions. Chrissy also manages projects both new and with renovations.<\/p> <\/div>\n<\/div>\n\n

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\n \n Get To Know Chrissy Benoit <\/a>\n <\/div>\n <\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n
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Current Projects<\/h1> <\/div>\n<\/div>\n
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\n \n High Volume Commissary Kitchen <\/span>\n\n \n \n <\/span>\n <\/h2>\n<\/div>\n\n\n
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Large format kitchen design and execution flow.\u00a0 From 1500 sq feet to 6,000 sq feet, Chrissy has assisted in build out, licensing, equipment selection and placement for efficiency and food safety.\u00a0 With years of actually working in a kitchens both large and small Chrissy brings an operational knowledge that blends the architect, engineers and owners vision together for a highly functional result.<\/div> <\/div>\n<\/div>\n\n
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\n \n Other Projects &
Special Events <\/span>\n\n \n \n <\/span>\n <\/h2>\n<\/div>\n\n\n
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Feeding South Florida Community Kitchen<\/h4>\n \n <\/div>\n \n
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French Quarter, New Orleans<\/h4>\n \n <\/div>\n \n
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Havana Hideout<\/h4>\n \n <\/div>\n \n
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Caneel Bay U.S.V.I.<\/h4>\n \n <\/div>\n \n
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\n \n Services <\/span>\n\n \n \n <\/span>\n <\/h2>\n<\/div>\n\n\n
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Costing<\/h4>

Costing-We help you understand your current costs on all things, so you can better understand your menu engineering, where you may be losing out on revenue as well as were you could be leaving money on the table. This process is critical to understanding how to steer your business and create more R. in R.O.I.<\/p> <\/div>\n<\/div>\n\n

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Customers<\/h4>

We help you understand your customers and how to make them happy and keep them coming back!<\/p> <\/div>\n<\/div>\n\n

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Culinary<\/h4>

With full kitchen operations knowledge, we can help you asses the
effectiveness of you kitchen, your menu offerings and streamline recipes. We will help you energize your team, create effective processes and boundaries. This is the business of food, not a dinner party. We will help it feel and act like both.<\/p> <\/div>\n<\/div>\n <\/div>\n

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Coaching<\/h4>

We will work with your team to motivate them and give clear direction. We will offer a human resources approach to developing your team, or help you see and remedy toxic behaviors that may be getting in the way of your success<\/p> <\/div>\n<\/div>\n\n

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Creativity<\/h4>

We will work with your team and help guide and develop ideas to better your
brand and team. Creating a culture of professionalism and enthusiasm, we will help to better your brand and guest impact.<\/p> <\/div>\n<\/div>\n\n

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