James Lucchesi

Heart to Table is a business created around my philosophy of being engaged from field to plate & practicing intentionality in the kitchen.

• Developed business plan and budget to maximize profitability.
• Product development for retail grocery market.
• Ensures compliance with food safety regulations.
• Private food service/catering management, including personalized meal plan development.

• P&L Development - Created tools to monitor COG, labor cost & prime cost to monitor profitability
• Managed bar staff, hiring, and disciplinary procedures when necessary.
• Developed recipes and menus to meet customer preferences while optimizing profitability.
• Assisted with planning events, private parties, catering, etc.

• Managed budgets, purchasing, labor costs, and supplies in accordance with set targets.
• Conducted daily staff training on responsible service practices, menu items and food pairings.
• Food/beverage menu consulting and development.
• Supervised staff in daily operations including scheduling, performance reviews, disciplinary action and development plans.
• Oversaw special events (menu planning/staffing) to ensure efficient operations.
• Concepts include Cottage & OKO (4 Locations)

• Organized and conducted regular staff meetings to discuss food safety, customer service, and menu changes.
• Tastings of new products for management team review prior to purchasing decisions.
• Ensured accurate preparation of drinks according to recipe standards while monitoring cost controls within established guidelines.
• Managed budgets related to beverage purchases, labor costs and supplies in accordance with set targets.
• Designed specialized drink menu with classic and innovative drinks, prices, and nonalcoholic beverages.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Concepts include Kawa Ni, The Whelk & Don Memo