Apply for BBQ Consulting with Jeremy Conrad
Proposed Project Length
Days, Months, etc.
Proposed Project Start Date
Point of Contact
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First Name
Last Name
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Additional
Project Information
Have you worked with a consultant before? If yes, what was your experience like?
What’s your biggest challenge with your BBQ business?
What happened that made you think, “I need to do something about X”?
What is the target (or outcome) you are hoping to achieve with consulting?
If you were to achieve that, what would that mean for your business?
What is the reason for consulting?
BBQ Business Turnaround
BBQ Start-Up
Concept Development
Menu Development and Recipe Help
Operational Analysis and Problem Solving
Marketing
Control Techniques
Management and Employee Training
Other
More specifically - What are you looking for?
Vendor Connections
24/7 Processes
Size-Based Shift Systems
Effective Training (management, pitman, trim, sausage, FOH)
Kitchen Collaborations
Customer Flow
FOH Systems
Pit Cleaning
Equipment Needs and Recommendations
Cues for Consistency
Product Improvements
Other
Business Info
Briefly explain the size of your business operation.
What does your project budget look like?
ANY additional information you believe is important for me to know:
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