CHEF NATHANIEL CAYER • RESTAURANT & KITCHEN CONSULTING

A kitchen that works. A business that can grow.

Opening a restaurant or reworking an existing kitchen takes more than a strong menu. The space, people, costs, and daily operations need to work together.

From the first idea to the daily rush, we help you build an operation your team can run with confidence. Cayer Group helps you turn your vision into a practical plan—or find what needs to change when your current operation isn’t working.
Starting Fresh: Plan a Launch Ready for a Revamp: Fix Operations

Let’s talk about what you’re opening—or what needs to work better.

Chef Nathaniel Cayer, Culinary Director of Cayer Group LLC and Executive Chef
Led by Chef Nathaniel Cayer

Culinary Director at Cayer Group LLC and Executive Chef at Savannah’s landmark Sorry Charlie’s.

TWO FOCUSED HOSPITALITY PATHS

Whether you are opening doors or reworking the line.

We tailor our work to where your restaurant or kitchen stands today—combining physical layout, menu design, cost discipline, and daily operational workflow.

PATH 01

Starting fresh?

We help you plan your concept, kitchen layout, equipment needs, menu, staffing, and opening workflow.

What We Plan Together
Concept alignment, kitchen line and prep ergonomics, essential equipment selection, engineered launch menus, hiring and station structure, and opening-week readiness workflows.
Detailed Breakdown
Explore Starting Fresh: New Concept & Kitchen Launch →
PATH 02

Ready for a revamp?

We help you identify bottlenecks, simplify prep and service, rethink your menu, and get a clearer handle on food and labor costs.

What We Rework Together
Ticket and line bottlenecks, overly complex prep lists, low-margin or slow-moving menu items, recipe costing, waste reduction, and BOH/FOH labor scheduling.
Detailed Breakdown
Explore Ready for a Revamp: Kitchen & Cost Turnaround →
Commercial restaurant kitchen pass and expo line with brass heat lamps and disciplined culinary team
INSIDE THE DAILY RUSH • SAVANNAH & NATIONWIDE

Disciplined Station Flow & Pass Execution

Every square foot of prep, cold storage, hot line, and expo pass designed so your crew moves without cross-traffic or ticket bottlenecks.

Commercial Kitchen Architectural Flow Schematic: Receiving, Prep Line, Hot Line, Expo Pass, and Prime Cost Control
HOSPITALITY INQUIRY

Let’s talk about what you’re opening—or what needs to work better.

From the first idea to the daily rush, we help you build an operation your team can run with confidence.

Direct Inquiry Email karen@cayergroupllc.com

Hospitality & Kitchen Consulting Inquiry

Select whether you are starting fresh or revamping an existing operation.