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.
Let’s talk about what you’re opening—or what needs to work better.
Led by Chef Nathaniel Cayer—built on active executive chef leadership across high-volume dining, banquet catering, and multi-venue operations in Savannah, GA.
We help you plan your concept, kitchen layout, equipment needs, menu, staffing, and opening workflow—preventing costly buildout mistakes and opening-week chaos.
Design a physical line, prep area, and dish/storage flow that matches the menu you actually plan to serve.
Build a launch menu, prep schedule, and staffing structure your new team can execute cleanly from day one.
We help you identify bottlenecks, simplify prep and service, rethink your menu, and get a clearer handle on food and labor costs.
Diagnose where tickets stall during the rush and restructure prep and station handoffs for calm, repeatable speed.
Tighten your menu and bring clear accountability to recipe costing, waste, purchasing, and kitchen labor.
By Chef Nathaniel Cayer: Why station ownership, standardized prep, and calm communication at the pass determine whether a kitchen thrives during peak Friday night volume.
Read Chef Cayer’s Field Note →Explore how Cayer Group’s AI & Business Systems practice helps growing businesses connect scheduling, vendor/inventory documentation, and financial reporting.
Explore AI & Business Systems →Cayer Group’s restaurant consulting service—led by Culinary Director and Executive Chef Nathaniel Cayer—helps two groups of operators: founders opening a new restaurant or commercial kitchen who need a practical concept, station layout, equipment list, costed menu, and opening workflow, and existing restaurant owners who need an operational revamp to fix service bottlenecks, simplify prep, and control food and labor costs.
Ideally, you should involve Cayer Group before finalizing your commercial kitchen floor plan and equipment package. Designing station ergonomics, cold and dry storage, dish return, and line flow around your actual menu prevents expensive change orders and ensures your cooks can execute tickets smoothly during peak rushes.
In a kitchen revamp, Chef Nathaniel Cayer and Cayer Group audit your current menu mix, recipe yields, prep hours, and station bottlenecks. We standardize recipe cost cards, eliminate low-margin or single-use inventory items, cross-utilize prep across stations, and align prep schedules with real ticket volume so prime costs drop while plate consistency improves.
Chef Nathaniel Cayer is based in Savannah, Georgia, where he serves as Executive Chef at Sorry Charlie’s overseeing multi-level dining, banquet catering, and rooftop operations. Cayer Group provides hands-on restaurant and kitchen consulting in Savannah, across the Southeast, and through structured remote and on-site advisory engagements nationwide.
From the first idea to the daily rush, we help you build an operation your team can run with confidence.