Foodservice operations & procedures
Review of food production workflows, service practices, purchasing, menus, and operational policies in restaurant and institutional foodservice settings.
FOR ATTORNEYS
Expert witness and litigation consulting inquiries are welcomed for matters involving foodservice operations, training, and culinary practices. Each engagement begins with a review of fit, conflicts, and the questions requiring analysis.
AREAS FOR CASE REVIEW
Review of food production workflows, service practices, purchasing, menus, and operational policies in restaurant and institutional foodservice settings.
Assessment of training materials, role expectations, competency requirements, supervision practices, and the documentation supporting them.
Review of operational sanitation and food-handling practices within the scope of documented education and teaching experience. Specialized scientific questions are evaluated separately.
Analysis of culinary processes, sensory evaluation, formulation practices, and product development documentation informed by teaching and research.
SUPPORT FOR COUNSEL
Opinions depend on the evidence and the scope of the assignment. Engagements may be considered for plaintiff or defense counsel, subject to conflicts and availability.
THE ENGAGEMENT PROCESS
Share the parties, jurisdiction, key deadlines, and a brief, nonconfidential description of the matter.
Confirm conflicts, relevant expertise, availability, records needed, fees, and written engagement terms.
Examine the materials, identify assumptions and limitations, and explain findings in language counsel can use.
Case-specific expertise is assessed before acceptance. Medical causation, engineering, security, and specialized forensic testing require separate qualifications. Expert qualification and admissibility are determined by the court.
Fees and retainer terms are provided after the initial scope discussion.
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