We go beyond conventional services, providing comprehensive and robust support tailored to experienced entrepreneurs navigating complex challenges.
How many times have you uttered the words or thought to yourself, if only I could clone myself?
If you are like most hospitality entrepreneurs, you find there are never enough hours in the day or enough hands, eyes and brains to tackle the never-ending challenges of running a successful hospitality enterprise. That’s where the Small Batch Concepts team steps in…
Partnering as “cloners” with your team to make your hospitality business a success!
Clone + Owner = Cloner
/klōn/ + /ˈōnər/ = /klōnər/
Clone
/ˈklōn /
noun: clone; plural noun: clones
a person or thing regarded as identical to another
Own·er
/ˈōnər/
noun: owner; plural owners
one to whom business or property belongs
What We Do
Helping our clients successfully navigate their entrepreneurial journeys
Our team understands that each business is unique! With our hands-on approach, and an eye on your bottom line, we provide creative, functional business solutions for your individual challenges. Whether you are at the visionary/startup phase, or decades into your hospitality journey, we join forces with you and your team to provide powerful solutions to your hospitality challenges.
Operations, Logistics and SOPs
Business Flow &Vendor Management
Communication and Technology tools
Best Practices
All Things Culinary
Menu Design
Recipe Development & Presentation Standards
Sourcing and Purchasing
Business Development and Marketing
Growth & Scalability
Programming
Social Media & Custom Campaigns
Human Resources
Culture Building
Team Training
Administrative Tools
Project Management from Start to Finish
Vision & Design
Construction & Interiors
Launch
Community Engagement
Mentorship Programing & Training
Community Sponsorships & Partnerships
Social Responsibility
How We Work
As “Hands On Hospitality Consultants”, we want to get to know you and your operation. Each venture is unique, and we believe in investing time to listen to your individual goals, work to understand current challenges or stressors in your business, and then put together the right team for your project. With our “Operations Assessment” (detailed below), we will identify current weaknesses and chart a course forward to enhance your overall operation.
For those entrepreneurs looking to start a new hospitality business,
the Small Batch Concepts Team will skillfully perform a New Concept Assessment.
Our Five Step Hospitality Operations Assessment
Getting Familiar
The Small Batch Concepts team will meet with you at your establishment in order to understand why you reached out to us. This allows us to learn more about the challenges facing your business and establish some preliminary goals, including a project timeline.
Share Your Story
To truly understand your needs, we will review any and all materials you are willing to share. Ideally, all standard operating materials, printed collateral (such as guest menus, promotional literature, etc), culinary documentation and recipes, P&L statements, as well as online presence. This “deep dive” into your defined standards arms your Small Batch team with perspective to tackle the next step.
Let’s Visit
After a brief intro to your team, we spend time at your location, observing operations and interactions both in the Front of House and Back of House. This observation period allows us to compare actual day-to-day operations to your ideal/defined standards. The more you share with us during this phase, the better we can determine challenges and remove the roadblocks to success and profitability.
Let’s Chat
Following our visit, your Small Batch Consultant will host a debrief session with you to discuss initial findings and share general thoughts on strategies to enhance your operation’s overall performance.
The Good Stuff
The last piece of a typical Operations Assessment is our report. This document will recap the process, clearly detail challenges identified, and provide clear, actionable steps for improving operational efficiencies. Together, we review your report and determine how to implement the recommended improvements.
Who We Serve
We’ve partnered with hospitality teams from startups to industry veterans…and everybody in between.
Whether you’re an existing owner looking to grow, a multi-unit operator seeking to expand and enhance your brand, or an entrepreneur envisioning the launch of a new hospitality venture, Small Batch Concepts will be your “CLONER” every step of the way
Catering Companies
Restaurants, Bars, Cafes & Clubs
Food and Market Halls
Ghost Kitchens, Culinary Incubators and Shared Kitchens
Boutique Hotels & Spas
Specialty Food Producers
Breweries & Wineries
Special Event Sites and Venues
Luxury Senior Living Communities
Food Trucks & Specialty Mobile Operators
What Our Clients Are Saying
“Allow me to extend my heartfelt gratitude to you, Lauren, and the entire SBC Consulting team. The success of Quinto Pizzeria and Tap House owes much to the exceptional menu, recipe development, and training provided by you and your team. Your unwavering expertise has played a pivotal role in our accomplishments. We will always be knocking on your door as we continue to grow and expand.”
Pedro Cueto
Quinto Pizzeria & Taphouse, Denver
Washington DC
“I’ve known Lauren since 2002, when she began assisting with events coordinated by Office of the President at Catholic University. Our experience in working with Lauren was excellent, as she communicated well, understood budgets, could create a perfect menu and was always kind, and attentive to our needs. Lauren was always able to give us direction and assistance in executing whatever type of event was being hosted, whether an intimate luncheon or gala dinner. I would recommend Lauren for any hospitality project. She’s a gem!”
Suzanne McCarthy
VP, University Relations Catholic University of America
Washington DC
“With a company like Occasions (that is 50+ years old), trying to make much needed change is a challenge to say the least. Your decades of hospitality and catering and experience were a terrific asset for us and allowed our culinary staff to embrace change more easily. Having a consultant who acts as a member of our team and doesn’t go away is rare and unique to find. It is great to know that all of us have forged a lasting professional relationship. “
Chris Kock
COO, Occasions Catering
Washington DC
“Howard’s gracious manner, thoughtful attention to detail, superb leadership and outstanding vision ensured that each one of our events was a success”
Adrian Lund
President
Institute for Highway Safety
“Without hesitation, I would recommend Lauren to any hospitality organization that strives for excellence in service, creativity, productivity and profitability. Given her entrepreneurial background, Lauren can help any business increase efficiency and improve their bottom line. The combination of her business sensibility, well-seasoned methodology and technical skills make for formidable combination across any hospitality business environment. I have ultimate respect for her experience and professionalism, and it is an added bonus that her good nature and kindness make working with her both enjoyable and productive.”
Karen Baker
Farm Station Café & À la Carte Catering
Vint Hill, Virginia
“Working closely with Howard & Lauren for five months I found them to be extremely hard working, professional, honest, creative, and knowledgeable in all aspects of hotel, spa, restaurant and event operations. Their expertise ranges from culinary skills to hotel and spa management, physical plant, marketing, financial analysis and strong negotiation skills.”
Richard R Thompson
Managing Member
LanCo Development LLC
“My staff and I were in the hands of consummate professionals for all of our evens held at the ever busy Poplar Springs Inn & Spa.. Any request we had during the planning was answered with a creative solution that was sensitive to our objectives and more importantly, our budget. Howard and his Small Batch Concepts team took everything in stride. In short, I cannot recommend Howard & Small Batch Concepts highly enough. His creative vision, integrity, leadership and hospitality management skills are second to none and to add to it all, he is an extremely talented chef!”
Betty Dean
Vice President Didlake Inc
Corporate Communications & Development
“Arriving at a time of transition and critical expansion for our catering and commissary operation, your depth of hospitality and business experience provided a wealth of resources and allowed us to chart a path forward. Given your entrepreneurial background, it was not surprising at all that you naturally think like an owner and have the innate ability to connect with and help lead our team. It is rare to work with consultants who take genuine ownership, rather than treating the work as simply “a project”.”
Grace Shea
Lebanese Taverna Restaurant Group
“Howard, The personal approach you take made all of the SWIFT Executive Committee feel right at home thanks to your gracious hospitality. Your innate ability to manage multiple teams (with your creative spin) always came through. Anticipating our needs, from wine service to the type of menu our multi-national crowd would enjoy, you always remained one step ahead of our team. I am hopeful that we at SWIFT will have the opportunity to work together again soon! With best regards, and again, many thanks for all what you have done for us, and SWIFT!”
Dominique D’Havé
Executive Assistant to the Chief Executive Officer
S.W.I.F.T. SCRL
Recent Projects
Lebanese Taverna Restaurant Group
Washington DC
Our team was tasked with securing and setting up new production facility, as well as hiring key team members, including Executive Chef and Director of Catering and Operations.
Poplar Springs Inn and Spa
Casanova, Virginia
For the relaunch of this one-of-a-kind property, our Small Batch Concepts team provided the new ownership group with critical and broad scope advisory consulting services.
Quinto Pizzeria and Taphouse
Denver, Colorado
Quinto Pizzeria was the realization of a dream by its founders, one that required professional guidance for a successful launch of their unique concept.
Occasions Catering
Denver, Colorado
Occasions Catering of Denver, a well-established and highly rated 50-year-old company, partnered with Small Batch Concepts to enhance their culinary production and ensure seamless execution at events.
Thrive Senior Living at One Loudoun
Ashburn, Virginia
Small Batch Concepts was retained by Thrive to execute a professional evaluation of the Food and Beverage/Hospitality operations at one of their flagship properties.
The City Tavern Club
Washington, DC
Thanks to our impeccable reputation in the hospitality community, our team was brought in to evaluate and restructure Club operations to improve fiscal stability and promote membership growth.
The Ag District & Chrysalis Vineyards
Middleburg, Virginia
Our team worked to support an aggressive timeline to open the “Ag Building”, and provided detailed post opening SOPs.
.
Mess Hall
Washington DC
A “pioneer” in the Culinary Incubator scene, Mess Hall offers multiple shared commercial kitchens to their membership community, which consists of nearly 40 food and beverage startups.
Relish Caterers & Event Planning
NYC & Washington, DC
With Small Batch Concepts’ in depth knowledge of the DC catering and event planning “scene”, we provided Relish with relocation and acquisition services to facilitate expansion into the DC market.
Appleridge Senior Living
Elmira, New York
When a multi-unit Senior Living Community operator wanted fresh eyes on their dining operations, they hired the Small Batch Concepts team to analyze their dietary program.
Talk to Us
Need a “Cloner” to help with your new Hospitality Venture or looking to make adjustments to your existing business? No question is ever too big or too small. We’d love to hear from you.