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2562 Hylan Blvd.   Suite  60105

Staten Island, New York, 10306

© 2010 - 2020 | Golden Mine 2000


My input to your Business can be as simple or extensive as you like. My extensive experience in Real Estate & Restaurants (Former Owner, Executive Chef and Food & Beverage Manager) qualify me to assist you on every level of your Business. Before you even pick your location, talk to a professional with experience in the business. It will save you thousands of dollars & months of headache.

Preliminary consultation
By phone or in person
First time First hr, Free

General, project planning, budgeting, legal requirement ......
Hourly consultation fee $100.00

Block time or project rates are also available.

In my experience, consulting fee for a full restaurant start to finish will range

from $10,000 to $15,000 and will require my services for a minimum of one

month & up to two. All fees are negotiable as they apply to each unique

business venture.


Restaurant / Kitchen design Consulting
$1000.00 +

This will cover design to:
> Maximize efficiency in space usage, traffic flow, employee operations & safety, utility consumption ...
> Coherence with local health Dept. & building cod regulations & requirement.
> Kitchen design & required equipment

Restaurant menu planning
$1000.00 +

This will cover:
> Comparison of competitor's menu & discussion of other successful Establishment in the area.
> Theme development
> Maximizing menu elements, their usage & versatility
> Food life span & usage
> Portions / presentation
> Number of items for each category i. e. soup, salads, appetizers, entrees, desserts, drinks, sides ...
> Investigating available ingredient & suppliers.

Kitchen staff training
$300.00 per day

This will cover:
> Use of equipment, cleanup & maintenance
> How to prepare the recipes for the menu items & storage
> Important of the "Food" integrity & preparation
> Health Dept. requirement
> Inventory & ordering

Development & training of overall restaurant operation
$400.00 per day

This will cover:
> Handling of money from floor staff to management
> Customer care & relationship
> Order processing
> Order fulfillment
> Food handling & service
> Theme, image
> Efficiency
> Safety
> Wait staff knowledge & helpfulness


This will keep me on call six days a week for any question, assistance, or emergency I may be need for.
> I will be available to fly to your location at my expense two times a year for whatever reason necessary including but not limited to developing menu changes / expansion, restaurant changes, or any other related business adjustment or expansion.
> I will be available to research & develop contacts for food items & ingredient as needed.
> I will also keep you up - to - date on any new discoveries, opportunities, trends, etc. , that I may be aware of as they come to my knowledge throughout the year.
> Any visits required in addition to the two trips included will be paid for at the client's expense. All accommodation costs & the daily per diem, while I am on location, will be at the client's expense & will apply for any time or reason my presence will be needed by you.

All legal expenses incurred at the conclusion of any contract negotiations & signing will be responsibility of the contractor.

Please review this outline thoroughly & keep in mind that I can help you in saving lots of money & time with my many years of trial & error and my many successes.

 My Regards,

            Ahmed Hassan