Consulting, Marketing, Restaurant Services

 Thomas Badillo of Tom's culinary venture here.Join me as I take you on a tour of the latest food from around the world.My study of world cuisine, and dedication to the history of my profession, has led me to begin a new venture.I will give in-depth reviews of cooking styles and give an overview of the technique I have developed.
The Neo-Americana cooking style was created by me as a format to educate restaurant owners and kitchen professionals.My technique is an in-depth, historically accurate view of the world of food.  It includes; the effect modern techniques and the internet has on cuisine across the planet,the most commonly used ingredients, and the use of flavoring with herbs and spices.Also,the connectivity and commonality of the worlds food.
theCulinaryVenture is the only full service online resource network for Restaurant Owners and kitchen Executives. We offer custom menu design complete with in depth recipe cards on 250,000+ recipes crafted by me. Affordable comprehensive market specific advertising. Access to specialty vendors dealing exotic and delicate seasonal food, and great deals for restaurant equipment and supplies. I have over 15 years of fine dining and 6 years of casual dining experience. I have the knowledge and the professional training to bring your Restaurant into the 21st Century.
The new project I am working on is going very well now. The Neo-Americana cooking method has come to fruition. The next phase, getting it marketed is coming. For catering, my average food cost is 26%, and the quality is extraordinary.The restaurant food cost is 28%. The pictures are on my website, showcasing a very small portion of my skill. The Neo-Americana method can easily produce 250,000 original recipes. The techniques are easy to learn, and the variety is limited only by the imagination.My guide 52herbs&spices, is ready to make an impact at the national level. As soon as the orders come in for the guide, I will publish. The guide 52herbs&spices, is not a cookbook, but a how to on using herbs and spices.It gives common pairings and how to pair with spirits; the best proteins to use with what herbs and spices; combination do's and don'ts; and eases even the novice into the worlds herbs and spices and how to use them. America is finally getting tired of fast food. Casual dining is the new market. Easy, fun, fast paced, and tasty, that's what consumers want. The fresh ingredients are easy to obtain from a vendor. The atmosphere should be "Hospitality Dining" standards.Restaurant owners and General Managers beware. New food regulations and more diversity from competitors have changed the industry. The modern consumer is focusing on value and the quality of the food they are feeding they're families. No longer will "good enough", be good enough. Outstanding and amazing are the words consumers want to use when they leave your establishment. If you don't provide that, you're competitor's will.
Cleanliness, amazing service, and great consistent food are the keys to success. Food cost and labor are the most common profit killers.