Young Cannella LLC
We design restaurants, menus, wine lists and employee training outlines that get restaurants on the map and in the black.
From the Ground Up
Like characters in a novel, the personality of a restaurant evolves over time. We can help you create a concept that ends up being the hero.
While size matters, usable space matters more. Do you have enough power? Sinks? Indirect drains? We’ve seen a lot of beautiful new restaurant kitchens that just aren’t usable commercial kitchens. With over 30 years of experience at the rail, we know how to fit an efficient, high functioning kitchen into almost any space.
Offer a menu that works for your space and for the expertise you have on hand. We design profitable menus that make customers happy and get noticed by the media.
Have us look over your applications before you send them to the health department and liquor board. It’s better if we find the red flags before the agencies that be do.
With decades of experience in every conceivable role in the food industry, Erik has much to offer any professional need of a consultant or a teammate in hospitality. Erik is good. Exceptionally good.Peter Lambros
Erik and Adrianne were integral part of executing the Joseph Phelps Insignia day Festival of over 2,000 guest in 2010 and 2011. I would not have been able to do it without their organizational skills and hand work not to mention their problem solving abilities.Rick Warkel
Designed Menu and Wine list for Ferrara Restaurant on Vashon Island. Ferrara, boasted a Robert Parker Top 100 wine list.Antony Anderson