Specializing In Ready Meal Innovation, Culinary Operations, HACCP plans and Facility Design Advisory.
Christopher Graham
I sense that the essence of my own culinary and healthy eating journey is ingrained in our family heritage. My grandfather, Gustave Gramaticous came to this country in the early 1900’s from the island of Evia, Greece and was a successful business owner of several well known restaurants throughout the Midwest.
I was mentored by many well known individuals; among them the late Louis Szathmary during stints as a guest chef at Chicago’s “The Bakery”. Upon visiting Chef Louis’ extensive Culinary Archives, and listening to his vast experiences such as a food advisor for NASA’s Apollo missions, I became inspired to become a Research and Development Chef.
Christopher Graham
I was mentored by the late Louis Szathmary during stints as a guest chef at Chicago’s “The Bakery”. Upon visiting Chef Louis’ extensive Culinary Archives and library, and listening to his vast experiences such as a food advisor for NASA’s Apollo missions, I became inspired to become a Research and Development Chef.
I Sense. That The Essence Of My Own Culinary And Healthy Eating Journey Is Engrained In Our Family Heritage. My Grandfather Gustave Gramaticous Came To This Country From The Island Of Evia, Greece In The Early 1900's And Was A Successful Business Owner Of Several Well-Known Restaurants Throughout The Midwest.
Your Product For Success
Two Notable Attributes Separate Us From The Pack; Customization And Personalized Service. Our Sweet Spot Is Providing A
Turn-Key Approach To Projects, Whether The Deliverables Are Geared Towards A Co-Pack Model Or The Need For A New
Facility With Specialized Equipment.
Product Development
We facilitate the exploration of new and innovative food concepts such as finished ready mealsor meal kits, nutrition bars
Preparing bench sample products that meet or exceed the gold standard
Providing standard nutrition and ingredient declarations in compliance with FDA and USDA regulations
Identifying quality standards such as eye appeal, taste, aroma and texture
Delivery model to the consumer and identify visual aesthetics, packaging materials, shelf life and machinery to bring the product to market
Researching function ingredients based on clean label requirements and consumer preference
Identifying process flow, specialized equipment sized to bring the product to scale without jeopardizing taste, quality, cost and safety
Facilitating taste panels. Developing sales presentations in person, on-line and in the field
We apply these skill sets to make your product successful.
Margin Analysis
This is an operations tool used to determine product viability. How? We utilize finished formulas and economize the cost to produce by optimizing the ratio of food cost per unit, packaging and end to end labor marketing.
Ingredient Sourcing
We will determine the best way to purchase specific ingredients, direct from the manufacturer, brokerage representation or through a local distributor.
Vendor Price Negotiations
There are instances where the operator does not have the facility or resources to carry massive amounts of inventory and in doing so is left in the hands of a local distributor. We negotiate the most equitable position by leveraging landed cost plus solutions.
Co-packing Relationships, RFQ (Request for Qualification) and RFP (Request for Pricing)
We will take the lead and help the operator to establish relationships with the right co-packers and provide auditing services to keep those relationships in check, by maintaining quality, consistency and safety standards for your product.
Recipe Software Implementation
Once vendors are established, we work with operators to accurately manage cost variances, inventory, and distribution. Then, assist in finding the right software tools to economize the purchasing function, perform initial data entry and articulation of ingredients to master formulas and sub-recipes.
Production Scaling and Product Launch
Once the right tools are in place, we establish a “prepare to produce” protocol to allow for proper production scaling, specification compliance, shopping lists, purchase orders, pre-production review of processing methods, hands-on support on the production floor, along with confirmation of yields and cost.
We Incorporate These Skill Sets
We Incorporate These Skill Sets To Assist You In Making Your Product, Facility Or Co-Packing Relationship A Profitable One.
Margin Analysis
This is an operations tool used to determine product viability. how? we utilize finished formulas and economize the cost to produce by optimizing the ratio of food cost per unit, packaging and end to end labor. marketing.
Ingredient Sourcing
We will determine the best way to purchase specific ingredients, direct from the manufacturer, brokerage representation or through a local distributor.
Vendor Price Negotiations And Minimums
There are instances where the operator does not have the facility or resources to carry massive amounts of inventory and in doing so is left in the hands of a local distributor.
Co-packing Relationships, RFQ *(Request for Qualification) and RFP *(Request for Pricing)
We will take the lead and helping the operator to establish relationships with co-packers, prime vendor purchasing programs by category, chemical and cleaning services, laundry services and equipment purchases
Recipe Software Implementation
Once vendors are established, we work with operators to accurately manage cost variances, inventory and distribution. Then, assist in finding the right software tools to economize the purchasing function, perform initial data entry and articulation of ingredients, sub-recipes and master formulas
Production Scaling and Product Launch
Once the right tools are in place, we establish a “prepare to produce” protocol to allow for proper production scaling, specification compliance, shopping lists, purchase orders, pre-production review of processing methods, hands-on launch on the production floor, along with confirmation of yields and cost.
Facility Design Flow And Technical Advisory
Working hand in hand with architects, mechanical and structural engineers to
determine a HACCP driven design flow that works within the confines of an
existing building or in some cases new construction.
What Our Customers Say
We were fortunate to have Chris on our team for three years, benefiting from his exceptional culinary expertise. His dedication to crafting unique recipes within strict parameters, coupled with his professionalism and leadership in driving safety standards, played a crucial role in the success of our early trials.
Ryan Whitney
Vice President, Head of Operations at Faeth Therapeutics, Inc.
Chris Graham Is a top notch consultant. It is a pleasure to work with and frequently learn from him.
Rob Mattoch
Director of Sales, Western Territory at Tucs Equipment
Chris Graham is one of the most knowledgeable people around with respect to health, fueling needs given different athletic requirements, and how different foods will react to various methods of preparation. Add to that award-winning culinary skills, due diligence and excellent communication skills, he is the go-to guy in the field.
Dr. Stephen Walker
Executive Director at The Podium Performance Academy Adjunct Professor - Sport and Performance Psychology Program - UWS
Chris Graham has come to us with the highest level of competency in both business and food operations advisory. His display of professionalism, quality, integrity, judgment and innovative outlook has allowed us to consider realistic opportunities for growth and success that we were uncertain of in the past. Now looking ahead with a much wider lens, we are confident that our newly structured meal model can truly make a difference. Chris has provided insight related to business strategy, recipe development, cost models, meal concept, food safety, equipment applications, packaging, delivery, market positioning and branding. This new approach will stimulate business and motivate our customers the way we always envisioned it could, with much appreciated and continued support of Chef Chris.
Heather Sosias
CEO, Partner Fitfoods & Co
On behalf of Cleveland Range, Inc., I would like to take this opportunity to share our appreciation for your presentation at the Western Region Cook Chill Operators Conference, outlining the recently completed Cook Chill Culinary Solutions Guide. We look forward to hearing your presentations at future conferences and again, thank you for a job well done.
Susan K. Smith
Director of Cook Chill Sales Western Region
As a start-up and new to the Natural Foods Industry we approached Chris Graham of Christo Cuisine to guide us in developing our go-to-market strategy and develop and refine our processes for production. Chris was instrumental in getting our numbers to a place where our business model could work in the marketplace. He also connected us to key people in the industry thus opening many doors in a somewhat impenetrable business. We will continue to contract with Chris as we introduce new products into the marketplace and tap into his knowledge of market trends. What we love about working with Chris is his ability to set goals and target dates and meet them every time. In addition to being extremely knowledgeable of the market place he will go out of his way, like meeting us at the Grand Opening of the New Whole Foods Market, to check out product placement, pricing and the competition, all done with extreme professionalism and integrity. Needless to say Chris has been an invaluable member of our consulting team and we would highly recommend him.
Natural Foods Industry
I am pleased to take this opportunity and express my appreciation for the comprehensive update of ingredient specifications as part of a continuing effort to improve management systems for Corporate Food Operations. The scope of your work required constant follow-up with buyers in the RCCL Hotel Purchasing Department. Feedback indicates that your performance was well received and has helped to position us on the right track.
Rudi Sodamin
Director Corporate Food Operations
"There is nothing about Roth Industries that isn't state-of-the-art," Roth says, "from the equipment that we have to the facility that we have to the people that we have. "That includes the company's culinary director, Christopher Graham. Before joining Roth Industries, Graham built products "for almost every name you can think of," Roth says, including Whole Foods and Costco. Roth calls Graham "a cutting- edge guy" who can blend the culinary qualities of a premium chef with the newest technologies in packaging.
Roth Industries
