Keith Schofield
Restaurant Consultant

Keith has been a working professional in the restaurant industry for the past thirty years. As senior managing partner of the Matt Prentice Restaurant Group over the last twenty years, he has run multiple concept properties ranging from traditional delis to four-star steak and seafood restaurants. Keith possesses both front and back of house experience, has opened venues from inception, through design, build and start up. His strengths lie in cost management and analysis, systemization and guest service execution and philosophy. He can assist in menu development and item costing, inventory tracking and control, as well as purchase bidding and specifications for product, equipment and small wares. His diverse kitchen experience affords him the ability to critique work station set up and efficiency flow.

Keith has experience with several restaurant POS system options, and can advise on report structuring as well as user-friendly screen and prompting set ups. He has taught management training seminars on many topics, including food and labor costs, P&L analysis, interviewing, guest service basics, and staff evaluation techniques and documentation.