Concept Development
Positioning, target customer, offer, brand direction and business model.
Restaurant Development · Hospitality Consulting
We build restaurants that work.
From the first idea to opening night, MyChef Toronto turns restaurant concepts into practical, profitable and scalable operations.
Toronto · Canada
Concept · Menu · Operations · Launch
What we do
From concept to opening—and beyond.
Culinary creativity, commercial thinking and operational discipline brought together in one restaurant-development process.
Menu & Culinary
Menu strategy, product development, recipe testing, costing and pricing.
Operations & Systems
Kitchen flow, purchasing, procedures, training and quality control.
Launch & Growth
Pre-opening support, rollout, refinement and multi-location readiness.
The principle
Good food gets attention. Strong systems keep the business healthy.
Technology — COSTIQ
Know where the money is going.
COSTIQ gives restaurant operators a clearer view of food cost, recipes, inventory and menu performance, helping teams make faster decisions with better operational data.
01
Recipe & food costingSee ingredient, portion and menu-item costs in one place.
02
Inventory visibilityTrack stock, purchasing and issues that need attention.
03
Performance insightsUnderstand margins and identify where profitability is being lost.
Restaurant intelligence
Food-cost trend
Last 8 weeks
Target 30%
Menu opportunities
View all
Illustrative dashboard preview
How we work
A focused path from idea to operation.
A clear process keeps creative decisions connected to cost, execution and the realities of running the restaurant.
Discover & Audit
Understand the vision, market, current operation, costs and constraints.
Strategize
Define the concept, menu direction and highest-value commercial priorities.
Develop & Systemize
Build, test, cost and document a food program the team can execute.
Launch & Refine
Train the team, support opening and improve the operation after launch.
Selected work
Experience built across real restaurant brands.
Quick-service, fast-casual and multi-location concepts—each with its own customer, menu and operating model.
The Operator Behind MyChef
About Hudson Bernard
Hudson Bernard works with entrepreneurs, owners and operating teams to turn restaurant ideas into real businesses. His experience spans concept development, menu strategy, costing, operational systems and launch support—connecting creative ideas with the discipline required to make them work in the real world.
Through MyChef Toronto, he has supported concepts including Hakkalicious, Sam Hot Chicken, New York City Sliders and Fresh Burrito, helping shape restaurants from early ideation through opening and growth.
Connect with Hudson on LinkedIn ↗Start with the idea
Let’s build a restaurant people want—and a business that works.
Share the concept, current stage and the problem you are trying to solve. The first conversation is about finding the right path forward.