Post on 03-Jul-2020
DAVID BURKEFueled by passion, grit and a knack for artful innovation, Chef David Burke is one of the best known and most respected chefs in modern American cuisine.
Considered a leading pioneer in American cooking, Burke, a New Jersey native, also is recognized internationally for his revolutionary techniques and skill, his successful restaurant empire and his many TV appearances. He is, in the parlance of today’s celebrity chef culture, a rock star of the culinary world.
Burke’s kitchen mastery won early recognition when, at the age of 26, he was named Executive Chef of the legendary River Cafe. And while there, he became the first American ever to win the prestigious Meilleurs Ouvriers de France Diplome d’Honneur, cementing his reputation as a leading international chef. He subsequently won Japan’s Nippon Award for Excellence, the Robert
Mondavi Award of Excellence and two nominations for James Beard Best Chef. Burke also was awarded a coveted three-star New York Times review while at the River Café and later became a familiar guest on TV’s Top Chef.
Looking for fresh opportunities, Burke eventually set his sights on a new goal - restaurant ownership. He opened many restaurants with the founder of the iconic Smith & Wollensky, and later formed a hospitality company with partners, owning and operating numerous award-winning restaurants around the United States. It was during this period he gained U.S patents for several innovations, including his famous Himalayan salt aging process for beef, Always progressing, Burke
Chef Burke’s awards are too numerous to catalogue, but include such notable recognition as:
• Meilleurs Ouvriers de France Diplome d’Honneur. The only American to win this honor. • Japan’s Nippon Award of Excellence • Robert Mondavi Award of Excellence • Culinary Art Institute’s August Esco�er Award • James Beard Foundation Who’s Who in Culinary Arts • Nation’s Restaurant News awarded him with the Menu Masters Award
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CARMINE DI GIOVANNICarmine Di Giovanni’s playful yet serious cooking style is rooted in technique and experience honed at some of New York City’s top kitchens including Picholine and serving as executive chef at David Burke Townhouse. He is a seasoned professional, with confidence and a genuine personality that endears him to culinary professionals and amateur foodies alike. This is a chef who took a break from working with notable stars Laurent Gras, Eric Ripert, Mario Batali, Daniel Boulud and David Burke to embark on a “culinary walkabout” to Italy to rediscover and connect with what brought him into the profession
created his own company, David Burke Group, with several sub companies including DB Global and David Burke Hospitality, which owns and manages, licenses and consults with restaurants, hotels, clubs and schools.
Burke is also the author of two cookbooks, Cooking With David Burke, and David Burke’s New American Classics.
in the first place. Upon his return to New York, he was asked to take the helm of Picholine as chef de cuisine, where the restaurant achieved a coveted two Michelin stars for four consecutive years, along with a three-star rating from The New York Times.
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DAVID BURKE HOSPITALITY MANAGEMENT
WHAT WE DODavid Burke Hospitality Management was born out of Chef David Burke’s vision to bring the true nature of the culinary arts to every customer.
David Burke Hospitality Management is a full-service hospitality management team with the ability to oversee and execute all aspects of a food service facility. David Burke Hospitality Management creates original food service concepts, menu design, provides accounting, food procurement and front of the house sta�ng.
Individuals are trained to provide an outstanding dining experience every time a meal is served. From expertly trained cooks to the front of the house management service team, every David Burke Hospitality Management associate has a deeply passionate approach to the food service profession.
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At David Burke Hospitality Management, our goal is to exceed all our stakeholders’ expectations every day.
DAVID BURKE HOSPITALITY MANAGEMENT
WHAT WE DOOVERVIEWCustomers are looking for something unique and creative. Clients come to David Burke Hospitality Management looking to enhance the entire food service experience.
From interior design to full service restaurant management, chef training and unique menu design, David Burke Hospitality Management delivers beyond the client’s expectations.
We begin with a comprehensive consultation on the goals and objectives of each client, and once
the assessment is made, David Burke Hospitality Management delivers a need based turnkey solution.
Each project has its own unique opportunity, its own customer profile and specific menu requirements that fit just right. David Burke Hospitality Management’s approach to planning ensures that every project delivers just the right experience at exactly the right time.
Each project has its own unique opportunity, its own customer profile
and specific menu requirements that fit just right.
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OPERATIONS MANAGEMENT
AND ACCOUNTINGDavid Burke Hospitality Management o�ers a turnkey comprehensive financial management system for all types of food and beverage outlets. Each venue receives real time analysis of labor costs, food costs, credit card charges and liquor and mixers.
We provide monthly verification of vendor invoices and POS system data to ensure an accurate real time assessment of profit and loss.
Our restaurant accounting subject matter experts assist with financial
analysis, cost adjustments, vendor negotiation and account reconciliation. Our entire management team is trained to drive e�ciencies and profitability at our client’s food and beverage facilities.
Relationships cultivated for decades with strategic food vendors and exclusive associations with premium beef vendors gives David Burke Hospitality Management a distinct advantage.
FOOD INVENTORY
FOOD ITEM
CATEGORYPURCHASE UNIT - SIZE, DESCRIPTION(Case, Bag, Can, Lb, Kg etc) PURCHASE UNIT COST UNITS COUNT
COST
COD FILLETS (24)
Fish
24 Piece Case
19.44
24 EACH0.81
GOLDEN TIDDLERS
Fish
5Kg Case
16.63
1 5Kg16.63
PRAWNS COOKED & PEELED (20)
Fish
Case of 20x500Gm bags
40.00
20 500Gm2.00
SALMON FILLET SKINLESS (30)
Fish
30 Piece Case
31.20
30 EACH1.04
SCAMPI BREADED (10)
Fish
Case of 10x1Kg Bags
49.00
10 1Kg4.90
BACON UNSMOKED BACK (4)
Meat
Case of 4x2.26Kg Bags
23.88
4 2.26KG5.97
BURGERS 4OZ (48)
Meat
48 Piece Case
11.52
48 EACH0.24
CHICKEN DOUBLE BREAST 185G
Meat
30 Pice Case
34.48
30 EACH1.15
CHICKEN
Meat
BAG
HAM SLICED
Meat
454G
LAMB LEG STEAK (20)
Meat
EACH
LAMB CUTLET
Meat
EACH
PORK RIB EYE 7 OZ (24)
Meat
EACH
SAUSAGE BREAKFAST 1X8
Meat
BAG
SAUSAGE IRISH
Meat
BOX
SAUSAGE MINI PORK
Meat
CASE
STEAK GAMMON
Meat
EACH
STEAK RUMP 10 OZ
Meat
EACH
STEAK SIRLOIN
Meat
8OZ
CHICKEN JUNGLES (40)
Multi Portion
2 KILO
CHICKEN TIKKA
Multi Portion
EACH
LASAGNE AL FORNO
Multi Portion
3 KG
STEAK&ALE PIE (1X24)
Multi Portion
EACH
TURKEY TWIZZLER
Multi Portion
EACH
APPLE&BLACKBERRY (12)
Sweets & Desserts
EACH
BAKED CHEESECAKE (12)
Sweets & Desserts
EACH
CHOC FUDGE SAUCE
Sweets & Desserts
BAG
CHOCOLATE RIOT (12)
Sweets & Desserts
EACH
CUSTARD (12)
Sweets & Desserts
EACH
ICE CREAM MOVEN ALL
Sweets & Desserts
2.4 LTR
ICE CREAM MOVEN ALL
Sweets & Desserts
5 LTR
PROFITEROLES 1X5
Sweets & Desserts
BAG
ROLY POLY (12)
Sweets & Desserts
EACH
STICKY TOFFEE PUDDING (12)
Sweets & Desserts
EACH
TOFFEE SAUCE (12)
Sweets & Desserts
EACH
Toppings BUTTERSCOTCH/CHOC/RASPBERRYSweets & Desserts
EACH
WAFFLES BELGIAN
Sweets & Desserts
CASE
X MANS PUDDING 1X12
Sweets & Desserts
EACH
APPLES GREEN
Fruit & Veg
1.5KG
BANANAS
Fruit & Veg
1.5KG
BROCCOLI 2KG
Fruit & Veg
2KG
CARROT 2KG
Fruit & Veg
2KG
CAULIFLOWER
Fruit & Veg
8.5KG
CUCUMBER
Fruit & Veg
EACH
EXOTIC FRUIT SALAD
Fruit & Veg
1.25KG
FZ CHIPS
Fruit & Veg
2.5KG
FZ MUSHROOMS BREADED (12)
Fruit & Veg
1KG
FZ ONION RINGS BATTERED (10)
Fruit & Veg
1KG
FZ PEAS GARDEN (6)
Fruit & Veg
2LB
FZ POTATO MASHED
Fruit & Veg
KILO
FZ POTATO ROAST
Fruit & Veg
KILO
FZ POTATO SMILES
Fruit & Veg
KILO
FZ POTATO WEDGES (4)
Fruit & Veg
2.5KG
FZ POTATO SHELS (4)
Fruit & Veg
1X200
MUSHROOMS BUTTON (2)
Fruit & Veg
2.72KG
MUSHROOMS FLAT FIELD
Fruit & Veg
2.72KG
ONIONS
Fruit & Veg
2KG
PEARS
Fruit & Veg
1.5KG
POTATOES JACKET
Fruit & Veg
25KG
POTATOES NEW
Fruit & Veg12.5 Kg Sack
6.50 12.5 12.5KG
0.52
SALAD MIX (12)
Fruit & Veg
1X12B
TOMATOES
Fruit & Veg
6KG
BUTTER PORTION (100)
Dairy
BOX
MOONRAKER BUTTER
Dairy
EACH
CHEESE BRIE (4)
Dairy
EACH
CHEESE CHEDAR
Dairy
KG
CHEESE MOZ (10)
Dairy
1KG
CHEESE MOZ (12) BALLS MINI
Dairy
1KG
CHEESE STILTON
Dairy
EACH
CREAM AEROSOL SPRAY
Dairy
500GM
CREAM WIPPING
Dairy
LTR
EGGS (15)
Dairy
DOZEN
EGGS LIQUID (12)
Dairy
KILO
MILK SEMI SKIMMED/FULL
Dairy
4 PT
SOUR CREAM
Dairy
5LTR
SUNFLOWER PORTIONS (100)
Dairy
BOX
YOGHURT ALL
Dairy
EACH
YOGHURT&CUCUMBER DIP 1KG
Dairy
1KG
BAGUETTE TEAR/SHARE WHITE
Bakery
EACH
BLOOMER BREAD (6)
Bakery
EACH
BREAD LOAF
Bakery
EACH
CROISSANTS (32)
Bakery
BOX
GARLIC BREAD SLICES (300)
Bakery
BOX
MINI MUFFINS
Bakery
BOX
NAAN PLAIN
Bakery
BOX
TORTILLAS 6INCH
Bakery
PACK
GARLIC GRANULES
Herbs & Spices
TUB
MOROCAN SEASONING
Herbs & Spices
350G
PEPPER GROUNDS BLACK
Herbs & Spices
400G
PEPPER GROUNDS WHITE
Herbs & Spices
400G
PEPPERCORNS WHOLE
Herbs & Spices
460G
SALT TABLE
Herbs & Spices
6KG
THAI SEASONING
Herbs & Spices
345GRM
AMB. APPLE SAUCE
Sauces & Dressings
2.5LT
AMB. B-B-Q SAUCE (2)
Sauces & Dressings
2.5LT
AMB. BROWN SAUCE (2)
Sauces & Dressings
2.38KG
AMB. CEASAR DRESSING
Sauces & Dressings
2.5LT
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Decades of strategic relationships with premium vendors give David Burke Hospitality Management a distinct advantage.
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MENU CREATION
AND DEVELOPMENTChef David Burke and his culinary arts sta� have been designing and executing menu and beverage plans for some of the most notable and profitable food and beverage operations in the country.
Each specific menu is designed for the audience, for profitability and is in touch with regional trends and ingredients. David Burke Hospitality Management’s meticulous menu development process takes into account the many variables that make a food service establishment work. Once the objectives of the establishment are defined and the analysis is final, the menu is created.
Menu Development• Thematic• Competitive Landscape• Consumer Feedback Loop• Market Assessment• Menu Framework• Menu Review and Revise• Service Strategy• Plating and Testing• Yield Testing• Cost E�ective• Wow Factor• Instagramable• Seasonal• Local• Trend Setting
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The menu is designedfor the audience,for profitability. STARTERS
WOOD FIRE ROASTED OYSTERS MPartichoke | charred onion | nduja sausage | castelvetrano olive pistouCRISPY GLAZED PORK BELLY 15
smoked bleu cheese | bitter greens | blood orange |
pickled chilies | parsnip
GRILLED OCTOPUS 17green olives | chorizo | saffron rouille | frisée |
peppadew WAGYU BEEF CARPACCIO 17cape gooseberriy | cured egg yolk | pickled mustard
seed | espelette | black garlic aioli | cornichons
FRESH TAKE FARMS “MIREPOIX” SALAD 12
garlic frites | shaved radish | heirloom carrots |
baby turnips | white fig agrodolce | fennelWARM BRUSSEL SPROUT SALAD 14gjetost cheese | rye croutes | bacon | curried chayote squash
MUSTARD GREEN SALAD 14smoked cotija cheese | roasted delicata squash |
buttered pepitas | black walnuts | cranberriesCAESAR SALAD 1464° duck egg | speck | anchovies | torncroutons
SALADS
ENTRÉESGAME HEN BALLOTINE 29porcini mushroom | spiced chestnut | sage crèma |
fava bean | corn puréePASTRAMI SALMON 29brussel sprouts | warm beet vinaigrette | sauce
persillade | pickled mustard seeds ROASTED LAMB LOIN CREPINETTE 44cabbage purée | spice roasted baby carrot | curried eggplant mostarda | butter poached baby turnip
STRIP STEAK 36hazelnut bone marrow crumb | chimichurri |
pommes purée | cauliflower | artichokeSCALLOP & FOIE GRAS 34braised endive | sweet & sour fennel | blood orange |
sunchokeVEAL TENDERLOIN 42cornmeal purée | sunchoke crisps | arugula | maitake
mushroom | caramelized parsnip | wild huckleberry
Our Executive Chef Chris Bonnivier strongly bel ieves in supporting local agriculture. We would l ike
to thank the fol lowing farms within our community for providing us with sustainable food.
ROYALTON FARMS, FRESH TAKE FARMS, BATTENKILL DAIRY, THOMAS POULTRY FARM & L ITTLE FIELD FARMS
SIDESROASTED FINGERLING POTATOES 6BRUSSELS SPROUTS 8 BABY BEETS 8
WOOD FIRE ROASTED MUSHROOMS 10
SPICE LACQUERED LOCAL DUCK BREAST 36
poached dates | baby fennel | barley croquettes | spiced yam purée | mizuna
KABOCHA SQUASH BISQUE 12cranberry gelée | crispy sage | maple roasted pepitas
DINNERBY DAVID BURKE
THE
HONEY THYME ROASTED HEIRLOOM CARROTS 8
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TUNA TARTAREavocado, soy-lime dressing. . . . . . . . . . . . . . . . . . . . . . . . . . .22MARSHALLBERG FARM OSSETRA CAVIARclassic accoutrements. . . . . . . . . . . . . . . . . . . . . . . . (30 grams) 200
served with mignonette & cocktail sauce
Sugarloaf ~ Cape Blue, MEEagle Rock ~ Judd Cove, WA Wild Mediums ~ Chesapeake Bay, MD1/2 doz (6). . . dozen (12). . .market price
raw & chilled
morning pick me upsBLACKBERRY MULE Blackberry vodka, lime, ginger beer 16MARY’S IN A PICKLE dill aquavit, house bloody mary mix 16SOME LIKE IT HOT Habanero vodka, bloody mary mix 16sparkling cocktailsPISCO FIZZ pisco, ginger, lime, sparkling 16FRENCH 75 bombay sapphire gin, lemon juice, sparkling 16
JUMBO SHRIMP COCKTAILcocktail sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .24LOBSTER COCKTAIL1lb lobster, ginger aioli. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .35
OCEAN COCKTAIL1/2 lobster, 2 shrimp, lump crab cocktail35THE CLOCK TOWER1lb lobster, 8 oysters, 4 clams, 4 shrimp, lump crab cocktail
120
selection of east & west coast oysters
eggs etc.
seafood platters
“CLOTHESLINE” CANDIED BACONmaple, black pepper, pickles. . . . . . . . . . . . . . . . . . . . . . . . .21MAINE LOBSTER BISQUEbutter poached lobster, trout roe, baby fennel, tarragon crema . . . .24 CRAB & CORN SILVER DOLLAR PANCAKESshort stack served with old bay & corn sauce. . . . . . . . . . .18SALT BAKED OYSTERS ROCKAFELLERspinach, gruyere cheese, bacon, pernod . . . . . . . . . . . . . .33 YOGURT PARFAITgranola, fresh & dried fruit, honey . . . . . . . . . . . . . . . . . . . . .14FRESH FRUIT cantalope, honeydewmelon. . . . . . . . . . . . . . . . . . . . . . . . .10
LOBSTER COBB SALADpancetta, egg, avocado, cheddar . . . . . . . . . . . . . . . . . . . .28CAESAR SALADlemon, parmesan . . . (crab fritter croutons +5) . . . . . . . . . .15CHOPPED VEGETABLE SALAD feta cheese, avocado, oregano-mustard vinaigrette. . . . .16FRIED CHICKEN, BACON, EGG & CHEESE SANDWICHbreakfast potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . .22AVOCADO “WAFFLE TOAST” & SMOKED SALMONhoney mustard sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18P.O. DRY AGED BURGERsmoked cheddar, steakhouse mayo, french fries. . . . . . . . .25
snacks & starters
EGGS BENEDICT poached eggs, cured virginia ham, english mu�n, hollandaise, breakfast potatoes. . . . . . . . . . . . . . . . .18
CLOCK TOWER OMELETTE ham, amish cheese, bell peppers, candied bacon, breakfast potatoes. . . . . . . . . . . . . . . . . . .22
LOBSTER SCRAMBLE crème fraîche, caviar, breakfast potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .28
3 EGG OMELETTE breakfast potatoes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
choice of 3 garnishes: cheese, mushrooms, onions, spinach, bell peppers, bacon, ham, sausage, tomatoes
STEAK & EGGS 5oz hanger steak, eggs any style, french fries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25
CRAB CAKE & POACHED EGG WAFFLE orange hollandaise, tomato marmalade. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22
BANANA-NUTELLA STUFFED FRENCH TOAST passion fruit maple syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
LEMON-POPPY SEED-BLUEBERRY PANCAKES blueberry compote, blueberry maple syrup. . . . . . . . . . . . . . . . . . . . . . . . . . . .16
BASKET OF BRUNCH PASTRIES blueberry mu�n, cranberry-lemon scone, croissant, pound cake, grapes 15 CHICKEN APPLE SAUSAGE 7 ~ APPLEWOOD SMOKED BACON 7 ~ PORK SAUSAGE 7
MUSHROOMS & SHALLOTS 13 ~ FRENCH FRIES 13 ~ CREAMED SPINACH 13 HIPSTER FRIES parmesan, shishitos, beef jerky 16*Consuming raw or undercooked meats, poultry, seafood, shell�sh or eggs may increase your risk of foodborne illness.
mainsMEATLOAF WELLINGTON mushrooms, red wine sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .32
LAMB SHANK & SWEET POTATO HASH jalapeño, broccoli rabe, fried egg. . . . . . . . . . . . . . . . . . . .29
CRISPY SKIN “SALT BRICK” CHICKEN mushroom and bacon succotash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
NORTH ATLANTIC SALMON roasted baby beets, herbed farroto, horseradish crema . . . . . . . . . . . . . . . . . . . . . . . . . . . 35
PAN SEARED HALIBUT roasted romanesco, braised pine nuts, blistered shishitos, miso beurre blanc. . . . . . . . . . . . . . . . . . . . . .48
COWBOY RIB EYE prime, 22oz, dry aged 30 days. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .57
NEW YORK STRIP STEAK 16oz, dry aged 30 days. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .55
salads & sandwiches
extras
enjoy unlimitedBLOODY MARYS
MIMOSASSCREWDRIVERS
+20 with a purchase of entree
Brunch
WHOLE
WOODFIRE ROASTED
Meat and fish dishes
are available simply
roasted or steamed.
*40 DAY SALTAGE PRIME
KANSAS CITY STRIP 20OZ 62
*patented by David Burke US 7,998,517 B2
SIMPLY PREPARED MARKET
FISH / SHELLFISH MP
SQUID INK RIGATONI 25
shrimp, clams, calamari,
fra diavolo
POCONO SPAGHETTI 17
zucchini, garlic, chili, pecorino
CAVATELLI 18
ramps, peas, mushrooms,
roasted tomatoes
@WOODPECKERBYDB
*Please inform your server of any allergies or dietary
restrictions so that we may accommodate you.
**Consuming raw or undercooked meats, poultry,
seafood, shellfish or eggs may increase your risk of
foodborne illness.
SIDES $10
ALEPPO-PEPPER ROASTED
GARLIC CHICKEN 28
apricots, mushrooms, arugula
DRY AGED PORK
PRIME RIB 30
clams casino style, watercress
HAY SMOKED
LAMB CHOPS 36
tomato merguez couscous,
parsley lemon
DRY AGED
CHEESEBURGER 19
crispy roast potatoes
BLACK PEPPER
GINGER SALMON 29
king oyster, asparagus,
ramp pesto
SCALLOPS & OCTOPUS 28
tomato, capers, olives, broccoli
LOBSTER CALZONE 36
chili oil, ricotta, basil
(please allow 15 minutes)
WOODFIRE ROASTED
BRANZINO 28
artichoke puree, vegetable
tapenade
BREAD & BUTTER 8
radishes, carrots, spicy
herb butter
CHEESE & CHARCUTERIE 16 / 28
prosciutto, coppa, saucisson
Point Reyes Blue - cow
Manchego - sheep
Humboldt Fog - goat
BACON CLOTHESLINE
(WHEN PIGS FLY) 19
black pepper, maple
CHILLED OYSTERS 18
asparagus, peach and
horseradish, peach & fennel
seed mignonette
MUSSELS 16
merguez, coconut
cilantro broth
WINGS & RINGS |
SHISHITO 16 k-town style chicken,
calamari, radish
ASPARAGUS,
PROSCIUTTO &
BURRATA 17
watermelon, olives, tomato
BROCCOLI MOPS &
GUACAMOLE 15
quinoa, citrus, fennel
TUNA CRUDO 17
sesame, shaved vegetables,
avocado
SHRIMP & OCTOPUS
GAZPACHO 16
cucumbers, basil, tomato
GEM LETTUCE
& BEET 15
cumin carrots, pistachio,
yogurt
KALE & ROMAINE
CAESAR 17
parmesan crisp, soft egg,
millet croutons
MARGHERITA PIZZA 16
buffala, basil, tomato
SAUSAGE PIZZA 18
broccoli rabe, mozzarella,
peppers
“GRILLOS” PIZZA
(CRICKET) 16
mozzarella tomato,
jalapeno pesto
ARTICHOKE
MOZZARELLA PIE 17
ramps, mushrooms, asparagus
CLAM PIE &
PROSCIUTTO 20
arugula, ricotta, roasted garlic
WOODFIRED
PIZZA
HIPSTER FRIES
bacon, parmesan, chili oil, shishito
WOODFIRED MUSHROOM & SPINACH
ASPARAGUS | lemon oil
SUGAR SNAP PEAS & CARROTS
COUCH POTATOES & ONION RINGS
David Burke is one of eight world-class celebrity chefs on the Holland America Line Culinary Council® helping steer dining venues across their fleet.
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INTERIOR DESIGN – FURNITURE, FIXTURES AND EQUIPMENT
Chef David Burke is renowned in the hospitality industry for his unique and highly e�ective flair for food service venue design. Hospitality facilities can be challenging, and the design presents an opportunity to greatly enhance the experience of the customer.
David Burke Hospitality Management’s team of interior designers, kitchen designers and logistics experts all work in concert to create the most e�cient and e�ective facility.
David Burke Hospitality Management has designed kitchen and dining areas in almost every conceivable venue including food courts, fine dining restaurants, taverns, airports and ships.
The entire food service experience is dependent upon quality design and installation to ensure the flow is perfect from the kitchen to the front entrance where the customer arrives.
Chef David Burke is an avid art collector and has worked with the best glass blowers, wood workers and craftsmen in the United States to create unique design elements for each location.
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Chef David Burke is an avid art collector and has worked with the best glass blowers, wood workers and craftsmen in the United States to create unique design elements for each location.
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FOOD SERVICE MARKETING
AND COMMUNICATIONSDavid Burke Hospitality Management’s in-house marketing team has more than fifty years of combined experience. David Burke Hospitality Management develops comprehensive marketing plans with a companion budget that are custom created for each venue.
Our services include the development of social media campaigns and digital ad campaigns. David Burke Hospitality Management prides itself on the ability
to target the right customers at the perfect time. Geo-targeting and timely posts using superior photography and custom content can significantly improve the profitability of a given venue. David Burke Hospitality Management has the resources and talent required to engage and convert high-quality customers all year long.
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DAVID BURKE
UNIVERSITYChef David Burke is deeply passionate about the culinary arts and the quality and detail associated with a world class dining experience. To that end, Chef Burke developed the David Burke University to train sous chefs, cooks, maître d’s and managers associated with the venues he owns or operates.
The David Burke University attendees work under a master chef or an elite manager for a period of one year. During that year, they are taught the highest standards in both culinary arts and superior management skills.
Graduates from David Burke University are given the opportunity to work in a chef or management role at one of the David Burke a�liated hospitality venues. David Burke believes deeply in a dedicated and professionally trained sta� and David Burke University consistently produces talent that is a cut above.
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They are taught the highest standards in both culinary arts and superior management skills.
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LICENSING AND
CONTRACT MANAGEMENTChef David Burke enjoys an extremely loyal legion of fans. He truly loves the relationship he has with his customers and he is always improving his brand appeal with them.
Chef Burke’s appealing personality and love of the Culinary Arts extends to his robust family of licensed products. From his multimillion dollar pots and pans business to his salt brick beef patent, steak line and snack line, Chef Burke’s name is synonymous with quality.
If you are looking for a rock-solid licensing program, David Burke Hospitality Management can assist you in designing just the right platform.
David Burke Hospitality Management also manages all aspects of the legal and financial contracts associated with Chef Burke’s consulting and licensing programs which helps to expedite each program.
Join us in exploring the many ways to benefit from an association with Chef David Burke.
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LICENSING AND
CONTRACT MANAGEMENT
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RESTAURANTS BY
H O S P I T A L I T Y M A N A G E M E N T
CONTACT USDavid Hynes - Victory Management Groupdhynes@vmg1.com l 704-237-9160
Chris Sullivan - Victory Management Groupcsullivan@vmg1.com l 704-506-7659
www.ChefDavidBurke.com
new york