The restaurant business, and the entire food industry, is extremely competitive. Owners, investors, operators, managers, marketers and chefs have to know what the competition is doing and stay informed about trends.

Smart operators aren't content to rest on their laurels and risk looking dated or out of touch. Giving ever-evolving, often trend-seeking consumers what they want is key to success. This is as important to your business plan as food costs and salaries. 

That's why it's important to take a hard look at your menu and dishes at least once a year.
Meet the Expert

Sarah Tenaglia

Consultant Sarah Tenaglia
Owner, Sarah Tenaglia Culinary Consulting
Los Angeles, CA
  • English
Schedule a Call

About Sarah

  • Culinary consultant for restaurants and food companies, assessing menus and recipes and creating original recipes to fit client specifications.
  • Accomplished food writer who develops stories for publications such as Every Day with Rachel Ray and Westways.
  • As senior food editor at Bon Appetit, managed recipe testing, worked with writers and chefs, developed the popular Fast Easy Fresh column.
  • Author of three cookbooks and editor of three others.

Experience

Owner • Sarah Tenaglia Culinary Consulting
2001 — Present
  • Restaurant consultant: Provides menu assessment and recipe development for casual and upscale restaurants.
  • Food writer:  Contributes monthly recipes, cooking techniques and tips to the website Bakepedia. Develops stories for publications such as Every Day with Rachel Ray and Westways.
  • Culinary instructor: Creates customized demonstrations and hands-on cooking classes for private groups.
  • Sarah’s Sweets: Creates customized handmade seasonal chocolates, including chocolate bark, chocolate truffles, molded chocolates and other confections.
  • Cookbook writer: Co-authored Punch Love cookbook, to be published by Clarkson Potter, November 2014.  
Senior Food Editor • Bon Appetit Magazine
1996 — 2011
  • Managed recipe testing program.
  • Trained and supervised food department staff.
  • Scheduled, coordinated and attended all testings and supervised retests for all food columns.
  • Worked with chefs and writers to ensure balanced recipes for each issue. Created cover recipes and articles.
  • Developed the popular Fast Easy Fresh column.
Owner • Sarah Tenaglia Catering
1983 — 1985
  • Chef and manager: Handled all organizational details of the business including negotiating payment, menu planning, table arrangement and food serving. 
Pastry Chef • Chez Panisse Restaurant
1980 — 1982

Education

UC Berkeley
BA, French, 1980
Le Cordon Bleu Ecole de Cuisine
Diploma in cuisine and pastry courses, Cooking, 1980

Publications

Authored two cookbooks for Williams Sonoma:
  • Cakes, Cupcakes and Cheesecakes (1995)
  • Ice Creams and Sorbets (1996)

Selected recipes and edited:
  • The Bon Appétit Cookbook
  • The Bon Appétit Fast, Easy, Fresh Cookbook
  • The Bon Appétit Desserts Cookbook.

Television/media:
  • The Inn Crowd: Appeared as a special guest chef with Chef Budi Kazali in April 2013.
  • Hells Kitchen: Appeared on 3 episodes, the latest in October 2010 as judge on Salad Challenge with Gordon Ramsey
Packages with Sarah starting from $400

Your Expert Package Includes:

Best Practices

Access to ALL Best Practices authored by TrustedPeer Expert Sarah Tenaglia on this topic.

Pre-Call Discovery Process

Review and analysis of your issue with pre-call discovery questions by Sarah, followed by a 30- or 60-minute one-on-one call. Sample

One+-on-One Call

Your (+colleagues) session is directed and focused from the first minute.

Session Summary Report

After your call, Sarah completes a Session Summary Report to provide you with the session’s discussion topics, analysis, assessment and recommendations for next steps. Sample

Post-Session Engagement

After your session, continue your relationship with Sarah on your own, or with TrustedPeer’s support.