40th Parallel Culinary logo

Operational Advisory · Salt Lake City, UT

Kitchens run better
with the right blueprint.

40th Parallel Culinary brings 20 years of executive kitchen leadership to independent restaurants, hospitality groups, and private clients — turning back-of-house operations into streamlined, profitable programs.

Schedule a consultation (801) 661-7876
Joey Ferran, Executive Chef, at Cucina Wine Bar

Founded by Joey Ferran

Executive Chef, 20+ years

40th Parallel Culinary, founded by Joey Ferran, a 20-year veteran of the Salt Lake City dining scene, delivers operational leadership, elevated culinary development, and financial optimization for independent restaurant operators, hospitality groups, and private clients. The advisory transforms back-of-house operations into streamlined, profitable culinary programs — grounded in two decades of running real kitchens, not just consulting on them.

20+
Years of executive kitchen leadership in Salt Lake City
30%
Revenue expansion delivered at Cucina Wine Bar
<55%
Prime cost maintained on $1.5M gross revenue, year one
10+
Local and regional vendor relationships managed

Core Services

Where the work happens
01

Menu Engineering & Beverage Curation

  • Seasonal Concept Design: Menu creation emphasizing local sourcing, high-yield food utilization, and current culinary trends.
  • Recipe Costing & Yield Analysis: Complete recipe standardization, portioning guidelines, and full margin analysis.
  • Wine & Beverage Programs: Comprehensive wine list curation, food pairing, and front-of-house education.
02

Operational & Prime Cost Engineering

  • Financial Audits: Comprehensive review of labor schedules, inventory control, and vendor invoices to target line-item efficiencies.
  • Margin Optimization: Proven frameworks designed to lower COGS and maintain overall prime costs.
  • Systems & SOP Creation: Development of custom prep guides, par sheets, food safety protocols, and kitchen maintenance schedules.
03

Turnkey Openings & Kitchen Restructuring

  • Facility & Asset Procurement: Equipment selection, smallwares purchasing, layout optimization, and kitchen workflow design.
  • Vendor Accounts: Establish accounts and ordering protocols with local vendors and food service suppliers, drawing on established regional relationships.
  • Staff Recruitment & Training: BOH talent acquisition, brigade training, and leadership development for head chefs and sous chefs.

Executive Chef Track Record

As Executive Chef, prior to advisory

Revenue Expansion — Scaled culinary operations up 30% at Cucina Wine Bar through strategic menu positioning, inventory controls, and adaptive services.

Prime Cost Control — Maintained sub-55% prime costs on $1.5M gross revenue during the inaugural year at Repeal Jazz Bar.

Industry Recognition — Award-winning menu development recognized by Best of State, Salt Lake Magazine, and Utah Stories.

Credentials: Court of Master Sommeliers, Level 1  ·  ServSafe Certified Manager

Engagement Models

Ways to work together

Diagnostic Audit

Fixed fee. A comprehensive operational analysis and actionable recommendations report.

Project-Based Retainer

Full menu overhaul, turnkey kitchen opening, or seasonal recipe development.

Ongoing Advisory

Monthly retainer. Continued financial oversight, vendor management, and menu iteration.

Ready to elevate your culinary operations?

Contact us today to schedule an initial consultation.

Email Joey Call (801) 661-7876
Based in
Salt Lake City, UT