Eric Halvorsen
Menu Performance Analyst
Menu engineering, service throughput, and operational food data
I audit Gran Bocca’s menu like an operations desk: I compare cut weights, grill recovery, sauce hold temperatures, and lunch-set throughput against internal baselines and published hospitality data. My UCLA food studies and Los Angeles restaurant consulting background shape reports that stay close to the numbers, but the goal is human: explaining why a correctly rested steak and steady popover cadence feel effortless.
BA, Food Studies, UCLA; Certified Foodservice Professional; Los Angeles restaurant operations consultant