HOSPITALITY MANAGEMENT

RESTAURANTS | CONSULTING | LICENSING | CATERING | PROVISIONS DAVID BURKE

Fueled by passion, grit and a knack for artful honoree, keynote speaker, tasting judge and innovation, David Burke is one of the best speaking engagements, the most recent being known and most respected chefs in modern TEDx Asbury Park, are too numerous to list. American cuisine. A force to be reckoned with, Burke continued to Acknowledged as a leading pioneer in push forward through the pandemic catastrophe American cooking, Burke, a New Jersey native, and even experienced an uptick in sales of his is also recognized internationally for his high end cookware line, Freiling, available on revolutionary techniques, exceptional skills, Chef’s Website; and his namesake consumer successful restaurant empire and his many line sold at TJMAXX, Marshalls and Home TV appearances. In the parlance of today’s Goods. Sheer boredom during the lockdown celebrity driven culture, he is a rock star of the spurred his hugely popular and hilarious culinary world. cooking demos “LeftobyDB”, with Lefto the most influential fine dining restaurants where puppet bearing an uncanny resemblance to At just 26, Burke’s kitchen mastery won him he once worked as a line chef at the beginning Burke with unruly gray hair, large framed glasses of his career. The modern steakhouse is the executive chef position of New York City’s and chef’s coat. He also launched a virtual legendary River Cafe. While there, he became named after a painting he purchased of a red online cooking demo program, CookinDB IGTV, horse at the beginning of the pandemic that the first American ever to win the prestigious and employee incentive programs tailor-made Meilleurs Ouvriers de France Diplome to him signified hope. During the lockdown for Fortune 500 companies like Verizon. From Burke launched #Feedthe Heroes, a program d’Honneur, cementing his reputation as a the ashes of the nation’s devastated restaurant leading international chef. He subsequently that cooked and delivered 100,000 meals to industry rose five Burke restaurants including frontline workers and charities. won Japan’s Nippon Award for Excellence, the his masterpiece Orchard Park by David Burke, Robert Mondavi Award of Excellence and two his first-ever complete buildout project. Burke is the author of two cookbooks, Cooking nominations for James Beard Best Chef. Burke Another significant opening was Red Horse by With David Burke, and David Burke’s New was also awarded a coveted three-star New David Burke at the site of one of New Jersey’s American Classics. York Times review for the River Café and later became a familiar guest on TV’s Top Chef. Looking for fresh opportunities, Burke CARMINE DI GIOVANNI eventually set his sights on a new goal – restaurant ownership. He opened many with the founder of the iconic Smith & Wollensky Carmine Di Giovanni’s playful yet serious steakhouse brand, and later formed a hospitality cooking style is rooted in technique and company with partners, which owned and experience honed at some of New York City’s top kitchens including Picholine and serving as Chef Burke’s awards are too numerous operated numerous award-winning restaurants around the country. It was during this period executive chef at David Burke Townhouse. He is to catalogue, but include such notable he gained U.S. patents for several innovations, a seasoned professional, with confidence and a recognition as: including his famous Himalayan salt aging genuine personality that endears him to culinary professionals and amateur foodies alike. This • Meilleurs Ouvriers de France process for beef. Always progressing, Burke created his own company, David Burke Group, is a chef who took a break from working with Diplome d’Honneur notable stars Laurent Gras, Eric Ripert, Daniel The only American to win this honor with several sub companies including DB Global and David Burke Hospitality Management, which Boulud and David Burke to embark on a “culinary • Japan’s Nippon Award of Excellence owns and manages, licenses and consults with walkabout” to Italy to rediscover and connect • Robert Mondavi Award of Excellence restaurants, hotels, clubs and schools. with what brought him into the profession in the first place. Upon his return to New York, he • Culinary Art Institute’s August Escoffier Award Highly recognized for his industry insight, was asked to take the helm of Picholine as chef • James Beard Foundation Who’s Who culinary accomplishments and candid delivery de cuisine, where the restaurant achieved a in Culinary Arts Burke is often a leading contributor to major coveted two Michelin stars for four consecutive • Nation’s Restaurant News awarded him news sources such as Fox TV, ABC TV, Forbes, years, along with a three-star rating from The with the Menu Masters Award NYTimes, Bloomburg and more. Roles as event New York Times.

2 3 DAVID BURKE HOSPITALITY MANAGEMENT

WHAT WE DO David 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 staffing.

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.

At David Burke Hospitality Management, our goal is to exceed all our stakeholders’ expectations every day.

4 4 5 DAVID BURKE HOSPITALITY MANAGEMENT

WHAT WE DO Customers are looking for something unique and Each project has its own unique opportunity, creative. Clients come to David Burke Hospitality its own customer profile and specific menu Management looking to enhance the entire food requirements that fit just right. David Burke service experience. Hospitality Management’s approach to planning ensures that every project delivers just the right From interior design to full service restaurant experience at exactly the right time. 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.

OP Cheese Popovers sweet cream butter

APPETIZERS s Nake d Oysters* red wine mignonette , ½ dz 1 dz Oyster & Crab* served orange segments, red wine mignonette (5) Tuna Tartare Parfait* soy ginger, avocado, snow peas potato crisps Lobster Dumplings chili oil, tomato miso, preserved lemon Pretzel Crab Cake aji pepper aioli, rhubarb jam, rice pearls Burrata Cheese black figs, tomatoes, asparagus, prosciutto, pine nuts, basil balsamic Kale & Romaine Caesar crispy parmesan, croutons, lemon, olive oil Classic Caesar crispy parmesan, croutons, lemon anchovy dressing Artichokes & Arugula Salad fresno chilis, raisins, ricotta salata, white balsamic vinaigrette Pistachio Duck Dumplings duck consommé, spring onions, morel mushrooms, chilis

PIZZA Margherita basil, mozzarella Spicy Lobster basil, preserved lemon, tomato, mozzarella Sausage chorizo, nduja, prosciutto, mozzarella, tomatoes

PASTA Wild Mushroom Cavatelli short rib, broccolini, spring peas, roasted garlic Garganelli Bolognese spring onion, carrots, fava beans, parmesan reggiano

Spinach & Ricotta Cheese Raviolis sundried tomatoes, spring peas, crispy mozzarella MAINS Salmon Steak asparagus, sundried tomatoes, artichokes, meyer lemon butter sauce 34 Roasted Branzino artichoke puree, tiny ratatouille vinaigrette 34 Scallops & Octopus “Veracruz” tomato, olives, capers, broccoli 36 Lamb Chops basmati rice, cauliflower, spring peas, moroccan glaze 39 Woodfired Chicken pesto mashed potatoes, garlic jus 29 Smoked Spareribs prawns, creamy polenta, corn succotash, crispy onion rings 39 Skirt Steak* polenta fries, pickled onions, mushrooms chimichurri 34 Surf & Turf* petit filet mignon, lobster tail, roasted local mushrooms 59

7 oz. Petite Filet Mignon 39

16 oz. Brox,s” Bone in Filet Mignon 59

DB “SALT AGED BEEF”* Each project has its own unique opportunity, its own customer profile David Burke Himalayan Salt Aging: Patent US 7,998,517 B2

12 oz. Dry Aged New York Strip 49 20 oz. Dry Aged Rib Eye 59 and specific menu requirements that fit just right. 8 oz. Dry Aged Burger aged cheddar, english muffin, LTO 21

choice any 2 sides 34 oz. Dry Aged Porterhouse - For 2 130 34 oz. Bone in Chateaubriand – For 2 120

8 each, 3 for 21 SIDES spring onions and mushrooms cream spinach, puff pastry roasted asparagus whipped potatoes, basil oil garlicky spinach and carrots hipster fries – bacon, shishito peppers 6 4 7 *This item may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

OPERATIONS MANAGEMENT AND ACCOUNTING

David Burke Hospitality Management offers a Our restaurant accounting subject matter experts turnkey comprehensive financial management assist with financial analysis, cost adjustments, system for all types of food and beverage outlets. vendor negotiation and account reconciliation. Each venue receives real time analysis of labor Our entire management team is trained to drive costs, food costs, credit card charges and liquor efficiencies and profitability at our client’s food and mixers. and beverage facilities.

We provide monthly verification of vendor Relationships cultivated for decades with invoices and POS system data to ensure an strategic food vendors and exclusive associations accurate real time assessment of profit and loss. with premium beef vendors gives David Burke Hospitality Management a distinct advantage.

Decades of strategic relationships with premium vendors give David Burke Hospitality Management a distinct advantage.

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Giant Bavarian Pretzel Beer Cheese, Fancy Mustard Flatbread Olive Oil, Herbs, Parmesan Blistered Shishito Peppers

APPETIZERS Black Pepper and Maple Glazed Bacon on a Clothesline Pickle and Lemon DB Gruyere Popovers | sweet cream butter Clothesline Bacon Maple and Black Pepper Glazed Lobster Dumplings Spicy Tomato Miso Ginger, Preserved Lemon, Basil Eggplant Chips Parmesan, Spice Yogurt Sauce Beet Salad Mesclun Mix, Angry Walnuts, Horseradish Mustard Dressing MENU CREATION Grilled Flatbread Ricotta, Prosciutto, Zucchini, Herbs Wood-Fired Heirloom Carrots & Brussels Sprouts Siracha Honey, Pepitas appetizers Whipped Ricotta Crispy Fennel, Fennel Pollen Honey, Toast Barnegat Bay Oysters Apple Mignonette ½ dz Tomato Burrata Cheese Salad Arugula, Black Olive Caramel, Basil Tapenade, Burrata Tuna Tartare Tacos* Clothesline Bacon Mussels Tomato Broth, Orecchiette, ‘Nduja, Basil Shrimp Cocktail Cocktail Sauce, Lemon chipotle aioli | crispy ginger black pepper maple glazed bacon on a Chilled Shrimp Salad Blood Orange, Shaved Celery clothesline Tuna Crudo Avocado, Olive-Caper Vinaigrette Lobster Dumplings Artichoke Caesar Salad Caesar Dressing, Kale & Romaine, Shaved Artichoke Meat & Cheese Board miso tomato broth Iceberg Wedge Farro Salad Arugula, Grapes, Ricotta Salata, Pecan Vinaigrette Fig Jam, Flatbread, Angry Walnuts, Prosciutto, Coppa Ham, Soppressata AND DEVELOPMENT tomato | bacon | crumbled blue cheese Lobster Caramelle “Ravioli” Spicy Tomato, Basil Boursin (Cow, Normandy) / Grafton, Aged Cheddar, Grafton (Cow, Vermont) Octopus & Chorizio Kabobs | DB ranch Pretzel Crusted Crab Cakes Tomato & Citrus Jam, Frisee, Calabrian Aioli Purple Haze, Cypress Grove (Goat, Blue, California) shishitos | radish | garlic & olives “Gnudi” Ricotta Dumplings, Tomato Marinara, Basil Kale and Romaine Caesar Burrata roasted tomato | classic caesar dressing PASTA Margherita Pizza Tomato, Mozzarella, Basil beets | brussels | prosciutto | candied add crab croutons Wild Mushroom Cavatelli Short Rib, Truffle Pecorino, Roasted Garlic Short Rib Pizza Garlic, Caramelized Onions, Braised Short Rib, Horseradish Cheddar pecans | crispy sage Lobster “Bolognese” Oven Roasted Tomato, Basil, Garlic Vodka Rigatoni Black Rigatoni, Vodka Sauce, Fried Basil Linguine Clams Casino Bacon, Peppers, Onions, Basil, Sicilian Style Breadcrumbs, Parsley Steak Frites mains Chimichurri, Pico de Gallo, Fries Chef David Burke and his culinary arts staff Each specific menu is designed for the audience, Crackling Pork Shank Red Salt Chicken MAINS vegetable fried rice | citrus cumin glaze spinach-mushrooms | carolina gold rice | Organic Chicken Farrotto, Tuscan Kale, Root Vegetables, Chicken Jus Beach Haus Kitchen Burger mustard apricot jus Salmon Braised Fennel, Olives, Preserved Lemon English Muffin, LTO, B1 Aioli, Fries add Bacon have been designing and executing menu and for profitability and is in touch with regional Prime Skirt Steak and “Shrimp and Grits”* Branzino Artichoke Hummus, Red Pepper Olive Vinaigrette Surf & Turf Veal Tenderloin, Shrimp Piccata, Caper, Lemon tasso ham | heirloom red grits Braised Short Ribs Roasted Half Chicken fresh pasta | wild mushrooms | Scallop & Octopus Veracruz Tomato, Olives, Capers, Broccoli Lamb Shank Polenta, Roasted Mushrooms, Pistachio Oven Roasted with Rosemary, Truffle Mac & Cheese Ginger Salmon* truffle mousse beverage plans for some of the most notable and trends and ingredients. David Burke Hospitality Skirt Steak Polenta Fries, Pickled Onions, Spicy Pesto japanese mushrooms | bok choy | carrots | Filet Mignon 8 oz Center Cut, B1 Sauce Pan Seared Salmon sesame snap peas Strip Steak 12 oz, B1 Sauce Cucumber Tomato Farro, Za’atar Labne, profitable food and beverage operations in the Management’s meticulous menu development Whole Lobster Broiled or Steamed. Served with Zoodles & Everything Seasoning, Capers Tomato-Citrus Butter Naked or Spicy sides db salt-aged beef* Pan Seared Branzino patented US 7,998,517 B2 country. process takes into account the many variables Hipster Hushpuppies | shishitos | parmesan SIDES Lemon, Kalamata, San Marzano Tomato, Basil, Wine Angry Broccoli Rabe Lemon Zest, Shallot, Calabrian Chili | chili honey butter 7 oz. Filet Mignon Mushrooms and Spinach Wild Mushrooms, Garlic, Herbs Grilled Filet Mignon Truffle Parmesan Fries 20 oz Bone-In Dry Aged Ribeye Cacio e Pepe Fingerling Potatoes Black Pepper, Parmesan, Herbs Herb Compound Butter Spinach | Mushrooms Crispy Brussel Sprouts Horseradish Sauce that make a food service establishment work. 8 oz Red Salt Burger Hipster Fries Bacon, Shishito, Parmesan, Peppadews Bloody Mary Onion Rings truffle cheddar | english muffin | bacon jam SIDES Green Beans | crispy shallot | lettuce & tomato Grilled Asparagus / Truffle Mac & Cheese Once the objectives of the establishment are Cheesy Red Grits Hipster Fries / French Fries

Crispy Brussel Sprouts | bacon onion jam Add Crab Cake Croutons +

Menu Development defined and the analysis is final, the menuis Add Grilled Jumbo Shrimp + BELMARKITCHENBYDB.COM created. • Thematic • Competitive Landscape • Consumer Feedback Loop *This item may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. • Market Assessment redsaltbydb.com l follow us @redsaltbydavidburke • Menu Framework • Menu Review and Revise • Service Strategy • Plating and Testing • Yield Testing • Cost Effective • Wow Factor • Instagramable • Seasonal • Local • Trend Setting CATERING & SPECIAL EVENTS

David Burke, Executive Chef, Director Carmine foods and custom pastry creations. The depth DiGiovanni, and the entire team of culinary experts and breadth of our culinary artists is unmatched at David Burke Hospitality Management have and we take great pride in executing the perfect together invented some of the most memorable event from start to finish. catered events imaginable. David Burke is one of eight world-class celebrity chefs Weddings, conventions, charity events, on the Holland America Line Culinary Council® helping anniversaries or sporting events, there is no event steer dining venues across their fleet. too large or too small for the David Burke catering team. The catering and events department can assist you with the creation of a theme, seasonal culinary offerings, regional flavors, international

10 4 11 INTERIOR DESIGN - FURNITURE, FIXTURES AND EQUIPMENT

Chef David Burke is renowned in the hospitality The entire food service experience is dependent industry for his unique and highly effective flair for upon quality design and installation to ensure food service venue design. Hospitality facilities the flow is perfect from the kitchen to the front can be challenging, and the design presents an entrance where the customer arrives. opportunity to greatly enhance the experience of the customer. Chef David Burke is an avid art collector and has worked with the best glass blowers, wood David Burke Hospitality Management’s team workers and craftsmen in the United States to of interior designers, kitchen designers and create unique design elements for each location. logistics experts all work in concert to create the most efficient and effective 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.

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.

12 4 13 FOOD SERVICE MARKETING AND COMMUNICATIONS

David 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 a la carte services include the development of media buys and placement, 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.

14 4 15 DAVID BURKE AND JOHNSON & WALES FELLOWSHIP

Chef 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 and Johnson & Wales University developed the David Burke and Johnson & Wales Fellowship Program to train sous chefs, cooks, maître d’s and managers at the venues he owns or operates.

David Burke and Johnson & Wales Fellowship Program participants work under a master chef or an elite manager for a designated period. During that period, they are taught the highest standards in both culinary arts and superior management skills.

Graduates who have participated in the fellowship program are given the opportunity to work in a kitchen or management role at one of the David Burke affiliated hospitality venues. David Burke believes deeply in a dedicated and professionally trained staff and the David Burke and Johnson & Wales Fellowship Program will consistently produce talent that is a cut above.

Students are taught the highest standards in both culinary arts and superior management skills.

16 4 17 LICENSING AND CONTRACT MANAGEMENT

Chef David Burke enjoys an extremely loyal legion David Burke Hospitality Management also of fans. He truly loves the relationship he has with manages all aspects of the legal and financial his customers and he is always improving his contracts associated with Chef Burke’s consulting brand appeal with them. and licensing programs which helps to expedite each program. Chef Burke’s appealing personality and love of the Culinary Arts extends to his robust family of Join us in exploring the many ways to benefit licensed products. From his multimillion dollar from an association with Chef David Burke. 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.

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NORTH CAROLINA COLORADO SAUDI ARABIA WASHINGTON D.C.

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CONTACT US

David Hynes - Victory Management Group [email protected] l 704-237-9160 HOSPITALITY MANAGEMENT Chris Sullivan - Victory Management Group [email protected] l 704-506-7659 ChefDavidBurke.com