Rose and Wren Consulting PLLC

Rose and Wren Consulting PLLC Empowering chefs & small businesses through hands-on food consulting & real-world insight.

Food costs keeping you up at night? You’re not alone.Most operators don’t struggle because they lack passion — they stru...
08/22/2025

Food costs keeping you up at night? You’re not alone.

Most operators don’t struggle because they lack passion — they struggle because the numbers don’t add up. In this blog, I share some of the lessons (and hard truths) about food costing that can save money, time, and sanity.

📊 Blog: Mastering Food Costing in Restaurants & Small Food Vendors ➡️

https://www.roseandwren.consulting/blog?post=blog-mastering-food-costing

Struggling and don't know where to start? Book a free discovery session today!

Since high school, writing has been one of my deepest passions — but I struggled to find the right outlet for it.Food ga...
08/18/2025

Since high school, writing has been one of my deepest passions — but I struggled to find the right outlet for it.

Food gave me that outlet. Because food isn’t just what’s on the plate. It’s culture. It’s connection. It’s advocacy. Every choice we make in hospitality — from sourcing ingredients to how we treat staff — sends a message.

That’s why I’ve launched a new blog. It’s a space for honest conversations about sustainability, advocacy, and the future of hospitality. Not just for chefs and operators — but for anyone who eats.

📖 First post: Transforming Hospitality: Embrace Sustainability with Rose and Wren Consulting

Link in bio!

🍽️ "$75 a head? That better come with a foot rub too!"We get it. Wedding and event pricing can feel mysterious-like a ma...
07/18/2025

🍽️ "$75 a head? That better come with a foot rub too!"

We get it. Wedding and event pricing can feel mysterious-like a magician pulling numbers out of a chafing dish.

So here's what you're actually paying for:

• Fresh, often local scratch-made food

• Professional staff (aka your event's real MVPs like the chef, prep cooks, banquet captains, sales team, hosts & even the cleanup crew.)

• Tables, linens, audio/visual, and all that fancy stuff

• Service fees that keep the lights on-and the bar stocked

Transparency is part of the service here. Want to peek at a full proposal? DM "I need a quote!"

💡 Pro tip: Cheap food ain't great. Great food ain't cheap. And I only serve great.


Food Waste Isn’t Just Sad — It’s Expensive. 💸🍽️Every year, about 30–40% of the U.S. food supply is wasted—that’s over 13...
07/08/2025

Food Waste Isn’t Just Sad — It’s Expensive. 💸🍽️

Every year, about 30–40% of the U.S. food supply is wasted—that’s over 130 billion pounds of food.

But this isn’t just about leftovers going uneaten. It’s the money, labor, resources, and environmental impact that go with it. 🌎💧💨

In most kitchens I work with, food waste shows up quietly:

• Over ordering
• Poor inventory systems
• Menu items that don’t sell
• Prepping too much “just in case”

The good news? It’s fixable. Reducing waste saves money and builds a more sustainable, efficient kitchen.

✨ Want help spotting where your waste is adding up? That’s what I do. Let's talk.

07/04/2025

Wow—already over 40 followers in just a day?! On a holiday no less! I’m beyond grateful for the support and excited to welcome you to Rose & Wren Consulting. 🌿

This page is a space where food, sustainability, justice, and small business know-how come together. I’ll be sharing real-world culinary tips, behind-the-scenes consulting insights, tools for folks in (and out of) the kitchen, and even resources for navigating tough systems and advocating for yourself or others.

Whether you're here for the food, the mission, or the momentum—I’m glad you’re here. Let’s build something meaningful together. 💬🍴📚

✨ NEW SERVICE ANNOUNCEMENT ✨Over the years, I’ve learned just how isolating it can feel to speak up—whether it’s against...
07/04/2025

✨ NEW SERVICE ANNOUNCEMENT ✨

Over the years, I’ve learned just how isolating it can feel to speak up—whether it’s against a company, a toxic work environment, or someone who crossed a line. Especially in hospitality, where abuse and burnout are too often normalized, I've seen the cost of staying silent. I created this service to be the support I wish I had.

Through Rose & Wren Consulting, I’m now offering advocacy-based support for individuals facing unjust treatment—whether it’s drafting an appeal letter, navigating workplace conflict, setting personal boundaries, or simply having someone in your corner who knows how to help without judgment.

You don’t need to be loud to be heard. You just need the right tools—and someone who’s willing to stand with you while you use them.

📌 Confidential. Judgment-free. Affordable, with sliding-scale options and a new Pay It Forward feature so we can offer services free to those who need it most.

Let’s change the culture—together.

🟢 Tap the link in bio to learn more or share with someone who could use this kind of support.







Building a business from scratch means doing the dirty work—literally.Back when we were prepping to open, we didn’t just...
07/04/2025

Building a business from scratch means doing the dirty work—literally.
Back when we were prepping to open, we didn’t just plan the menu—we built the mop room ourselves: plumbing, electrical, lighting, and compliance from the ground up.
Why does that matter now? Because I’ve lived the chaos of trying to open with limited resources. I know how to build systems that work, because I’ve been in the dust, not just the office.
Whether you're starting fresh or restructuring midstream, Rose & Wren is here to help you get operational and stay sane doing it.

This plate was one of my favorites to create-bold, balanced, and built with intention. That same mindset fuels how I wor...
07/04/2025

This plate was one of my favorites to create-bold, balanced, and built with intention. That same mindset fuels how I work with clients today. Menu design isn't just about flavor-it's about function, cost, and how it fits your brand.

What's on your menu might be costing you more than you think. Let's fix that.

That crowd-favorite dish on your menu? It might be killing your margins.Too often, I see menus that haven’t been costed ...
07/04/2025

That crowd-favorite dish on your menu? It might be killing your margins.
Too often, I see menus that haven’t been costed in months—or ever. Ingredient prices change. So should your numbers.
But here’s what most people forget:
Overhead matters.
True food cost includes more than ingredients—it’s also the electricity to run your oven, the gas under the grill, the water in your ice bath or recipe. If you want clarity, you have to track everything.
And if margins are tight? Sometimes the solution isn’t expensive ingredients—it’s transforming affordable ones into something better. A little labor + technique can elevate almost anything.
Costing isn’t just numbers. It’s strategy.
Let’s get you dialed in.

New direction, same heartbeat!This account began as a space to share food I loved cooking. Now, it’s growing into someth...
07/04/2025

New direction, same heartbeat!
This account began as a space to share food I loved cooking. Now, it’s growing into something even more meaningful: Rose & Wren Consulting—where I help food businesses thrive through menu design, food costing, team training, and sustainable systems.
If you’ve ever supported my cooking, I hope you’ll stay for the consulting journey.
Let’s build something better, together. 💼🍽️🌿

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Brinnon, WA

Opening Hours

Monday 9am - 6pm
Tuesday 9am - 6pm
Wednesday 9am - 6pm
Thursday 9am - 6pm
Friday 9am - 6pm
Saturday 9am - 6pm
Sunday 9am - 6pm

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