Description
THE AEON ADVANCED FOOD COST CONTROL SYSTEM© — CONSULTING BUNDLE
Most food cost systems explain losses after they occur.
The AEON Advanced Food Cost Control System© was designed to prevent them from occurring in the first place — and when losses do occur, to identify exactly where they happened, who was responsible, and what it cost.
The Consulting Bundle delivers the complete AEON system — the 142-page operational manual, the Companion Excel Workbook©, and full access to Aeon Client Resources — plus one 60-minute consulting call with Craig Shelton applied directly to your specific operation.
What the Consulting Call Delivers
The AEON system is designed to be self-implementing. The book and the Workbook contain everything a disciplined operator needs to go live within days.
But some operations have specific conditions that benefit from direct application: a complex multi-unit structure, an unusual menu architecture, a turnaround situation where food cost variance has reached a crisis level, or a leadership team that needs the system explained in the context of their specific kitchen and brigade.
The 60-minute consulting call with Craig Shelton is not a general orientation to the AEON system. You will have read the book before the call. The call is a direct application session — your specific operation, your specific food cost problem, your specific kitchen conditions — with the chef who developed the system across four decades of three-star Michelin operations and consulting engagements.
Operators who have worked directly with Craig Shelton describe the experience consistently: he identifies the structural source of the problem before the first hour is complete, and the corrective action is clear before the call ends.
What You Receive
The AEON Advanced Food Cost Control System© — 142-page operational manual
Seven parts covering the complete financial architecture, the full operational system, advanced applications, and the theoretical framework that explains why the system works at a level most operators have never encountered.
- Part I — Why food cost control usually fails: the nine hidden fallacies of conventional food cost management
- Part II — What AEON solves, partially solves, and does not attempt to solve
- Part III — The AEON financial architecture: yield-adjusted purchasing, recipe costing, the base price protocol
- Part IV — The complete operational system: Paprika 3 implementation, the Weekly Production Schedule, daily/weekly/monthly control procedures
- Part V — Advanced applications: menu engineering, purchasing and vendor negotiation, food cost forecasting
- Part VI — Complete reference guide to all 23 tools in the Companion Excel Workbook©
- Part VII — Advanced cost control theory: the Single Business Fallacy, the Fixed Cost per Customer©, the Enlightened Pricing Formula©
The AEON Food Cost Control System Companion Excel Workbook© — 23 tabs
Every financial tool referenced in the book — pre-formatted, fully linked, and ready to populate:
Daily: Yield Analysis Table · Recipe Costing Sheet · Base Price Table · Par Value Calculator · Portion Count Log · Purchase Order Templates
Weekly: Vendor Comparison Matrix · Menu Contribution Worksheet · Waste Analysis · Weekly Food Cost Summary
Monthly: Monthly Food Cost Dashboard · Seasonal Price Variance Tracker · Food Cost Diagnostic Checklist · Budget Projections Tool
Reference: Daily Log · Issue Log
Production Scheduling: Master Production List · Sauté Station · Grill Station · Garde Manger · Prep · Pastry — with AM/PM timing, Par 1/Par 2 forecast system, and WHO? assignment columns
Password Access to Aeon Client Resources
The password-protected client section of aeon-hospitality.com — updated tools, templates, supplementary materials, and future additions to the AEON system as they are released. Lifetime access.
One 60-Minute Consulting Call with Craig Shelton
Direct application of the AEON system to your specific operation. To schedule your call after purchase, email: [your email address]
Before the Call — What to Prepare
To make the 60 minutes as productive as possible, have the following ready before the call:
- Last three months of food cost variance reports
- Current menu with recipe costs if available
- A description of your kitchen brigade structure and morning sequence
- Your top three food cost problems as you currently understand them
Craig will talk you through the rest.
About Craig C. Shelton
Craig C. Shelton is one of the most decorated American chefs of his generation and one of the hospitality industry’s most rigorous operational thinkers.
As Executive Chef and Owner of The Ryland Inn in Whitehouse, New Jersey, he earned the New York Times’s highest rating of four stars and three stars from the Michelin Guide. He is a James Beard Award winner and Grand Chef designee. Over four decades of operations and consulting engagements spanning three-star Michelin kitchens, high-volume casual concepts, and turnaround projects, Shelton has developed a reputation for identifying the structural source of operational problems that other consultants have not been able to resolve.
The AEON system is the distillation of that four-decade body of work into a self-implementing operational architecture. The consulting call is the direct application of that experience to your specific situation.
“Every gram has a purpose. Every dollar has a path.”
The AEON Advanced Food Cost Control System© is published by Eudaimonia Press. The softcover edition is available at [product-p6npd65.html]. The softcover includes a download code for the Companion Excel Workbook©.
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