TNT Global Inc. is a full-service hospitality consultant; we offer complete corporate strategic planning for your business.

TNT Global Inc. is owned and operated by Chef Troy N. Thompson with over thirty years of experience in the hospitality industry; he has opened multiple hotels for the Ritz-Carlton Corporation. He has consulted and made the concept for four of their restaurants in their resorts also created concepts for over fifteen independently owned restaurants all over the country including one in Tokyo, Japan.

Chef Thompson's personal involvement and creative original concepts sets owners, investors, and clients at ease. His knowledge ranges from restaurant design, development, placement of chefs, management training, Foh and Boh employee training, food safety, and even complete health department training and pre-checking reports. 

 
His chef expertise ranges in buying of equipment and tabletops products. Fresh prime meats including wagyu, American Kobe, organic poultry, dry aged prime beef, Kurobuta pork products, Sushi grade fish from all over the world and all farm to table ingredients includes produce, dairy including domestic and European cheeses and pastry needs

 
From custom made sushi cases to induction ranges, and the proper training to be successful.... TNT global Inc. has your needs in mind. 

 
Customizing programs for your business needs TNT Global Inc. professional services include:

• Business plans; cash flow analysis, budgeting, startup planning and strategy
• Restaurant and kitchen design; proper layout and equipment selection , maintenance schedules
• Wine List and Menu designs; selection, proper pricing and implementation
• Menu implementation: Standardize recipes, training of dining room and kitchen staff
• Systems layout and training and flow
• Vendor selection
• Purchasing and Receiving
• Organize production, Inventory, food storage, dry good and paper storage
• Health and Safety, implementing checks and processes.
• Pos systems needs ,set up and training
• Web site planning and executing
• Job descriptions, employee manuals and operation procedures
• Loss and fire prevention, safety procedures and emergency planning
• Staff training, front of house; training your staff to be efficient and professional
• Menu engineering (private parties, brunch, lunch, desserts & dinner) beverage and wine list
• Cost controls (food costs, waste, energy, labor, buying, sourcing & efficient business controls)
• Recipe management and organization
• Help interview, source and find the right candidate for the head chef position
• Training kitchen staff on knowledge of skills, food, beverage, chemicals and food safety
• Marketing ideas for promotion, branding and public relations
• On-going operational support