Mark Jachecki created Barik Consulting to help restaurant owners and operators maximize their potential, to flourish commercially and to operate with polish and sustainability.

Leading a team of seasoned hospitality specialists, with expertise in all facets of restaurant operations, equally astute at the front of the house as well as in the back, Mark identifies vulnerabilities for profitable opportunities and fixes problems in the most efficient and cost-effective way possible.During 25 years as an industry leader — as an Executive Chef, a Restaurant Consultant and Culinary Professor — Mark has been innovating in this field, with an analytical management style, to create bottom-line successes industry-wide.

Mark consults with fine-dining restaurants, national upscale chains, luxury catering, contract catering, private clubs, health spas, signature food-court brands, banqueting, quick-serve restaurants, start-ups and established venues looking to expand and improve their operations.

He applies astute business acumen, up-to-minute market knowledge and perceptive insight into helping his clients fine-tune their operations for optimal profitability.

In competition, Mark has garnered national and international acclaim, winning awards from the Chef Vittese Association, the American Culinary Federation, Liaison College and the USA Black Box Competitions.

Among the upper echelons in his field, with CCC (Certified Chef de Cuisine) designation, Mark is Vice President of Les Toques Blanches, and a member of the American Culinary Federation, The Escoffier Society and Les Chaines de Rotisseurs.

As part of his passion for sharing his expertise and preparing young people to excel in hospitality, Mark teaches at George Brown College Chef School, and is an instructor at Humber College, as well serving on the Advisory Board.

Call Mark today, and ask him what minor adjustments can produce major results for your operation.

647 786 0909   |   mark@chefmark.ca