Professional_TAD, FCSI The Americas

Mr. Paul Bartlett, FCSI

Principal, Kitchen Solutions, LLC
Food Facility Design
Management Advisory Services
FCSI / Find a Member / Mr. Paul Bartlett, FCSI

Contact Details


306 Cable Street
Baltimore, MD 21210 United States

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About Me

Paul Bartlett’s clients include successful restaurateurs and aspiring multi-unit operators requiring expert assistance with development of financially productive food service systems. For more than 15 years, he has earned a reputation for providing skilled and practical guidance as a kitchen savvy consultant focused on food production excellence, economy and through-put efficiency.

Prior to starting his own consulting firm, Mr. Bartlett was an award winning chef in independent restaurants. Subsequent management skills were developed over a career that includes ownership of an independent catering firm, service as campus executive chef for University of Maryland, Baltimore County and corporate executive chef for multi-unit, Phillips Seafood Restaurants. Mr. Bartlett specializes in meeting the food service development needs of restaurants seeking to move to the next level of operations.

Education & Experience

OTHER PROFESSIONAL AFFILIATIONS Certified Executive Chef - CEC (American Culinary Federation) Certified Professional-Food Safety - CP-FS (National Environmental Health Association) ServSafe Manager certified (National Restaurant Association) EDUCATION BA - Public Administration (Antioch University,1974) Additional post-graduate coursework: Basic Nutrition (Community College of Baltimore County, 1992) Human Nutrition Requirements (Johns Hopkins School of Public Health, 1993-94) AUTOCAD (Community College of Baltimore County, 2001) Food Service Plan Review Certificate (National Sanitation Foundation - NSF, 2004) Practical Food Microbiology Certificate (Rutgers University Continuing Education - 2011) Seafood HACCP Certificate (National Sea Grant College Assoc., 2013)

Market Segments

  • Branded Concepts
  • Colleges and Universities
  • Family Restaurants
  • Fast Food
  • Fine Dining
  • Primary & Secondary Schools
  • Quick Service Restaurants
  • Retail

Areas of Expertise

  • Business Strategy
  • Concept Development
  • Food Safety & Hygiene
  • Kitchen Design
  • Menu & Recipe Development
  • Operating Procedures & Systems
  • Operating Review
  • Quality Managment
  • Sustainability