The Food Innovation Institute (FII), the education and training division of Food Technical Consulting sponsors unique food innovation classes on an international basis based on two Harvard Business Press innovation books.

FTC uses its own copyrighted PROCAM© Process Cost Analysis Methodology at the manufacturing plant level to reduce your food costs through improved production efficiencies and unnecessary processing costs at the SKU level – sometimes called Activity Based Costing (ABC).

FTC develops detailed food safety; HACCP, quality assurance, and product recall programs for emerging new restaurant chains, or a critical assessment of existing programs in established chains. These quality gap assessments are critical in identifying holes in your customer food safety shield.

FTC is passionate about mobile food retailing, and has assembled an expert team of food safety and equipment experts, culinary chefs, business and financial analysts, attorneys, and operations experts to help aspiring business owners develop and implement successful business and marketing plans.

FTC provides proven expertise and experience at continually driving quality of your products at the manufacturing level to insure your customers last eating experience equaled their first WOW moment – and at lower food costs when applicable.

FTC provides experienced supply chain development to support international store expansions through sourcing suppliers, product and process specification development, food safety/HACCP and quality program development, alternate supplier approvals, cost reductions, and continuous quality improvement.

FTC retains the leading foodservice equipment engineering and testing consultants who have led and developed some of the most innovative equipment in history. FTC has led projects representing 40% cost reduction projects, and developed leading equipment innovations like Boston Market’s rotisserie cooking oven.

Food Technical Consulting provides food litigation expert witness support to the restaurant industry in the areas of food product liability. plant safety, patent infringement product claims, contract disputes, product formulas, regulatory compliance, store operations safety, bioterrorism, and food processing issues.