Building Better Kitchens for Better Results

Concept 2 Plate is a culinary consulting firm that helps restaurants turn ideas into efficient, profitable operations. Led by corporate chef Wes Davis, the company provides expert guidance in kitchen design, menu development, recipe standardization, culinary SOP creation, and ingredient sourcing. Concept 2 Plate works with restaurant owners, hospitality groups, and new concepts to improve back-of-house workflow, optimize menus, and build culinary systems that deliver consistency, efficiency, and exceptional food from concept to plate.

Culinary Consulting Tailored for Hospitality Excellence

Concept 2 Plate is dedicated to elevating restaurant operations through expert kitchen design, menu innovation, and streamlined processes, driven by a passion to create exceptional dining experiences.

Culinary Consulting to Elevate Your Restaurant

Explore our expert services in kitchen design, menu creation, and operational efficiency, ensuring your satisfaction.

Kitchen Design

We create innovative kitchen layouts that boost workflow and maximize efficiency.

Operational Optimization

Enhancing your processes to increase productivity and reduce costs.

Menu Development

Custom-crafted menus designed to delight guests and increase profitability.

About Chef Wes Davis

Helping restaurants design the kitchens, menus, and systems that make great food work.

Wes Davis is a corporate chef and culinary strategist with years of experience designing menus, building kitchen systems, and leading culinary innovation for multi-concept restaurant organizations. As Corporate Culinary Manager for New Brands at Meritage Hospitality Group, Wes has helped develop restaurant concepts, optimize back-of-house workflows, and create culinary systems that balance creativity with operational efficiency. Through Concept 2 Plate, he partners with restaurant owners and hospitality teams to transform ideas into scalable, service-ready operations—delivering menus, kitchens, and processes built to perform in real-world restaurant environments.

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