Restaurant Consulting

“The hospitality and culinary industry is tough! It’s changing every day. With convenience foods and delivery options in grocery stores, the margins of the industry are shrinking.” –Chef Anthony Mair

Anthony Mair founded and currently directs RSC, Restaurant Success Consultants, built from his 30+ years learning and then servicing the culinary and hospitality industry internationally and domestically.

RSC applies industry expertise to help bolster restaurants through challenging economic cycles. Exchanges with clients keep everyone focused on applying principles of success to the day-to-day operations of restaurant management whether launching or transitioning.

To meet with Anthony is to realize how much of his expertise was fine-tuned from developing menus to developing systems of operations for high-volume restaurants, some of which have been featured on cooking shows, in airline magazines and newspapers spanning three countries.

From dreams to a reality based on solid achievements, Chef Anthony Mair’s hospitality projects and his services are steeped in a deeply rooted passion for everything culinary.

If you would like to launch, or re-imagine your existing restaurant business with the intention of achieving optimal efficiency and profitability, contact Anthony at anthonym@restaurantsuccessconsultants.com

“Your success is why we do what we do.”

– Chef Anthony Mair

Consciously Creative Culinary Cannabis Concoctions Consultancy

“When I was 20-years-old, I started having dreams about baking cakes and creating recipes with cannabis … in my mind, I created cannabis recipes incorporating hundreds of different products.” –Chef Anthony Mair

Chef Anthony Mair is the creative lead, consultant and executive chef behind the development and marketing of C6, or Consciously Creative Culinary Cannabis Concoctions Consultancy©.

C6 is his culinary information and video series that expertly showcases the assorted ways cannabis-infused meals can be prepared as part of daily menus in homes and in restaurants. Anthony always knew that legalization of cannabis would be ground breaking for the health & wellness and food industries’ varied landscapes.

After much learning, researching and testing of cannabis food products high in CBD, Anthony has turned a dream into a marketable viability that continues to grow. Today, this chef has his finger firmly on the pulse of the soon-to-be burgeoning domestic (C$2.7 billion) and international markets (US$97 billion).1 And there’s more.

Connect with Anthony at anthony@anthonymair.com if you’re interested in forging strategic partnerships in the health & wellness, hospitality, and culinary industries.

  1. Deloitte Press Release, “Deloitte estimates next round of cannabis legalization will create a new $2.7-billion market in Canada,” June 3, 2019.

“CONSIDER THE POSSIBILITIES!”

Canna-Cauliflower Coconut bread Photo Credit: Ann Alexander

FOR A TASTE, WATCH THESE VIDEOS USING MY RECIPES.

Cannabis, that’s high in CBD, infused in your menu planning and meal prep ingredients.

Let’s have the conversations about what this means and let’s do it over good food!

–Anthony Mair

  1. Cooking with Cannabis: Pizza
  2. Cooking with Cannabis: Bread
  3. Cooking with Cannabis: Part 1

Consciously Creative Culinary Cannabis Concoctions© by Chef Anthony Mair can be part of your recipe repertoire. Subscribe to his video channel and find out how.

Chef Anthony Mair has cultivated a robust perspective about the role food plays in bringing people together.

His passion for food is contagious and his hospitality and culinary experience is far-reaching.

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About Anthony

J.W. Anthony Mair Photo credit: Jake Werner

From Negril to Kiev to Toronto, Anthony’s conceptualization of success has expanded his partnerships along with his diverse fan base. While the camera loves his exuberance and hospitality and culinary innovation, it’s squarely his expertise in concept development, re-designs, renovations, operations management, menu development, and culinary-arts curriculum that have generated multiple returns on investment for his own restaurants, clients, trainees and especially foodies.

Anthony’s mother was a trailblazing chef in her own right. From her teachings, he developed his own culinary style that embraces natural local ingredients and organic flavours of the Caribbean. That style inspired Anthony to produce his own product line of soups, seasonings, and sauces.

Anthony owned and operated restaurants in Toronto; his first being Mardi Gras Bistro, which specialized in an American southern-style menu.  He later moved to Kiev, Ukraine and opened his second restaurant.  After successfully launching the Mardi Gras Bistro franchise in Kiev, Anthony returned to Toronto to partner with long-time friend Carl Cassell in the re-imagining and running of Harlem and Harlem Underground restaurants.

Anthony has worked as an executive chef and general manager in hotels based in Negril—Jamaica’s international hotspot known for its hospitality and culinary strength. There he launched the Caribbean Culinary Network (CCN) and introduced education-based culinary festivals and other initiatives to support emerging students in the field. His exploits in communication involved instructing classes in culinary colleges, judging culinary competitions, and making media appearances as a guest chef. To know Anthony is to understand he is affable by nature. He’s a chef who enjoys meeting new people to talk great food.

And he’s not done. An advocate of quality food service, he also established and operates Mair Cutlery© a professional knife sales and sharpening service for hotels and restaurants.

There’s simply no overlooking his knowledge in all aspects of restaurant operations management and creative culinary concoctions.

Clients

“Your success is why we do what we do” – Chef Anthony Mair

If you would like to launch, or re-imagine your existing restaurant business with the intention of achieving optimal efficiency and profitability, contact Anthony at anthony@anthonymair.com.