Unique in the food industry, G.S.C.A. provides its consulting services on a Donation-Basis. It relies on the operators’ perceived value of service, and their capacity to donate whatever dollar amount is affordable. The SUM Foundation is a 501 © (3) nonprofit charitable organization, and all donations are 100% tax deductible.

G.S.C.A. focuses on the needs of hotels, clubs, caterers, delis, restaurants and institutions.

In addition to relying on the founder’s own extensive culinary experience, it taps into the multi-disciplinary knowledge, skill and experience of a consortium of professional chefs, caterers, event planners and culinary mentors.

Our culinary advice is not just another service; it’s a donation-based program designed to motivate and empower food service operators like you to seize this invaluable opportunity. We believe that everyone, regardless of their budget, should have access to expert guidance that can transform their restaurant into a thriving, profitable venture.

Whether you’re struggling to attract customers, seeking ways to optimize your menu offerings, or need assistance with streamlining your operations, we’re here to help.

No task is too small, or too great.

We Can help you with:
-Producing high quality tasty and attractively presented food
-Staff Training
-Operational efficiency
-Menu development
-Recipe development
-Ambience
-Monitoring and review services
-Sanitation and safety
-Food-related referral service

Food service operators face various urgent problems in their business, but some of the most common ones include:

1. Cost Management: Controlling costs is a significant challenge for food service operators. Rising food prices, labor costs, rent utilities, and other operational expenses can significantly impact profitability. Finding ways to optimize costs without compromising quality is crucial.

2. Labor Shortages and Staffing Issues: Many food service operators struggle with finding and retaining qualified staff. Labor shortages, high turnover rates, and staffing gaps can lead to increased workload on existing employees, compromised service quality, and operational inefficiencies.

3. Operational Efficiency: Streamlining operations to improve efficiency is a constant concern for food service operators. This includes optimizing kitchen workflows, reducing wait times, managing inventory effectively, and implementing technology solutions to automate processes where possible.

4. Customer Experience and Satisfaction: Meeting and exceeding customer expectations is essential for success. Maintaining consistent food quality, providing excellent service, managing wait times, and addressing customer feedback promptly, are crucial to ensuring a positive dining experience.

5. Menu & Recipe Development and Innovation: Offer variety while maintaining profitability. food service operators need to balance customer preferences, staff skill levels, ingredient availability, and pricing, to keep their menu offerings relevant and enticing.

6. Health and Safety Compliance: Ensuring proper food handling, maintaining cleanliness and hygiene standards and staying updated on regulations and certifications. These require ongoing attention and investment.

The Culinary Advice division of our foundation serves a vital purpose: to generate the necessary funds to fulfil our overarching mission of supporting individuals from all backgrounds, including children, teenagers, and adults, in overcoming life’s daily challenges.

G.S.C.A. is led by the foundation’s founder, a retired classically trained professional chef with over 50 years of diverse food industry experience. This venture synergistically combines culinary expertise with our foundation’s objectives, namely, benefiting our cause in profound ways

Chef Dietz gained his culinary background both in Germany and the U.S. at notable San Francisco establishments, such as the Mark Hopkins Intercontinental Hotel, Fairmont Hotel, Stanford Court Hotel, and the Miyako Westin Hotel, as well as the prestigious Bohemian and Pacific Union clubs.

-Visiting Chef at five Miyako hotels in Japan.
-Director of the chefs Association of the Pacific Coast.
-Chef Instructor at the California Culinary Academy, San Fransico, CA.
-Seminar Lecturer to food industry professionals throughout the U.S.
-Executive Chef at Saga Corporation, a contract food service corporation, Menlo Park, CA.
-Consulting Chef for Aaron Spelling Productions, 20th Century FOX Studios, Los Angeles, CA.
-Corporate Director of Food Services at Atari, Inc, Sunnyvale, CA.
-Owner/Operator, Culinary Connections, a personnel agency in San Francisco, CA.
-Owner/Operator, Chez Mama Restaurant (French Cuisine), Los Gatos, CA.
-Owner/operator, Anton’s (a catering and delicatessen business) Burlingame, Ca
-Chef de Cuisine, at Stanford University’s Governors Corner Dining Societies. Stanford, CA