Registered ServSafe Proctor & Certified ServSafe Instructor
Get ServSafe Manager Certified.
In-person instructor-led preparation and a proctored ServSafe Food Protection Manager exam. Find a convenient class, reserve your seat, and get back to business.
47 scheduled classes in 2027 • 9:00 AM–1:00 PM local time • Public classes and private group training
ServSafe Manager Class + Exam
Instructor-led review and proctored certification exam in one scheduled session.
Pay $195 & Reserve My SeatChoose your date first on the 2027 class schedule. After payment, text your name, date, and city to 205-901-6148 so we can match your payment to the class.
Your next food program, built to operate.
We design profitable-minded, operationally practical fresh-food concepts for convenience stores, travel centers, concessions and compact kitchens. Menu design, standardized recipes, item costing, order guides, prep lists, staff training and KPI scorecards—all connected in one executable system.
Explore The Fresh Counter, our sample modular grab-and-go and made-to-order showcase. From first pilot to multi-location rollout, we adapt the model to your store, people and equipment.
An operating playbook, not just a menu.
Recipes & photos • Equipment and supplier specs • Portion and costing controls • Prep and ordering worksheets • Safety and sanitation SOPs • Opening and closing checklists • Manager KPIs • Pilot launch and refinement
Discovery → Design → Pilot → Train → Measure → Scale
From concept to repeatable foodservice system.
Convenience-store food programs, concessions, corporate dining, schools, senior living and institutional kitchens. We develop menus and recipes, costing, order guides, prep lists, staff instructions, safety controls and the management scorecards that make daily execution consistent.
A defined seven-part framework: Discover → Design → Standardize → Train → Measure → Improve → Scale.
See the System and Fees →Real deliverables. Real accountability.
Costed menus • production schedules • order guides • inventory controls • manager training • food-safety logs • monthly KPI reports.
Diagnose from $495 • Build from $3,500 • Remote oversight from $997/month
From Concept to Classroom. From Classroom to Career.
ADG is ChefNStaff's dedicated turnkey school development division. We help career centers and districts plan, modernize, equip and launch culinary and hospitality academies, with instructor recruitment assistance, credential pathway planning and ongoing support.
A practical partner for your program.
Turnkey program development • Staffing and state job-posting support • Vendor coordination • Kitchen and lab setup planning • Curriculum and credential preparation • Instructor coaching • Ongoing program reviews
Project-based development and ongoing support • Custom proposals
Build it. Fix it. Run it better. Scale it.
From culinary and hospitality academy development to turnkey foodservice concepts, rescue, executive advisory and workforce certification, we deliver systems a team can actually follow. Explore Academy Development Group (ADG) →
ServSafe Manager
Public classes, private company sessions, instructor-led review and proctored certification exams.
Manager Bootcamp
Foodservice leadership, accountability, conflict, waste, culture, burnout and stronger day-to-day management.
Restaurant Rescue
On-site operational observation, food-safety review, workflow analysis, leadership debrief and priority action plan.
Executive Support
Ongoing operational guidance for owners, GMs, foodservice directors and multi-unit leadership.
One brand should not feel like five different companies.
ChefNStaff evaluates multiple locations for consistency, management practices, food-safety culture, training gaps, workflow and recurring operational problems—then delivers an executive roadmap.
Hospitality training people actually remember.
Kitchen Culture Under Pressure • Food Safety Without Death by PowerPoint • Stop Managing Fires • The Cost of “Just Throw It Away” • When Good Employees Burn Out.
ChefNStaff Operational Health Check
You already know something is not right. The Health Check helps identify what deserves attention first—without asking you to commit to a larger consulting engagement upfront.
If ChefNStaff performs a Restaurant Rescue for that location within 30 days, the full $495 is credited toward the Rescue.
Complete The Health Check Intake Text Chef V • 205-901-6148Operational advisory assessment only. It is not a regulatory inspection, certification audit, legal opinion or guarantee of health-department compliance.
Start your Health Check.
Complete the short intake so ChefNStaff has the details needed to prepare for your consultation. You can pay the $495 securely from the button above at any time.
Your Health Check is confirmed once the $495 PayPal payment is complete. If the same location moves into a Restaurant Rescue within 30 days, the full $495 is credited toward that engagement.
Pay $495 Securely With PayPalMost operations do not have one giant problem.
They have five or six smaller problems happening at the same time.
Get certified. Get compliant. Get back to running the operation.
Public classes across the Southeast plus private team training for companies that need multiple managers certified together.
Upcoming dates below. All public classes are 9:00 AM–1:00 PM local time. Choose a city, then enroll online for $195 per person.
Bring ChefNStaff to your company.
Private training for restaurant groups, hotels, schools, senior living, healthcare, concessions and corporate dining.
Hospitality experience, not theory.
Foodservice problems do not happen in a textbook. They happen Friday night at 7:15 when the team is short, ticket times are climbing, somebody calls about an allergy, a cooler is not holding temperature and the newest manager is trying not to lose control of the building.
That is the world ChefNStaff understands.
Built for foodservice leaders who carry the weight of the operation.
Restaurant groups • Hotels & resorts • Senior living • Healthcare • Schools & universities • Corporate dining • Arenas & entertainment venues • Airport concessionaires • Institutional foodservice • Hospitality associations.
Fix what is holding the operation back.
One manager certified. Fifty managers trained. A struggling operation assessed. A leadership team supported. Start where the need is greatest.