Great Food. Smart Operations. One Hospitality Group.
Meshugganah Hospitality is a chef-driven hospitality group offering thoughtfully made food and practical consulting.
About Meshugganah
About Meshugganah Hospitality
Meshugganah Hospitality is a chef-driven hospitality group built around thoughtful food and practical execution. Through our ghost kitchen and catering programs out of the City Kitch, we prepare food with intention—honest ingredients, disciplined technique, and menus designed to travel, scale, and serve a wide range of occasions. From everyday meals and office lunches to full-scale celebrations, bar and bat mitzvahs, and private events, we approach each experience with the same focus on quality, clarity, and reliability.
Alongside our food programs, Meshugganah Hospitality Consulting partners with restaurants, nonprofits, breweries, and emerging food businesses to help ideas become functional operations. Our consulting work spans kitchen design and equipment planning, menu development, staffing models, workflow optimization, SOP creation, and operational strategy. We bring a hands-on, real-world perspective shaped by years of cooking, opening, and running food businesses—offering guidance that is practical, transparent, and built to last.
Meet Rob Clement
Rob Clement is a dad, chef, and hospitality consultant with a career focused on building food businesses that function in the real world. His background spans cooking, kitchen leadership, concept development, and operations, with a focus on turning strong ideas into systems that can be executed consistently and sustainably. He founded Meshugganah Hospitality to unite chef-driven food with disciplined operational thinking.
Through Meshugganah’s ghost kitchen and catering programs, Rob remains closely connected to the realities of production, staffing, logistics, and service. That hands-on experience informs his consulting work, where he partners with restaurants, nonprofits, breweries, and organizations to design kitchens, develop menus, build staffing models, and create workflows and SOPs that are practical, compliant, and scalable. His approach prioritizes clarity, honesty, and execution over theory.
Whether cooking for a crowd, catering a milestone event, or advising operators on improving efficiency and profitability, Rob’s focus is consistent: thoughtful food, smart systems, and work that respects both the people doing it and the guests being served.