I still don't understand this fixation on finding a consultant.
My first piece of advice is that if you don't know the restaurant business - DON'T GET INTO IT. It can be a proverbial money pit and if you are relying on the expertise of others, you'll be at their mercy. If they're dishonest or incompetent, they'll run your costs through the roof and you'll go out of business ... or they could hold you up for blackmail threatening to quit if you don't give them X, Y, and Z.
I think restaurant owners should be cross trained in all areas of their restaurant so that they may move from host/hostess to cashier to prep cook to line cook to server as needed - especially on busy nights or if there's a problem with a no call / no show employee.
Instead of a consultant, find your chef. I don't know how big your operation will be and whether you'll be setting up a full brigade system or if you'll have a working chef instead who will work with some line cooks or prep cooks.
If you insist on getting into the restaurant business, hire a chef. Go old school. Advertise in the paper. Put an ad out on a job board like Indeed.com. Talk to local Culinary schools.
Yes - you could hire a consultant ... but as I previously said, what if your consultant has skills that the chef you wind up hiring doesn't have? What if your consultant creates a wonderful menu that is not cost effective or even practical to make given the tools and equipment available in your kitchen? This is YOUR restaurant, so it's in your vested interest to have the business do well.
Do you have any idea of what you'll be serving? Have you identified your target market? Do you have a location? Have you identified the competition? These are all things that YOU should be doing.
I once knew a restaurant owner who came up with an astounding 24 page menu. His kitchen was only equipped with one 4 burner stove and one conventional oven. The kitchen crew couldn't possibly execute the menu because they lacked the tools and equipment they needed. Not only did they have insufficient stoves and ovens but they had no prep tables, no baker's racks, no hot holding equipment, no proofers, no mixers, and no food processors or blenders. The restaurant quickly went out of business. The staff moved on to other jobs but the owner had taken out a 2nd mortgage on his house and was up to his eyeballs in debt.
This preoccupation of finding a consultant who will wave his magical toque and create a spectacular menu that will be unique and will undercut any possible competition is a fanciful pipe dream. You're putting all of your eggs in one basket without doing the due diligence on your part ... i.e. identifying the target market, finding a location, identifying the competition etc.
You could lose your shirt on this if you're not careful.
If you have never worked in the food service industry, I think you should take a part time job working at a restaurant. See what it's like. You may find that the nuts and bolts of running a restaurant are not nearly as attractive as they may look on TV while watching Food Network programs like Restaurant Impossible.
Running a restaurant takes a lot of time, sweat, tears, and money.
If you want your restaurant to succeed, forget about being an absentee owner. Forget about a 40 hour work week. Forget about having nights, weekends, and holidays off. Be prepared to roll up your sleeves and to work, work, and work some more.