Kitchen consultancy from operators, not observers
Practical help with the numbers and the running of a kitchen, from people who have run hotel, restaurant and healthcare kitchens rather than written about them.
Operational efficiency review
Kitchen workflow, staffing structure, rota cost and control systems, with a short list of changes ranked by what they save.
Pre-opening and relaunch support
Kitchen layout readiness, equipment commissioning, supplier onboarding, launch timeline and service rehearsals so day one runs as the brand expects.
Menu development and costing
Menu engineering, dish costing, food-cost targets and pricing that holds up in service.
Staff training and onboarding
Section training plans, induction checklists and standards documents that improve retention and consistency.
Compliance and safety
Food safety records, allergen controls, temperature logs and due-diligence systems set up so they are actually kept.
Concept and brand positioning
Turning a culinary idea into a clear concept: audience, price point, signature dishes and a service style the kitchen can deliver every night.
Supplier strategy and procurement
Vendor review, purchasing workflow and negotiation on price, lead time and specification to protect margin without losing quality.
How engagements work
A phone call to scope the problem, then a fixed quote for a half day, a day or a longer project. No retainer unless you want one.
Start with a callSpeak to an operator
Describe the brief and receive a fixed quote.