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HOSPITALITY CHEF CONSULTANT SERVICES

Providing Everything You Need to run a successful hospitality business

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CONCEPT DEVELOPMENT

I can take your idea & work with you until you get  the results you want. Your concept must meet the needs & expectations of the market and stand out from its competitors. I can help you achieve this. 

MENU DEVELOPMENT

The best menu designs will garner your business with the loyalty of your customers. Great tasting dishes that increase dinning frequency & create the buzz for your concept. Time spent working to achieve great menus will be worth the effort. 

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STAFF RECRUITMENT & TRAINING

Your staff are the key component to any successful business. Recruiting good people takes time. retaining them is vitally important in this labor short time. 

Chefs Preparing Food

FOOD SAFETY

Food safety is of paramount importance. Whether implementing a new policy or updating your existing procedures. Legislation is changing all the time so keeping up to date is vital. 

Chefs Preparing Food
Chef's Kitchen

KITCHEN DESIGN

A kitchen needs to flow to enable your staff to be as effective as possible. A well designed kitchen will keep your chefs happy, labor cost down as well as the revenue coming in. Sourcing the right equipment for your concept. The last thing you want to is spend more than you need to. 

Existing Business

Supporting your current business. Current market trends, future growth, areas of cost control, staff retention & productivity.

  • Menu design/ Creation/Modern Trends depending on clientele/Seasonality

  • Recipe & menu development

  • Food costings and GP advice

  • Stock taking/ identify areas of concern

  • Operational advice

  • Food safety audit & review. Improve scores on the door & become EHO compliant. Advice & implementation of HACCP, COSHH, Allergens policies

  • Supplier price & quality comparison

  • Concept change

  • Advice with P&L / finances

  • Support with recruitment/ retention / training

  • Support new Head chef appointments (implement new menus/ kitchen structure)

  • Report on existing kitchen practises & workflows, identify areas of improvement

  • Secret dinner report / identify areas of improvement for FOH team as well as food offering, based on pre-agreed areas of concern

New Openings - Start Ups

A helping hand or full control & anything in-between. Every new venture is a unique challenge, big or small. I can guide you from the start. 

  • Kitchen design & layout- procurement of equipment best suited to menu concept

  • Site visits

  • Support with landlord negotiations

  • Sourcing F&B suppliers

  • Menu design/ concept creation

  • Menu costings, review of weekly costs and identifying problems 

  • Advice on best food safety policy- EHO compliant for business ( HACCP, COSHH, Allergens )

  • kitchen & FOH restructure, recruitment & training

  • Chef support and training & ongoing reviews if support is required

  • Recipe development

  • Advise on best S.O.P

  • Ongoing support & guidance through the weeks & months after opening