Professional Kitchen Consulting
Operational Optimisation: Transforming kitchen workflows to maximise efficiency, profitability, and consistency.
Precision Menu Engineering: Designing fully-costed menus tailored to hit specific target gross profit margins.
Financial Rigor: Conducting detailed cost-control audits to identify and eliminate hidden margin leaks.
Logistics Management: Overhauling prep and service processes to reduce labour costs and streamline high-volume operations.
Stress-Tested Systems: Implementing practical, scalable procedures designed to maintain high standards under the pressure of live service.
15 Years Industry Experience: A deep history operating at the highest levels of hospitality.
Diverse Operational Expertise: Background includes:
Rosette-awarded kitchens (demanding exacting standards).
Large hotel groups (managing complex, high-volume logistics).
Elite sports sector (delivering consistent, performance-focused catering).
Real-World Application: Methodology is forged in "live service" rather than theoretical culinary concepts, ensuring all implemented solutions are battle-tested for scale.
Kitchen Diagnostic & Prep Audit
Identifying the hidden leaks in your operations and labour costs before we touch the food.
Great menus fail in the prep kitchen. This package is designed for sites experiencing high stress during service, inconsistent ticket times, or bloated kitchen labor costs. I spend time directly observing your live service and morning prep routines to map exactly where efficiency is breaking down.
The Focus: Workflow analysis, cross-utilisation of ingredients, supplier pricing checks, and brigade skill assessment.
The Deliverable: A comprehensive, no-nonsense action plan outlining immediate fixes to reduce prep hours, eliminate hidden waste, and streamline your service flow.
Menu Engineering & Profit Optimisation
Building high standard dishes engineered for exact gross profit margins.
A menu should be a predictable profit engine, not a guessing game. Whether you need a complete overhaul to elevate your culinary standard or want to maximise the profitability of your current offering, I design dishes that fit your exact kitchen footprint. Every recipe is stress tested to ensure it can be executed consistently by your specific brigade.
The Focus: Concept development, dish scaling, target GP margin achievement (70%+), and ingredient sourcing.
The Deliverable: A fully costed, ready-to-launch menu complete with exact margin breakdowns, precise recipe specifications, and a finalised supplier strategy.
System & Brigade Training
Turning theory into reality so your kitchen runs flawlessly when the consultant leaves.
A new menu or prep system is useless if the team cannot execute it under pressure. This package bridges the gap between the page and the pass. I work hands-on with your brigade, setting the daily routines and physically demonstrating the new dishes until the standard is locked in.
On-site execution, staff training, and building daily routines that survive staff turnover.
Comprehensive hands-on training sessions and a digital library of Standard Operating Procedures (SOPs) and plating guides for your team to reference long after handover.