Consultancy for your
foodservice operation
Support for restaurant, catering and hospitality operators. Choose a service below to see what the work covers.
Kitchen, restaurant and catering operations
Review how the kitchen runs and resolve the problems that interrupt preparation, production or service.
Menu creation and food cost control
Develop menus, standardise recipes and understand where food costs need attention.
Purchasing, storage and logistics
Organise purchasing, stock handling and deliveries around what the kitchen needs and can store.
Food safety, HACCP and SOPs
Support with food safety compliance, HACCP plans, allergen control and the procedures your team follows each day.
Team training and structure rebalance
Train the team for the work they do and review whether roles, staffing and supervision fit the operation.
Kitchen equipment and technology selection
Select equipment and technology around your menu, production needs, space and budget.
Project development and opening readiness
Plan the menu, kitchen, staffing and systems needed to put a foodservice concept into operation.
Rebranding and repositioning
Review the concept, menu and service when a restaurant or catering business needs a change of direction.
Operational systems and databases
Build operating databases and review the procedures, tools and records used to run the business.
When the work covers several areas
A new menu may change ingredient orders, allergen information, storage needs and preparation time. A catering project also affects packing and dispatch. We include the related work in the proposal so responsibilities are agreed before it starts.
You can begin with a review of one issue, a defined project or support with introducing changes.
Read how we workDiscuss your project
Tell us about your business and what you need help with.