Troubleshooting:
Assessing problems within the business; anything from hygiene or theft, profit and loss improvement, better hygiene standards and helping with kitchen flow and speed.

Menu Creation:
Writing and Planning; menu design based on the specific area or location of your business, ensuring you are placed correctly within your local market and not competing unnecessarily  with other local businesses. Local supplier research. Research into local cuisine/specialities which may have been overlooked.

Chef Recruitment & Training:
Initial assessment on the brigade and what is required to bring them up to speed then 1-5 day training programmes specifically aimed at ensuring staff retention and motivating the brigade. Delivery receipt training, open and close procedures, temperature maintenance guidance. Assess strengths and weaknesses of team members. Complete management advice on staff salaries, their job descriptions and bonus structures in accordance with advice on staff capabilities.

Kitchen Development:
Including updating existing kitchens to streamline the service, through to complete refurbishment, sourcing everything from new heavy duty equipment, through to crockery and furniture.

New openings and Re-Launches:
New identity, offering advice on direction and offerings to the client base, media contacts (suggestions) for marketing and promotional activity.

Costings:
Improving gp, labour costs, kitchen equipment, small equipment, supplier cost, quality comparisons and menu costing.

Mystery Diner:
Reports returned within 12 hours of dining or departure, a choice of 3 levels of review depending on requirements.

Rates: Dependant on job, all negotiable.