our services

Aspects or areas of food service operations that we can assist you with:

  1. Initial set-up and design.
  2. Diagnostics, health check-up of the processes and the stations in the kitchens
  3. Reconfiguration, reformation. Advice and help with  “troubled” or disorganised kitchens. We will help to easily sort-out the kitchen that is clattered and underperforms,  leading to stress, waste and lost revenues.
  4. Purchasing advice. We can help with choosing new equipment that will be required for extension or diversification of the menu.
  5. Recompositing  and rebalancing of the present set-up better reflecting  Your menu requirements
  6. Capacity utilisation  Identifying gaps, potential and opportunities that exist within present set-up but are not exploited favourably.
  7. The kitchen “turbo charging”. New equipment set-up to meet higher sales targets
  1. Development of  bespoke marketing strategies based on research.
  2. Assessment and evaluation of the existing strategy
  3. rebalancing of existing strategy. Study of How different parts of marketing strategy fit together. Identifying disharmony
  4. marketing mix advice
  5. Adjustment, correlation of the marketing function in relation to other operations.
  6. Streamlining marketing strategy with overall organisational objectives.
  7. Locally focused Market research
  8. Locally focused Industry/competition research and assessment. Comparing aspects of operations with the competition in order to find any disadvantages.
  9. Marketing trend advice. Latest food and hospitality trends and fashion advice.
  1. Help and advice with creating brand new menus.
  2. Existing menu evaluation, advice
  3. Menu Diversification.
  4.  seasonal menu service. We can assist creating Specials menus and seasonal menus.  We can aid you compose  small supplementary menus too. Such as kids menus.
  5. Menu Diversification . Here the menu will have a different type of the food that will cater for a newer market segment or a food service niche. This could be buffet menus if business wants to diversify in that. It could be tapas menu. afternoon teas or a fully new menu for a delivery service.
  6. Menu reformation. Optimisation and focusing of the menu advice. This will require  looking at the menu and relate it to the marketing, to the cost cutting and other areas of aid and consultation. Very likely to be brought in by the owners desire to become more focused and efficient in customer service.
 

1.Kitchen staff-menu training. Introduction to the new dishes . the method of cooking and serving. We can assist in training Your kitchen staff

2.Allocation of duties, organisation of the different roles in the kitchen . Aiding staff to understand running of the different section. Coordination of the team work during busy times

3.Front of house (FOH) training –involving cooperation with the kitchen staff. Order taking and management.

 Development of the matrixes and the organisation of the groupings of the orders during busy times.

4,FOH sitting and booking management training.

5. Staff motivation. This will involve the explanation of the nature of the kitchen work as a team effort in contrast to solo activities where the individualism, personal dexterity and abilities are at the centre of the task..

Revenue increases and the cost reductions are  two sacred cows  of a healthy financial performance.

The most creative and stylish food service establishments cannot ignore the importance of the financial aspects of their businesses. Its very central to long-term prosperity of any enterprise to keep an eye on their cost efficiency and revenue performance.

we will be delighted to help you with achieving either of the above mentioned objectives.

Some of activities that we can help you within the cost and revenue system of coordinate of your business are following:

1.General cost reductions: Here a business might require some help with reducing their overall costs. In such case the thorough examination of the operations and cost structure should be undertaken. It probably will be a lengthy process involving looking at all aspects of operations

2.Supply chain diagnostics is very closely related to the above. But here the purpose could be both understanding waste (unnecessary costs) finding inefficiencies( finding better sleeker solutions that are not  currently used)

3. Supplier appraisal– looking at what are the current system of the supplier management. Appraise the supplier service, the value they provide. . Is the service good value for money?  Are there better suppliers available etc.

4.Cost of sales assessment– This will involve the stock management and the existing  system appraisal. The substitute proposal. Looking weather the cheaper ingredients can be used. Portion size management.

5. Staff costs- Assessment of the staff productivity. Identification of the HR waste. Ways to find better ways to use staff. The outsourcing of certain operations. Cross-training the staff

6. Cost cutting through downsizing or resource focusing. Niche marketing. New strategies could be thought to downsize operations.  New or  smaller  market segments could be identified and assessed with potential for targeting.  Narrowing scope of operations.

Revenue management Section:

7. diversification. Developing strategies for the diversification. Food delivery advice. Food service expansion plans such as Corporate hospitality and events catering. 

 Here one expects the business requiring some extra intelligence and help with diversification into new segments or products. It most likely to be that they have already chosen the type of diversification but are lacking enough knowledge, know-how and insight to comfortably do it themselves

8. capacity utilisation. Finding hidden potential to increase revenues within the current business set-up at the minimum cost.

9.Increasing efficiency of current operations, to achieve higher revenues. Involves , streamlining the kitchen , and front of house of operation in order to gain higher output and  turnover.

We are happy to offer you support and advice in taking a holistic view of your enterprise.  To mention a few the  following notions areas and aspects can be helped with: 

  1. Overall philosophy, strategy and concept advice. We can help with evaluating and assessing the  overall philosophy and business policies. We will be happy to look at your business formula and concept. We could support you with reforming this microlevel that determines the long-term business purpose and  goals.
  2. The initial set-up and design assistance. This will involve studying all the areas of the business including owners aspiration, philosophy and the goals . This will be linked directly to the marketing, the menu and the budget allocated for the business set-up.
  3. We will also be delighted if we could assist you with general continuous mentoring and advice.
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