Hotels, Cafes and Restaurants
With over 40 years experience working in, owning and operating various businesses, both in the kitchen and front of house, I am ideally placed to analyse both sides of the hotplate and your balance sheet.
It all starts with your menu.
Your menu is the single most important document in your food service business.
Get this right and everything else will follow, get it wrong and the results can be terminal for any catering business.
I will help you devise the right menu for your business by:
Getting to know you and what you want from the business
Understanding your customer – without them we have nothing
Assess your people – identify skill sets and training needs
Identify your key food and beverage provision
Analyse supply chain quality and costs
At the end of the process my aim is to provide you with:
A menu clearly targeted at your customer base
Improved margin and profitability
Smoother more cost effective service
A happier, appropriately skilled team
A business built for the future
Other areas we may look at as a broader scope would include:
Kitchen Design
Evaluate the current set up and suggest any changes that may make the operating procedures more cost effective.
Product Delivery
Full review of food and drink performance against expectations.
Consistency
Identify reasoning behind inconsistent performance.
Brand Message
Do you have a story and should you shout about it louder?
Customer Journey
Review all key touch points essential to maximise customer satisfaction.