Food consultancy solutions
From early concept decisions to the pressure of a live operation, practical support that weighs the food, the team, the customer and the commercial picture together.
Concept to service · Consultancy solutions
Safe food. Stronger business.
A strong food business starts with safe food, good systems and a confident kitchen team. We help you build the foundations, tackle the gaps and take the uncertainty out of food safety, hygiene ratings and Environmental Health.
Safe practice that holds on a busy Saturday, written down and followed by the whole team.
HACCP plans and safer-food records
Allergen matrix, labelling and service protocol
Temperature, cleaning and traceability checks
Staff training and supplier approval
We audit against the three areas an inspector scores, fix the weakest first and support a re-visit request once the work is done.
Hygienic food handling
Condition of premises and structure
Confidence in management of food safety
A dated action plan with owners
Calm, practical help before, during and after an Environmental Health visit.
Mock inspection against what an EHO checks
Inspection-day preparation for your team
Responding to reports and improvement notices
Re-visit and rating review support
The rating is always the inspector’s decision and we cannot promise a score. Our job is to make sure the kitchen is ready, the records are in order and the team knows what to do.
Starting out
Not everyone who calls us has a kitchen yet. If you are thinking of opening a food business, or have an idea you want to shape into a concept, we support you before the big commitments: the lease, the fit-out and the hiring.
Not everyone who calls us has a kitchen yet. If you are thinking of opening a food business, or have an idea, a premises or early plans, we help you turn them into a practical opening plan.
Viability: start-up costs, GP targets and break-even
Site and lease checks before you sign: kitchen space, extraction, services and licensing
Food business registration with your council and what you need before opening day
Opening plan: suppliers, equipment, team, training and timeline
You have a dish, a cuisine or a gap in the market. We shape it into a concept customers understand and a kitchen can deliver, at a price that makes money.
Who it is for and why they will choose you
Positioning, customer offer and service style
Menu architecture, signature dishes, costing and pricing
Test cooks and a concept document to share with partners, landlords or investors
Early is the cheapest time to get it right. Most costly mistakes in a new food business are made before the doors open: the wrong site, a menu the kitchen cannot deliver or a price that cannot cover costs.
Our view
A strong concept has to appeal to customers and make sense for the operation delivering it. We work through the details, from menus and methods to team routines and standards, so plans are grounded in how your business needs to run.
Priority
HACCP, allergen control, records, team training, food hygiene rating improvement and support before, during and after an EHO inspection.
HACCP
Allergen matrix
Mock inspections
Rating re-visits
For people opening their first food business or shaping an idea: viability, site checks, positioning, menu, costing and an opening plan, before bigger commitments.
Positioning
Menu architecture
Kitchen flow
Menu planning, kitchen readiness, suppliers, team preparation, food safety set-up and service standards for launch.
Opening plan
Labour model
Launch systems
New dishes, products or menus with attention to appeal, brand fit, quality, practicality and cost.
Dish specs
Costing
Rollout
Recipes, pricing, portions, purchasing, waste and menu mix, to see where performance can improve.
Recipe costing
Menu mix
Yield
How work is organised, where pressure builds and what supports the team to use time and skills better.
Rotas
Prep systems
Skill mix
Practical recipes, specifications, prep guides and checks for consistent delivery.
Recipe cards
QC checks
Training
Prep, kitchen flow, stock routines and handovers: the practical details of running the operation.
Stock
Handovers
Prep systems
Standards and systems that let you expand while keeping the food connected to the brand.
Playbooks
Site audits
Franchise standards
Process
A clear sequence from first call to results you can track. You decide at every step whether to go further.
1
Tell us what’s happening. We identify the likely root causes and whether we’re the right fit.
2
Menus, P&L, invoices, rotas, recipes, allergen records, waste and workflow.
3
Prioritised recommendations with quick wins and longer-term system changes.
4
We work with your team and suppliers to make it happen, not advise from the sidelines.
5
We track GP, labour, waste and compliance so improvements hold.
Who it’s for
You don’t need a detailed brief. Bring the challenge you’re facing.
Developing an idea into a concept that can trade.
Operators preparing a first or next site.
Businesses that want margin and calm back.
Managing complexity across sites and partners.
Who need clearer processes and consistent delivery.
