Solutions
A problem rarely sits in one place. A menu decision moves purchasing, labour and GP. A supplier change moves consistency and service. We support you to work out where to focus.
By challenge · By sector
Solutions by challenge
Starting out
Our solution: Starting out and concept creation
We support you to test the idea before you commit money: who it is for, what the menu should be, what the site and kitchen need, and whether the numbers work.
Where we look first
The concept and who it is for
A menu your kitchen and budget can deliver
Start-up costs, GP targets and break-even
Concept
Our solution: Starting out and concept creation
We turn a dish, a cuisine or a gap in the market into a concept customers understand and a kitchen can deliver, with costs and prices that work.
Where we look first
Who it is for and why they will choose you
Menu architecture, signature dishes and pricing
Test cooks and a concept document for partners or investors
Ratings
Our solution: Food safety, ratings and EHO support
We audit your site against the areas an inspector scores, fix the weakest first and support a re-visit once the work is done. The score is always the inspector’s decision.
Where we look first
Hygienic handling, structure and management confidence
Records, cleaning and temperature controls
A dated action plan and re-visit support
EHO
Our solution: Food safety, ratings and EHO support
We prepare the kitchen and the team beforehand, or help you respond to the report and any notices afterwards.
Where we look first
A mock inspection against what an EHO checks
Team briefing for inspection day
Responding to reports and improvement notices
Food safety
Our solution: Food safety, ratings and EHO support
We review HACCP, allergen information and records, and how the team uses them during service.
Where we look first
HACCP plan and safer-food records
Allergen matrix, labelling and service protocol
Team training and supplier approval
GP
Our solution: GP and menu performance
We review the factors behind performance: recipes, portions, menu pricing, purchasing, yield and waste.
Where we look first
Recipe costing against what is actually plated
Menu mix: which dishes sell and what each earns
Supplier prices, yields and portion control
Labour
Our solution: Labour and workflow
We look at workflow, preparation, responsibilities and how the operation uses the hours it already pays for.
Where we look first
Rota against covers, hour by hour
Prep systems and menu complexity
Skill mix on the busiest shifts
Openings
Our solution: New openings
We plan the food and operational detail that has to come together before launch, and pressure-test it.
Where we look first
Menu feasibility for the kitchen you have
Labour model and opening rota
Suppliers, allergen system and launch timeline
Consistency
Our solution: Consistency and standards
We review recipes, specifications, training and practical checks across shifts and sites.
Where we look first
Recipe cards and plating specs
Prep guides and QC checks
Supplier consistency on key lines
Menu
Our solution: Menu development and NPD
We develop ideas with the customer, the kitchen, the brand and the numbers in mind.
Where we look first
Brand fit and customer appeal
Kitchen practicality and cost
Rollout across sites
Suppliers
Our solution: Procurement
We review purchasing arrangements, product specifications, ordering and supplier fit.
Where we look first
Spend by supplier and category
Specifications quotable like for like
Ordering routines and delivery checks
Waste
Our solution: Waste audits
We find where waste happens, from purchasing and storage to prep, portions and menu choices.
Where we look first
A measured waste audit
Storage and stock rotation
Portions and over-production
Operations
Our solution: Operational efficiency
We identify friction in routines, kitchen flow, stock management, handovers and communication.
Where we look first
Kitchen flow and prep routines
Stock and ordering
Handovers between shifts
Growth
Our solution: Growth and multi-site
We build ways of working that hold quality and consistency as the business expands.
Where we look first
Standards and playbooks
Site audits
Franchise and partner standards
Solutions by sector
GP, consistency and menus that roll out across sites.
Margins that slip after a menu change, dishes that vary between chefs and sites, and labour that peaks on the wrong shifts.
GP recovery
Menu development
Multi-site standards
Breakfast, banqueting, room service and outlets run from one kitchen.
Several revenue streams share one kitchen and one team. Breakfast and banqueting margins, outlet P&Ls and brand or franchise standards all pull on the same people.
Outlet P&L
Banqueting specs
Brand standards
Food a small team can deliver well, including members’ and golf clubs.
Menus sized to a small kitchen, trade that swings with the season or event days, and wet-led sites building food sales without losing margin.
Menu simplification
Rotas
Supplier consolidation
Nutrition, texture-modified diets and cost per resident per day.
Cost per resident per day across several homes, IDDSI texture-modified and fortified menus, and dietary and allergen records that stand up to inspection.
Menu cycles
IDDSI diets
Spend per home
School food standards, allergen control and tight per-meal budgets.
Meeting school food standards, controlling allergens with young children, and holding cost per meal as food prices rise.
Menu cycles
Allergen control
Cost per meal
NPD, specifications and supply that scales.
Products that move from a development kitchen to production, specifications that co-packers and sites can follow, and contract margins that hold.
NPD
Specifications
Contract margins
