Services
If you own or are about to launch a food business and you are not an experienced chef, contact me to talk about how I can help put the food side of your business on the right track. I can be involved from concept to launch and post launch, depending on your needs and budget.
The food consultant can be viewed as a part-time or contract Executive Chef helping to take the concept from vision to reality.
Whether the menu is being updated for an existing business or being created for a start-up, engineering a working menu is key to re-invigorating an existing business or preparing for the launch of a new concept.
Ask about project management of your café launch or about seeking assistance on a one or a few of the issues above.
Concept Development
Food trends move fast, but more important than copying what is current or following the latest fad, is ensuring your food is true to your brand. Concept Development begins with understanding the core business and ensuring that all aspects such as menu, packaging, visual merchandising all communicate what your business is about. Interpreting and refining your vision to create a viable business.
Standard recipes
With the slim margins in hospitality achieving a good food cost percentage is vital. Standard recipe cards are a valuable tool in setting a portion size, price and providing consistency. They also retain the intellectual property within the business.
Recipe Development
In the promotion of food products, a range of recipes that are purpose built to highlight the features and benefits of the product are a valuable marketing tool. Serving suggestions and recipes connect end users with the information and inspiration they need to incorporate your product into their menu or dinner party or family meal. Professionally written recipes accompanied by high quality images can have great impact and longevity.
Kitchen Design Planning – Equipment Selection
Having a well-planned kitchen makes for improved staff costs and provides an effective and pleasant working environment. Taking into consideration budget, site, turnover expectations and menu are key in making the best choices for your business. An experienced and independent assessment could potentially save on set up costs.
Cooking Classes and Demonstrations
Cookery demonstrations for promotional purposes including planning, developing recipes and delivering the demonstration.
Cooking classes for social or training, fund raising or personal side by side lessons.
Produce
Sourcing is a large part of ensuring the menu has a particular style and quality, whether you are in a food hall environment or a high street location. Seasonality, provenance, quality, sustainability and ethical eating are all terms that have currency when it comes to sourcing great produce. Bringing these ideas into a working menu and making them fit with the price point is critical.
Hiring staff
Assistance in planning staff budgets, developing job descriptions, writing job advertisements, reviewing applications and interviewing candidates.
Food Cost
If the costing framework is in place at the point of opening, food cost should fall into line once the systems are bedded in. Keeping tabs on food cost is critical. A high food cost can come about for a variety of reasons. Taking a timely and holistic approach can help bring costs into line in a shorter timeframe.
Other Services
- Visual Merchandising and Styling
- Product Development
- Product assessment