Menu & Kitchen
Great food operations happen when the menu and the kitchen are planned together. I help you get both right, from the first dish to the production line.
The challenge
A menu that's too complex slows the line and service. Inconsistent specs push up food and waste costs, and a kitchen designed without the menu in mind costs time every service.
What I do
Menu engineering & NPD – new dishes and products, built around what sells and what makes money.
Central production kitchen (CPU) design, development & operations – planning, opening and improving CPUs that produce consistently at volume.
Food cost & margin analysis – clear specs and costings that show where margin is won and lost.
Supply chain & product sourcing – the right products and suppliers at the right price and quality.
Kitchen layout & design – workflow and equipment planned around your menu.
Operational efficiency & optimisation – less waste, better labour use and smoother service.
Results
14% food-cost reduction across 20 Bistrot Pierre sites
c.£200k annual savings from restructuring Bistrot Pierre's CPU operation
16% food-cost reduction for the Compass Marketplace launch across Norway, Sweden and Finland
Das Island, UAE: opened a CPU and restaurants for an oil and gas operation feeding up to 10,000 personnel daily, with 115 chefs, 400 F&B staff, 32 outlets and an AED 40m budget
Who it's for
Central production kitchens, ready-to-eat producers, multi-site and independent restaurants, contract catering and oil & gas, offshore and remote operations.
Want a menu and kitchen that work harder for your business? Let's talk.