Working with Owners, Directors and Stakeholders on Food & Beverage projects to support, enhance and develop the business. We agree the outline project, review the operation, define the requirements, scope and inputs, creating an action plan for discussion & implementation.
Areas may include some or all of the following depending on the client’s requirements:-
- New projects, from concept to delivery
- Menu planning
- Procurement & sourcing to business needs
- Procure to pay systems
- Recipe formulation & SOP`s (Standard Operating Procedure)
- Kitchen design
- Equipment & technology research
- Sous vide cooking
- Efficiency & profitability review (food cost + labour cost +overheads)
- Waste management (food, utilities & labour)
- Food safety
- Health & safety
- Ongoing business support
EXAMPLE:
Menu planning & development
Whether it`s a new concept, refreshing an existing menu or creating an exciting new menu for an existing business, we can help. Through our research of trends, reviewing your existing data i.e. budgets, P&L, sales mix & kitchen layout; we can guide your teams to deliver improved standards, consistency and taste.
We will review seasonality, customer demands & craft skill, whilst working with and mentoring your team members to deliver your vision.
To maximise the potential the menu is only one part of the jigsaw. Continual progression & development helps you to stay ahead and evolve as a business.
Colin is the consummate professional that gets the task and the job done. His vast knowledge brings everybody in the organisation with him. He has the trust of our chefs and front of house. He delivers on his promises and creates a product that everybody understands and to the budget that the organisation requires. Raising the standards of cuisine and professionalism in every one of our kitchens he has worked in.
Tony Conetta – Director – THE DRG RESTAURANT GROUP