A review of catering is often the first point in creating a development plan. We review financial, qualitiative and labour performance.
Our reviews of housekeeping can assess cleaning efficiency and infection controls. We can check if staffing hours are correct and delivering value.
Deciding whether to operate your own catering or outsource to a contractor is a complicated decision. We can advise on the advantages and the pitfalls of each.
We redesign commercial kitchens, restaurants and dining rooms. Our design journey always starts from the food concept which makes us unique.
We run a number of compliance courses including Levels 1 & 2 Food Hygiene, HACCP and Health and Safety. We also run creative courses designed to train chefs.
Need advice on staffing levels required for a specific food offer? We can break it down hourly by production, service and clearing times.
Our software gives the ultimate control to catering managers, chefs and accountants. Record stock, recipes and purchases with accuracy and ease.
We undertake food concept and menu development work to deliver modern, refreshing, delicous and appealing