01
Operational audit
Two days on site: prep, service, waste, labour, stock and ticket times, benchmarked and scored.
Service
Fix the operation, then grow it
Most sites do not have a food problem, they have an operations problem. We audit the kitchen, the numbers and the team, then rebuild the parts that are costing you money.
What's included
02
Margin & pricing
Food cost modelling, supplier renegotiation and pricing strategy that protects volume.
03
Supply chain
Supplier sourcing, procurement strategy, inventory control and waste reduction.
04
Multi-site systems
SOPs, standards and reporting so every site performs like your best one.
Outcomes
- —Lower food and labour cost per cover
- —Shorter ticket times at peak
- —Consistency across sites and shifts
Who it's for
Independent restaurants, growing groups, hotels and care and contract catering operators.
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