01 / THE FOODMenu & concept development
Build a food offer with a clear identity and a practical commercial plan. Whether you are refreshing a restaurant menu, launching a street-food concept or developing a new product, the work starts with your guests, equipment and team.
- Menu review: assess range, complexity, ingredient overlap and the dishes that deserve attention.
- Recipe development: test dishes, refine flavour and presentation, and create specifications your team can follow.
- Costing & portions: calculate ingredient costs, agree portion sizes and review selling prices against your margin goals.
- Service readiness: plan preparation, storage and finishing so the menu works during a busy shift.
What you receive
An agreed menu direction, costed recipes and practical preparation and plating guidance, according to the project scope.
02 / THE KITCHENKitchen operations & cost control
Get a clear view of how your kitchen runs and where improvements will have the most impact. The aim is to protect food quality while making better use of your ingredients, staff time and available space.
- Operational review: look at the journey from deliveries and prep through to the pass.
- Stock & waste: review ordering, stock rotation, portion control and avoidable waste.
- Staffing & rotas: match preparation and service coverage to trading patterns and labour budgets.
- Working systems: develop prep lists, opening and closing routines, and clear responsibilities.
What you receive
A prioritised action plan and agreed working tools, such as prep schedules, stock controls or rota recommendations.
03 / THE PEOPLETeam training & kitchen leadership
Help your chefs understand the standard, repeat it confidently and take ownership of their roles. Training connects the written recipe with what actually happens at the section and the pass.
- Practical coaching: preparation techniques, cooking, plating and consistency.
- Shared standards: clear recipe sheets, portion references and service expectations.
- Chef development: support section responsibility, communication and head-chef leadership.
- Team organisation: clarify roles, handovers and coordination between kitchen and front of house.
What you receive
Agreed training sessions, usable kitchen standards and a development plan shaped around your team.
04 / THE NEXT STEPOpenings, growth & ongoing support
Bring structure to a new opening or the next stage of an existing business. Work through the decisions together, from food identity and kitchen requirements to team readiness and consistent delivery across locations.
- Concept planning: define your audience, food offer and operational requirements.
- Opening preparation: plan equipment needs, supplier requirements, menus and training priorities.
- Multi-site consistency: develop shared recipes, standards and systems that can be repeated.
- Ongoing guidance: review progress, troubleshoot service issues and refine the plan as trading develops.
What you receive
A scoped opening or development roadmap, clear priorities and agreed support through implementation.
05 / FOOD SAFETYEHO Readiness & Food Hygiene Recovery
Independent kitchen food safety checks, practical recommendations and targeted support with previous EHO findings. Prepare for your next inspection with clear priorities for your team.
- Express Kitchen Hygiene Check — £99: key hygiene, temperature, storage and allergen checks with a short written summary.
- Full EHO Readiness Audit — £149: a comprehensive assessment, HACCP and monitoring review, and prioritised written action report.
- Food Hygiene Rating Recovery — £199: the Full Audit plus review of council findings, a targeted recovery plan and one follow-up phone consultation.
- Follow-up Recheck — £59: a targeted return visit for existing audit clients to review corrective actions.
Introductory prices for the first 10 clients
For a single small-to-medium kitchen in Belfast. Independent readiness support; official inspections and ratings remain with the local authority.
Explore EHO readiness packages
