01 / THE FOOD
Menu & concept development
Develop a menu suited to your guests, local supply and kitchen capacity. Recipe specifications, portion standards, costing and pricing make the concept viable in service.
International Hospitality Consultancy · Based in Belfast
Better kitchens.
Beyond borders.
From the first menu idea to the opening service, Atelier helps restaurant owners, hospitality groups and developers build kitchens that are ready to operate — wherever their project takes them.
Remote planning and development, practical operating systems, and on-site chef training when the project requires it.
Menu & conceptKitchen systemsStaff trainingNew openings
Chef-led. Business-minded.Professional guidance designed to work in real service.
01
Award-winning hospitality experienceInstitute of Hospitality Independent Chef of the Year 2023
02
Practical kitchen leadershipHead chef, executive chef and independent operator experience
03
Built around your operationScope, systems and training tailored to each project
What we help you achieve
A successful opening needs more than a good menu.
Every kitchen has its own constraints, team and ambition. We combine commercial thinking with hands-on hospitality experience to develop the right support for your project.
02 / THE KITCHEN
Operations & food safety systems
Establish prep procedures, stock control, ordering, waste monitoring, operational SOPs, and practical HACCP-based documentation for implementation by your team.
03 / THE PEOPLE
Training & pre-opening support
Train chefs and kitchen leaders to deliver recipes consistently, follow agreed standards, run service efficiently and prepare confidently for opening day.
Also available: kitchen layout and equipment advisory, staffing structure, labour-cost planning, supplier procedures and post-opening support, depending on scope.
The work behind the opening
Practical deliverables. Not just advice.
We create tools that owners and kitchen teams can actually use — from development stage through to the first busy service.
01
Menu and recipe specifications
Agreed dishes, ingredient quantities, preparation, presentation, portions and commercial pricing guidance.
02
Kitchen SOPs and checklists
Opening and closing routines, preparation, ordering, storage, stock rotation, waste management and team responsibilities.
03
Food safety implementation tools
HACCP-based procedures, hygiene records, temperature monitoring, allergen matrices and practical staff guidance, adapted to the agreed scope.
04
On-site training and service readiness
Practical coaching, service simulations, portion control, kitchen organisation and a clear operational handover.
Flexible ways to work together
Your project. Your needs. A tailored approach.
Every venue is different. Whether you need expert guidance on one part of the operation or support from concept to opening, we'll propose the right combination of services after a conversation about your project.
01 / Remote expertise
Essential Development
Ideal when you have a team in place and need structured planning and practical guidance.
Scope tailored to your requirements
- Menu development, refinement and recipe specifications
- Portion, ingredient costing and commercial pricing support
- Preparation, stock and ordering templates
- Kitchen workflow and readiness recommendations
- Management guidance and remote consultations
- Practical documentation with a clear handover
Ideal for new openings
02 / Development + site visits
Kitchen Opening Support
For businesses that need operational systems alongside hands-on team training before launch.
Scope tailored to your requirements
- Menu development, recipes, food costing and preparation standards
- HACCP-based procedures, allergen controls and operational SOPs
- Opening, closing, hygiene, ordering and stock systems
- Kitchen handbook and practical staff guidance
- On-site implementation, chef coaching and service rehearsals
- Remote follow-up and operational support after the visit
03 / End-to-end involvement
Full Kitchen Establishment
For projects seeking wider support from kitchen planning and operations through to opening.
Scope tailored to your requirements
- Kitchen layout, equipment and workflow advisory
- Complete menu and operating-standard development
- Preparation, ordering, stock, waste and management systems
- Staffing structure and labour planning guidance
- Comprehensive on-site training and implementation
- Opening-readiness review and continuing support options
Every engagement is tailored. We agree the services, deliverables, timescales and any overseas travel arrangements after understanding the project. Individual services can be combined or commissioned separately.
International travel, accommodation, transfers and third-party costs are agreed separately where applicable. Architectural and engineering design, statutory certifications and local regulatory approvals are outside Atelier's own consultancy scope. On-site services are subject to the appropriate permissions.
From concept to service
One clear process. A project built around you.
STEP 01
Discover
Understand the concept, location, kitchen, team, opening date and which tasks need support.
STEP 02
Develop
Agree scope and milestones; prepare menus, costings, operating documents and training plans remotely.
STEP 03
Implement
Where needed, travel on-site to train the team, test systems, rehearse service and hand over the tools.
STEP 04
Support
Review performance, resolve practical issues and provide ongoing guidance within an agreed support period.
Artur Fron · Founder & Hospitality Consultant
The experience behind Atelier
Chef-led insight, grounded in real operations.
Atelier is led by Artur Fron, an award-winning chef and hospitality operator based in Belfast, Northern Ireland. His experience covers hotels, independent restaurants, private dining, street food and kitchen leadership.
Rather than recommending systems that look good on paper, Artur works with owners and teams to develop menus, routines and training that fit the people, equipment and commercial realities of their business.
Institute of Hospitality Independent Chef of the Year, 2023
Head Chef & Executive Chef experience
Founder of Taste Atelier & Street Food Atelier
Head Chef & Executive Chef experience
Founder of Taste Atelier & Street Food Atelier
Frequently asked questions
Working with Atelier internationally
Can we start the project remotely?
Yes. Most discovery, menu planning, costing and operating-document development can begin remotely. On-site support is agreed separately where practical chef training, kitchen implementation or service testing is needed.
Do you work with projects that already have a head chef or menu?
Absolutely. Atelier can collaborate with your existing team, refine your current menu and focus on the gaps rather than replace work that is already complete.
Are flights and accommodation included?
No. International travel, accommodation, transfers and other agreed travel costs are separate from consultancy fees. All arrangements are agreed before travel.
Can Atelier certify our kitchen against local food safety regulations?
We can develop practical HACCP-based procedures and help teams use them. Local legal requirements, official approvals, translations and statutory certifications must be confirmed by the relevant authority or an appropriately qualified local professional.
Can support continue after opening?
Yes. Follow-up reviews, menu adjustments, cost control, management coaching and return visits can be arranged within an agreed scope or ongoing consultancy agreement.
Let's talk about your project
A different kitchen deserves a different plan.
Tell us what you're opening or improving, where the project is based and what support you're looking for. We'll discuss your requirements and put together a bespoke proposal — without unnecessary services or a one-size-fits-all quote.
Prefer social media? You can also contact us on LinkedIn or Instagram.
Choose how to reach us
Belfast, Northern Ireland · Remote consultancy and selected international visits.
Website form ↗Send your project requirements
Email ↗info@atelierconsulting.co.uk
LinkedIn ↗Message founder Artur Fron
Instagram ↗@atelier_consulting_
We begin with an introductory conversation and agree the scope before quoting.