Chef-led hospitality consulting · Belfast

Better food.
Stronger teams.
Smarter kitchens.

Practical support for restaurants, hotels and food businesses. From the menu on your tables to the systems behind your service.

Discuss your business

Led by Artur Fron
Award-winning chef. Hospitality operator. Hands-on partner.

Artur Fron, chef and hospitality consultant

Artur Fron · Founder of Atelier

Independent Chef of the Year 2023Institute of Hospitality

Experience from service to leadershipHead chef, executive chef and business founder

Built around real hospitalityMenus, people and day-to-day operations

What we can work on

Good ideas need
to work in service.

A menu has to make sense for your guests, your team and your costs. Atelier brings a chef’s perspective to the decisions that shape your food business.

01 / THE FOOD

Menu & 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 KITCHEN

Kitchen 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 PEOPLE

Team 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 STEP

Openings, 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.

Selected work by Artur

Detail on the plate.
Purpose behind it.

A selection from Artur’s chef portfolio, showing the attention to ingredients, presentation and consistency that informs his consulting work.

Artur’s plated seafood dish with green sauce and vegetables — Recipe development & presentation

Artur’s plated fish dish with lentils and garnishes — Balance, detail & flavour

Several matching dishes prepared by Artur for service — Consistency across service

Artur Fron
Founder & hospitality consultant
Founder of award-winning Street Food Atelier
Belfast, Northern Ireland

The experience behind Atelier

Advice shaped by
life in the kitchen.

Artur’s hospitality career began in 2011 and developed through head chef and executive chef roles, alongside founding the award-winning Street Food Atelier and Taste Atelier.

His experience spans hotel kitchens, independent restaurants, private dining and street food. That range brings a practical understanding of how different food businesses operate—and how to turn ambition into a service your team can deliver.

An Institute of Hospitality Independent Chef of the Year winner in 2023, Artur also supports the industry as a Burnt Chef Ambassador and Springboard FutureChef judge and mentor.

Holiday Inn BelfastMade in Belfast2Taps WinebarFontana Holywood

How we work

A clear plan.
Practical progress.

Understand

Start with your business, your guests and the challenge you want to solve. Agree the priorities and scope before work begins.

Build

Develop the menus, standards or operating changes that fit your kitchen, your people and your budget.

Put it to work

Help the team put the plan into practice, review what works in service and refine the details.

Before we talk

A few useful answers.

Who is the consultancy for?

Restaurant and hotel owners, hospitality managers and founders developing a food concept. Projects can focus on one specific challenge or a wider review.

Can we start with just the menu?

Yes. A focused menu or recipe development project can be a starting point. The scope depends on your goals and what your kitchen needs.

How is a project priced?

Scope, timescale and deliverables are agreed for each project. Share a brief outline of your business and the support you are looking for to start that discussion.

Start a conversation

What’s next
for your business?

Tell Artur where you are now, what you want to improve and the support you are looking for.

Based in Belfast, Northern Ireland
info@atelierconsulting.co.uk
Menu development · Operations · Training · Openings

Better food.Stronger teams.Smarter kitchens.

Good ideas needto work in service.