MAKE IT NICE CULINARY SOLUTIONS: Is a full-service Culinary Management & Development Service that is committed to the financial success and big-picture growth of  your Culinary Programs, Culinary Operations, Culinary Teams, Culinary Professionals and restaurant owners who compete for market share with hospitality groups,  other hospitality brands and bring something unique to your operation.

OPENING SPECIALIST CONSULTANCY: With over 30 years of experience in the Hospitality Industry and Opening projects in London, Nairobi and New York, Specializing in concept decks, food frameworks, food programs, concept menus to pre-opening training, and critical path management.

TASK FORCE CONSULTANCY: Working alongside your culinary team covering menu engineering and reviewing all recipes, yield management, training, coaching, implementing systems + procedures, support you to maximize profit, efficiency bringing his skills and knowledge to improve all aspects of your culinary operation.

AUDIT CONSULTANCY: Whether your food and culinary program needs a lift or its an established business needing some culinary innovation, staff retention,  driving better COGs + target GPs + labor %, reviewing all wastage, portion control measures and menu costings along with BPP with preferred vendors and supply chain to get you started in the right direction with guidance and solutions.

• Assistance and guidance in setting up all aspects of new Culinary operations.
• Modernisation and updating of existing operations.
• Kitchen design advice to ensure maximum efficiencies.
• Research/purchase kitchen equipment
• Concept/menu design to increase revenues and profits.
• Study of product, consistency and a clear understanding of your market and its demographics.
• Chef development and training.
• Advanced chef skills and chef demonstration training
• Creativity and advancement training using modern trends.
• Menu creation, Menu development, Menu engineering.
• Problem analysis and implementation of necessary changes
• Setting up Culinary operational procedures
• Write and implement training programmes, menu, dish design and costing.
• Best purchasing practices.
• Review suppliers / sourcing ingredients etc.
• Food cost management.
• Food production supervision.
• Payroll / Rota management.
• Stock holding management