Food and business consultancy for cafes and restaurants

With over a decade of running a busy cookery school and event venue, a successful restaurant behind us and decades of combined chef leadership, we help hospitality owners bridge the gap between creative food concepts and profitable, efficient operations.

How we help your food business

• Recipe development and menu design. Signature dish creation, seasonal menu planning, dietary alignment and yield and margin optimisation.
• Kitchen set-up and workflow. Ergonomic layout planning, equipment recommendations, service flow design and prep efficiency.
• Recipe testing and scaling. Standardising recipes for consistency, speed of service and clear staff prep sheets.
• Staff training and skills. Hands-on chef mentoring, prep techniques, plating consistency and kitchen management.

Rates

Rates include 20 percent VAT.

• Half-day advisory (4 hours)

  Kitchen audits, menu sanity checks, single-dish troubleshooting

  £540

• Standard day (8 hours)

  On-site recipe testing, workflow optimisation, staff training days

  £900

• Hourly (minimum 2 hours)

  Off-site follow-ups, remote supplier sourcing, supplier call support

  £150

Packages for cafes and restaurants

• Menu refresh and recipe standardisation

  £1,500 + VAT (2 days equivalent)

  One day off-site menu engineering (costings, yield sheets, supplier list) and one day on-site recipe testing and prep sheet creation. You receive 8 to 10 standardised recipe cards with precise portion weights, prep instructions and target GP% calculations.

• Cafe kitchen set-up and launch

  £3,750 + VAT (5 days equivalent)

  Kitchen layout review, equipment recommendation list, full menu creation (up to 15 items), two full days of on-site staff training and launch day support. You receive a complete kitchen operational manual, prep schedules, opening and closing checklists, and trained front and back of house staff.

• Bespoke retainer

  £1,200 + VAT per month (16 hours per month)

  Ongoing monthly menu updates, quarterly margin audits, new seasonal item testing and emergency operational support.

Payment and expenses

• A 50 percent deposit on signing the contract holds your dates. The balance is due on completion, or in milestone payments for multi-week projects.
• Ingredients, specialist tools and unique disposables used in recipe testing are billed at direct cost, or supplied by you.
• Visits within Bristol are included in the standard rate. Elsewhere we charge mileage at 45p per mile or train fares.

Planning a new food project or opening a cafe? Email [email protected] with your brief, or use the form below.