KITCHEN & SERVICE ASSISTANCE FOR THE HOSPITALITY INDUSTRY

KITCHEN ASSISTANCE

TEMPORARY CHEF SERVICES 

 MENU PLANNING & COSTINGS

ETHOS & CONCEPT SUPPORT 

HEALTH & SAFETY GUIDANCE

SERVICE & CUSTOMER FACING​ 
OBSERVATIONS & ADVICE

  ORDER OF SERVICE DEVELOPMENT

      STAFF 'MICRO MANAGEMENT' 

     SELLING TECHNIQUES & INCENTIVES 
 

  CONCEPT DEVELOPMENT 
​  CRITICAL PATH PLANNING
STRATEGY PLANNING
 IDENTIFYING AUDIENCES      
FOOD STYLING & PRESENTATION
INCENTIVISING STAFF