Kitchen Operations Consultancy

Chef Iain McCombe has a proven track record for running streamlined, profitable and popular food outlets; managing to surpass forecasted budgets without compromising the standards, taste and presentation of the food.

With over 30 years experience to draw upon, Iain very quickly assesses the efficiency of your kitchen operations, defining and prioritising key areas that require attention. Iain understands the challenges of running a business. He works with the utmost professionalism and integrity, your business dealings remain confidential.

Use Iain’s expertise to really make a positive impact on your food business with an intensive kitchen operations review and overhaul. From a one day, honest assessment with recommendations, to an intensive 1-3 month project, Iain works hands-on alongside your team on production, leading by example; training, motivating and implementing positive change on-the-job to get results fast.

We totally tailor our services to your business needs, but here are some common key areas where we can assist:

ASSESSMENT: A prompt and honest assessment of the current situation (operating costs, GP, kitchen structure, etc). Provide recommendations for moving forward.
ESTABLISH THE ESSENTIAL BASICS: Reinforce standard kitchen operations (ie. reporting structure, flow of service, uniforms/safety footwear, professionalism (how the team works together, how each team member’s role impacts on one and other, how the team integrates with front of house), major kitchen clean up, and more.
MENU DEVELOPMENT: Create and implement new menu content tailored to suit your customer demographics, with portion control, recipe costings, kitchen team training. Working on production to get the new menu over the line.
FOOD COSTS, PORTION CONTROL & WASTAGE
SAFE FOOD HANDLING, STORAGE, HEALTH & SAFETY
PRODUCT KNOWLEDGE - KITCHEN & SERVICE STAFF TRAINING
PURCHASING: Review existing suppliers pricing, reliability and product quality. Improve and consolidate where possible, set up standard order sheets, receiving standards, etc.
WAGE COSTS: Finding the balance between wage cost percentages & quality service/product.
KITCHEN TEAM TRAINING: Assess and make recommendations for restructuring kitchen team based on performance, experience and training. Motivate the team and improve communication within the kitchen and with service staff. On-the-job food production and presentation training to improve skill levels and knowledge.
PRODUCTIVITY: Streamline systems, operating procedures and flow of service.
BUDGET: Implement systems to ensure budget guidelines are adhered to, with special emphasis on cost of goods and wage costs.

Shouldn’t our head chef and his team be able to achieve this?

In an ideal world, yes, but in this economic climate, lesser qualified chefs are being appointed into senior positions on lower salaries. They may well be good at cooking, but frequently lack the kitchen operations experience and basic business knowledge to really get the most from their team and facilities.

We can train your existing team to implement standard procedures, improve productivity, streamline operations so you can confidently move forward with your business goals.