New Kitchen Set Up
We tailor our services to your business needs, but here are some common key areas where we can assist:
PLANNING PHASE:
- Floor Plans: With 29 years experience to draw upon, having worked in kitchens of all sizes and standards, Iain can work with your architect/shop fitter to review floor plans, making recommendations, and bringing to attention potential kitchen workflow issues before construction begins.
- Budget Review:
Work with your financial controller to establish your budget. - Brand Development:
Through our sister company, McCoy Design we offer full brand development services: logo design, brand positioning statements, mission statement, introducing your branding elements into the restaurant decor, menu design, menu boards and signage, advertising, in-room menus (tv graphics), etc.
:: www.mccoydesign.com.au - Recruitment & Training:
Interviewing, testing, and appointing chefs to appropriate levels, based on skills, training and experience. Training from entry level up to teaching your head chef to work to a budget, cost menu items, etc. We can also assist with the creation of job descriptions and advertising. - Equipment & Base Stock Purchase Recommendations
- Menu Development:
Develop new menu content tailored to suit your customer demographics, with portion control and recipe costings.
PRE-OPENING (and post-opening on a needs basis)
- Menu Training:
Train the kitchen team to produce your menu, to established standards. Train your service team to understand the menu, how to pronounce it correctly, how to up-sell the higher GP items. - Kitchen Operations:
- Establish The Basics: Reporting structure, flow of service, uniforms/safety footwear standards, professionalism and communications (how the team works together, how each team member’s role impacts on one and other, how the team integrates with front of house), kitchen cleanliness/hygiene standards, etc.
- Food Costs, Portion Control and Wastage.
- Rostering and Wage Cost Control.
- Safe Food Handling, Storage, Health and Safety.
- Product Knowledge - kitchen and service team training.
- Productivity: put systems and procedures in place to streamline production and improve productivity.
- Food Purchasing:
Consolidate food purchasing, recommend suppliers based on fair pricing, reliability and product quality. Set up standard order sheets, ordering and receiving procedures.
Call Iain to discuss your requirements: 0424 235 734
or e-mail: chef@2stubbornmules.com
