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Business review, detailed analysis and forward planning

 

New Product Development (NPD) review and implementation from concept to launch

 

All aspects of Sous-Vide cooking

 

Kitchen/restaurant design, layout and planning to improve efficiency and profitability

 

High level food standards initiatives

 

Improved business/kitchen management – food cost + labour cost + overheads

 

Menu planning & engineering, encompassing provenance, seasonality, sustainability & profitability, full SOP’s (Standards of Performance) with recipes and photographs

 

Product/ingredient sourcing, through a vast network in the industry

 

Chef development and training, including recruitment for key personnel

 

Review of cost control and purchasing systems

 

Food safety and trading standards reviews, including ingredient & recipe formulation

 

Chefs demonstrations at our own unique development kitchen or off site location

 

Culinary demonstrations, general or specific using client ingredients and products

 

New product launches

 

Ongoing cost effective review & support

Motivational Fundays, bespoke events for up to 8 people seated, for team building, cooking demonstrationsat our unique development kitchen

 

Food photography, stills and video clips, food design & styling at our unique development kitchen or off site

 

Al Fresco Cooking facility, incorporating a smokery, wood burning grill, Greek barbeque, paella burner and wok cooking, weather permitting!

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Key Services

Special Services