Our Services In Detail
New Kitchen Planning
Café Boost
Business Start-Up
Business Repositioning
Menu Development
Event Catering Production
Contract Chef
Brand Development
New Kitchen Planning
Café Boost
Business Start-Up
Business Repositioning
Menu Development
Event Catering Production
Contract Chef
Brand Development
New Kitchen Planning
Tailored to suit the needs of the business. Nothing beats kitchen operations experience when it comes to planning for the functionality of a commercial kitchen. Having worked in hundreds of kitchens of all shapes and sizes, and set up dozens of new operations, our Chef Iain McCombe can foresee issues that may affect the smooth flow of service and efficient productivity. We review kitchen plans, or draft concepts for your architect, before construction. This service could save you money, time and stress.
TAILORED FOR:
RESTAURANTS, HOTELS & RESORTS, CATERERS, PUB GROUPS, CAFES, FOOD PRODUCTION FACILITIES
Café Boost
One day, intensive, high impact team training on the job with tips, techniques and productivity insights in your café or restaurant.
Troubleshoot issues, brainstorm ideas, inspire your team, improve their skills, streamline flow of service, raise standards and boost your confidence with Chef Iain McCombe’s motivational mentoring.
We will provide a questionnaire to complete in advance, and do preliminary investigations, then we spend one day on site working alongside you and your team. We follow up with a written review with final considerations.
TAILORED FOR:
CAFES & SMALLER PRIVATELY OWNED RESTAURANTS
Business Start-Up
This service is tailored to suit each client’s needs but generally includes the following services.
PLANNING PHASE:
- Floor Plan Review for optimal flow of service and efficient production.
- Equipment Recommendations.
- Menu Development: Develop new menu content tailored to suit your target customer demographics, with sampling, portion control, plate-up and recipe costings.
- Base Stock Purchase Recommendations.
- Recruitment Support: review applications, sit in on interviews.
- Kitchen Team Training: all levels.
- Procurement: Consolidate purchasing, recommend suppliers based on fair pricing, reliability and product quality. Set up standard order sheets, ordering and receiving procedures.
PRE-OPENING
- Menu Training: Train the kitchen team to produce the new menu, train the service team to understand the dishes.
- Establish and Implement Kitchen Operations Standard Procedures (safe food handling, temperature checks, etc.).
LAUNCH & POST-LAUNCH
- Work With Your Team on the day of launch (and additional days depending as needed).
- Follow Up On Site Meeting and troubleshoot any issues.
- Follow Up Phone Calls as needed for 4 weeks.
TAILORED FOR:
RESTAURANTS, HOTELS & RESORTS, CATERERS, PUB GROUPS, CAFES
Featured Project
Half Pint Kitchen + Bar Bowen Hills, Brisbane
SCOPE OF SERVICE:
KITCHEN PLANNING, EQUIPMENT LIST, PROCUREMENT, MENU DEVELOPMENT, RECRUITMENT SUPPORT, TEAM TRAINING, ESTABLISH AND IMPLEMENT STANDARD PROCEDURES, MENU COSTING, LAUNCH, POST-LAUNCH SUPPORT.
LOGO DESIGN, EXTERIOR SIGNAGE CONCEPTS, MENU DESIGN, FACEBOOK SET-UP, INSTAGRAM SET-UP, IMAGE EDITING, GRAPHIC DESIGN FOR SOCIAL MEDIA, GOOGLE BUSINESS SET-UP.
Photography by Alex Curson
Existing Business Repositioning
Kitchen operations review, implementation, new menu development, team training and launch.
- Initial Brief: Discuss the current position of the business, what is and isn’t working, what the original and target demographics are, food style, expected food cost percentage, etc.
- Assess: Review of the current operations (operating costs, GP, kitchen structure, etc.) with suggestions for moving forward.
- Establish or Improve Standards: Reinforce standard kitchen operations, reporting structure, uniforms/safety wear, oversee kitchen clean-up and potential improvements to flow of service, and more.
- Menu Development: Develop new menu content (working with your head chef), tailored to suit your target customer demographics, with sampling, portion control, plate-up and recipe costings.
- Procurement: Consolidate purchasing, recommend suppliers based on fair pricing, reliability and product quality. Set up standard order sheets, ordering and receiving procedures.
- Kitchen Team Training and New Menu Training: all levels.
- Work With Your Team on the day of launch (and additional days depending as needed).
- Follow Up On Site Meeting and troubleshoot any issues.
- Follow Up Phone Calls as needed for 4 weeks.