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Consultancy Chef Services

What we cover​

  • Menu review

  • Cost analysis

  • Staff cost review

  • General financial performance

  • Operational review for efficiencies

  • Build a theme

  • Create a story behind your business

  • HACCP Implementation

  • Allergens

  • Policy & Procedures

  • Negotiate suppliers

  • Marketing and promotional

  • Ensure the operation delivers the expected level of service

  • Understand the goals and targets for the business

  • Sales & marketing strategy

  • General managers and restaurant managers

  • Senior chefs and kitchen brigades structure

  • Waiters and waitresses training

  • And so much more

   Whether you are looking for help with a new opening or with your current business, I may be able to help. Potentially your business is struggling to meet financial targets or just needs to grow in its offering and ethos – there is a solution to every problem, and I am here to help you find the solutions you need.

   I am a chef consultant based in Wexford and happy to provide services to the Leinster area and beyond, including restaurants, pubs, hotels, cafes, pop ups, and all other catering outlets.

   As a Catering Consultant with over 20 years in the industry, I have gained a valuable amount of knowledge in this sector, from running well known restaurants and hotels, to new openings. I have helped struggling establishments turn their business around for the better and supported the owners with the changes needed to improve the business financialsy, their overall concept, sustainability ethics, recipe development and procurement, staff training, kitchen designs, recruitment and in many other areas.

Catering Consultant | Restaurants | Cafe’s | Hotels | Pubs | Online Retail | Events | Catering Consultancy

   If you have an existing business but unsure where to go with it I can work with you and your team to identify areas that can be improved, implement changes and give your business a place in the market.

 

    On every occasion there is nothing better than having a fresh set of eyes look over a business. The margins that are worked to in the hospitality industry are so tight that every single Euro & Cent can make a difference

Coffee Hearts

©2020 by Ben Anderson

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