I can offer a variety of services to help just your kitchen or your restaurant as a whole.

From very hands-on involving training or re-training, hiring, firing and setting up systems.

Analysing your menu and seeing if it fits the kitchen (equipment) and staff that you have.

Setting up recipe folders, including photos to improve consistency in portion size and taste.

Set up and implement rotating seasonal menus, that get the most out of the local ingredients.

Training front of house staff to improve waiting skills, understand the menu, how to upsell, use computer terminals and wine knowledge.

All this can be done in a very hands-on way or I can simply observe your operation and write a detailed report with recommendations on the action needed.   A failing restaurant can be turned around if the owner is open-minded and willing to make the necessary changes.