Structuring the kitchen operation
Organising flows, stations and processes for a more consistent service.
Restaurant consultancy
Consultancy
Hands-on support for restaurants and professional kitchens, from structuring the operation to opening day.
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Da cozinha ao serviço, uma consultoria prática
What it covers
Areas of support
Menu development
Creating or co-creating a menu that matches the concept and what the kitchen can really do.
Recipe cards and food cost
Weights, costs and plating written down, to cut waste and keep dishes consistent service after service.
Ordering systems
Inventory, counts and orders organised, so nothing runs out or goes to waste, and avoidable costs go down.
Finding and choosing suppliers
Identifying suppliers to trust, matched to the quality wanted and the budget available.
Improving the kitchen flow
Reviewing prep and service times, to cut waiting and mistakes.
Training the team
Working alongside the kitchen and floor teams, focused on the daily execution.
Technical and operational documentation
Practical kitchen guides, so the knowledge stays with the house and not only with the team.
How it works
In 4 stages
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01
Diagnosis
A visit to the space and a conversation with the team, to see the starting point.
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02
Plan of action
Settling the priorities and who takes care of what.
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03
Putting it in place
Working alongside the team as what was agreed is applied.
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04
Follow-up
Return visits to adjust whatever needs adjusting once things are running.
Lisbon, Sintra, Cascais, Ericeira and other regions of Portugal, with travel quoted separately
Let's talk about your kitchen
Tell me what stage the project is at and what you feel is holding the service back, so we can design the right support.
Talk to me now