Restaurant Consultation

Benefit from my 25 plus years of experience.

Restaurant Consulting Services

Chef Richard has more than 25 years of experience that has taken him from a traineeship at a Michelin 3* restaurant in France to part-ownership of one of the most important restaurant groups in Cambodia.

Restaurants and running a commercial kitchen are in Richard’s blood. From an early age, he was fascinated by the science of gastronomy and the art of creating memorable dining experiences.

Richard can help you to open a new restaurant, revamp your current one or simply improve your menu. From coaching your team, implementing cost control measures or helping you to launch a new menu, Richard is here to help you reach your goals and improve your bottom line.

If you are looking for a partner to take your restaurant to the next level, contact Richard today for a free consultation.

Training

Train your team to reach and maintain the highest standards.

Planning

Plan your menu, kitchen and the success of your business.

Optimise

Continually strive for excellence by optimising processes.

Menu Engineering & Planning

You can’t afford to ignore the power of your menu! Successful restaurants have thorough, well thought out menus that not only describe what’s for dinner but also communicate everything you need. The right food ideas will keep customers coming back.

Menu engineering and planning is a complex task that takes into account not only the types of foods you serve but also how those foods are priced and presented. You need to determine what items will be most profitable and popular with your customers while still offering a variety of choices all while keeping within your budget.

Professional coaching

Coaching your restaurant’s staff can have a huge impact on their performance and the overall quality of food you offer. I’ve been in this industry long enough to know that coaching is an essential part for achieving maximum success as it helps team members improve skills like communication and motivation techniques among other important factors which will be sure make them happier at work while boosting morale across departments!

Richard revamped the Levant restaurant, improving cost control, purchasing, processes and properly implementing a point-of-sale system for long-term success.

Recipe Development

As a restaurant owner, you know that creativity and consistency are the keys to success.

You want your customers coming back for more because they love what’s on their plate – not just once but repeatedly! This is key to your restaurant’s success.

Standardised recipes will help you to be consistent and your customers will enjoy the same great experience, time after time.

Kitchen Design & Engineering

Commercial kitchens are a complex system of interconnected systems that require design knowledge in many disciplines. As an experienced commercial kitchen designer, I have the know-how to create efficient designs without sacrificing functionality or safety with my clients’ businesses by helping them avoid potential problems before they arise.

A well-designed commercial kitchen will help your business to run efficiently, safely and without any problems.

Cost Control

With the ever-increasing cost of food, it’s more important than ever to control your restaurant’s expenses. Food inflation can quickly eat into profits if not managed properly.

An effective way of managing food costs is to create an efficient daily prep system which means less wasted money spent purchasing items unnecessarily.

Reduce waste and improve profits by managing your food costs effectively.