Mystery customer

How does your outlet run when you're not around? we offer a covert, full service review to highlight any areas that may need to be improved.

Employee losses

Do you have a staff member who you think is stealing? Do you have losses you can't explain.

We offer a bespoke service to help in these, and similar situations.

Staff training

From front of house to the humble pot wash, all staff members deserve the tools and motivation to perform at their best.

Product development

Food menus and wine lists to guest room services, no offering should be overlooked, potential business growth may even depend on it.

Setting up a new venture:

Initial setup:

Tills, card machines, cash handling, health and safety, risk assessments, staff contracts, building consents ...... the list goes on: however many things you can think of there will probably be another, equally as important item you may have missed.

You may still be in the planning stage looking for finance.

One of the most important things at this stage will be a robust business plan. This is one piece of the process that should always be written in your own words, the passion for your new venture must come through, but this shouldn't overshadow the crucial information that a potential investor wants to know: But what are these, very important pieces of information?

let us help in this pivotal time for your business.

A high percentage of business failures occur within the first 12 months of opening, why is that?

Every good entrepreneur will have done their homework about the business sector they've chosen. They will do all the courses available, they will do extensive research and they will have studied any, and all similar operations in their area, but sometimes that's just not enough.

We recently worked with an operator who had taken the time to experience life in a high end kitchen thinking that this would give them an understanding of what to expect, but sometimes switching from Braised beef cheeks and Dauphinoise potatoes to Scampi and chips, when you're the only chef, can be somewhat of an eyeopener.

The truth is that the majority of pubs, restaurants and cafes serve quick, easy and often, fried food, and it can be quite a shock to the budding award winning chef to find that their offerings aren't as well received as they had hoped.

That doesn't mean that a burger or fish and chips can't be served to a high standard:

Being prepared is key:

Knowing how to deal with the basic day to day workings of a kitchen can be pivotal to the success of a fledgling business. We can be there to advise on menu ideas and how to prepare your dishes in high numbers while keeping high quality, chef training at your own premises will give practical advice on how best to use existing equipment.