Consulting
Restaurant Consulting & Culinary Management
The Discipline Behind Excellence
Professional culinary consulting for restaurants, hotels and hospitality businesses. From menu engineering and cost optimization to complete kitchen management and Executive Chef leadership.
Four professional consulting services
Restaurant Performance Audit
From 2,000 RON
Typical project range: 2,000–3,500 RON
Estimated duration: 1–3 working days, subject to scope.
Deliverables
- Restaurant kitchen operational assessment
- Existing menu structure analysis
- Food cost analysis for up to 10 dishes
- Ingredient costing verification
- Portion and serving weight assessment
- Kitchen workflow evaluation
- Waste and spoilage analysis
- Purchasing and inventory review
- Identification of major operational inefficiencies
- Written findings report
- Prioritized operational improvement plan
- Recommendations for improving financial performance
Menu Engineering & Food Cost
From 6,000 RON
Typical project range: 6,000–10,000 RON
Includes development or optimization of up to 20 menu dishes.
Deliverables
- Complete professional recipe documentation
- Ingredients and purchasing units
- Gross ingredient quantities
- Net ingredient quantities
- Standard serving weights
- Yield percentages
- Preparation methods
- Cooking procedures
- Technological loss calculations
- Ingredient cost calculations
- Cost per portion
- Theoretical food cost percentage
- Selling price recommendations
- Menu contribution margin analysis
- Portioning standards
- Plating documentation
- Editable Excel recipe costing system
- Professional PDF recipe documentation
- One agreed revision cycle
Complete Kitchen Management System
From 12,000 RON
Typical project range: 12,000–22,000 RON
A complete kitchen operational standardization and implementation project.
Deliverables
- Initial kitchen audit
- Menu development and optimization for up to 30 dishes
- Standardized recipes
- Recipe cost calculations
- Gross/net ingredient specifications
- Production yield control
- Food cost control system
- Inventory management documentation
- Purchasing procedures and order templates
- Supplier price comparison
- Daily production planning sheets
- Mise en place documentation
- Preparation and portioning standards
- Waste tracking sheets
- Spoilage and rejection logs
- Theoretical versus actual consumption
- Inventory variance reporting
- Kitchen operational workflows
- Workstation responsibilities
- Staff performance procedures
- Operational management reporting
- Excel-based cost and inventory templates
- Up to two agreed practical staff training days
- Implementation recommendations
- Final operational report
External Executive Chef & Culinary Leadership
From 7,500 RON / month
A recurring executive chef service in three differentiated levels — advisory, management and culinary direction.
Culinary operations & documentation
A documented kitchen is a profitable kitchen.
Beyond advice, I build the operational documentation that holds a kitchen together: standardized recipes, costing sheets, yield reports, waste registers and performance reporting — the systems that turn a standard into a habit.
Standardized Recipe Sheets
Consistent recipe documentation for every dish, ensuring repeatability across the brigade.
Technological Recipe Sheets
Technical sheets capturing yields, losses and transformations through preparation and cooking.
Ingredient Costing Sheets
Accurate ingredient costing from gross purchase to net usable weight and cost per portion.
Gross and Net Weight Calculations
Precise gross-to-net conversions that reveal true ingredient usage and yield.
Preparation Yield Reports
Yield reporting per ingredient and preparation stage to expose hidden losses.
Cooking Loss Documentation
Weight and cost losses recorded through cooking, chilling and holding.
Food Cost Control Sheets
Theoretical versus actual food cost tracking at dish, section and menu level.
Waste and Spoilage Registers
Structured registers that quantify waste, spoilage and reasons for rejection.
Inventory Management Sheets
Count, valuation and variance sheets for accurate stock control.
Daily Production Planning
Production planning tools linking reservations, mise en place and output.
Supplier Purchasing Templates
Standardized purchasing templates that simplify comparison and ordering.
Portioning and Plating Standards
Visual and written portioning standards that protect consistency and margin.
Kitchen Workstation Procedures
Clear procedures per station covering setup, sequence and handover.
Staff Training Documentation
Training materials that transfer standards to the team durably.
Theoretical vs Actual Food Consumption
Variance analysis between theoretical and actual consumption.
Operational Cost Control Dashboards
Monochrome dashboards that translate kitchen data into management decisions.
Allergen Mapping Support
Allergen mapping assistance for menus — not a substitute for legal certification.
Monthly Kitchen Performance Reports
Monthly performance reporting combining cost, waste and productivity.
Allergen mapping is provided as operational support and does not replace legal certification or regulatory compliance, which remain the responsibility of the operator.
Consulting enquiry