
Food philosophy
"Quality ingredients are key to a great dish, putting flavours together that don’t over power, but enhance each other, allowing the palate to experience familiarity and comfort but also surprise & excitement."
-Keith Higginson



Menu
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Creating a menu concept, that works with the clientele targeted, the staff capabilities and kitchen lay out
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Evaluate existing menu (or proposed menu) for issues in regards to, costing, brand strength, balance, seasonality and keeping up with modern food trends
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Sourcing suppliers and negotiating competitive pricing for quality ingredients
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Create menu concept for venue, recipe test and write standard recipe cards for dishes
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Sales and food cost assessment
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Sourcing new products to help separate you from your competitors and keep your business up to date
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Tasting notes for front of house staff to stay informed
Staffing issues
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Having the appropriate level of staffing on for the level of business expected
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Recruitment help
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Identify problem areas of the business front and back of house

Training
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On preparation of new dishes and ways of improving existing dishes
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On Appropriate hygiene measures, putting systems in place
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On ways to improve the speed and quality during service
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On ordering and cost control
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On quality and consistency
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Portion control
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Food safety
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Stock rotation
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OH&S systems put in place
Food styling
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Magazines
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Cook books
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Promotional material
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Website images
Food writing
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News letters
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Marketing and promotional material

Start up business: Get the support you need for the beginning
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Concept brainstorming
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Menu design
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Kitchen design, negotiate pricing
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Purchasing only the equipment needed and brands that last
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Sourcing suppliers
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Staff training
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Launch support
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Monitoring consistency and on going training
Existing businesses
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Establish how to optimize profit
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Reinvent or freshen up the business to compete with new establishments
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Cooking lessons
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Group or one on one cooking lessons, from basic knife skills to complex dishes
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Seasonal menu changes
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Support for special events
Go to the contact page to reach Keith and his team.
