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

 

• Creating a menu concept, that works with the clientele targeted, the staff capabilities and kitchen lay out

• Evaluate existing menu (or proposed menu) for issues in regards to, costing, brand strength, balance, seasonality and keeping up with modern food trends

• Sourcing suppliers and negotiating competitive pricing for quality ingredients

• Create menu concept for venue, recipe test and write standard recipe cards for dishes

• Sales and food cost assessment

• Sourcing new products to help separate you from your competitors and keep your business up to date

• Tasting notes for front of house staff to stay informed

​

​

​

​

​

​

​

​

​

​

​

​

​

 

Staffing issues

 

• Having the appropriate level of staffing on for the level of business expected

• Recruitment help

• Identify problem areas of the business front and back of house

Training

 

• On preparation of new dishes and ways of improving existing dishes

• On Appropriate hygiene measures, putting systems in place

• On ways to improve the speed and quality during service

• On ordering and cost control

• On quality and consistency

• Portion control

• Food safety

• Stock rotation

• OH&S systems put in place

 

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

 

Food styling

 

• Magazines

• Cook books

• Promotional material

• Website images

 

Food writing

 

• News letters

• Marketing and promotional material

Start up business: Get the support you need for the beginning

 

• Concept brainstorming

• Menu design

• Kitchen design, negotiate pricing

• Purchasing only the equipment needed and brands that last

• Sourcing suppliers

• Staff training

• Launch support

• Monitoring consistency and on going training  

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

Existing businesses

 

• Establish how to optimize profit

• Reinvent or freshen up the business to compete with new establishments

• Cooking lessons

• Group or one on one cooking lessons, from basic knife skills to complex dishes

• Seasonal menu changes

• Support for special events

 

Go to the contact page to reach Keith and his team.