Good ideas need good systems.
I help hospitality businesses turn culinary ideas into menus, kitchens and operating systems that teams can actually deliver.
Restaurant & Concept Development
Concept identity, cuisine direction, guest proposition, menu architecture and practical culinary planning from early idea to opening.
Menu & Product Development
Recipe creation, testing, refinement, portion standards, production methods and scalable product systems.
Costing & Menu Engineering
COGS visibility, portion costing, margin thinking, menu mix and practical decisions that protect food quality while keeping the business viable.
Kitchen Systems & SOPs
Recipe standards, prep systems, production planning, service flow, documentation and tools that make consistency easier.
Openings & Launch Support
Pre-opening culinary planning, equipment and workflow review, training, trials, menu rollout and launch-period support.
Team Development
Kitchen leadership, training frameworks, standards, accountability and practical coaching for teams under real service pressure.
Founders, restaurant groups and food businesses.
I’m most useful when the business needs someone who can move between creative food development and operational reality without treating them as two separate problems.
Engagements can be project-based, launch-focused or ongoing depending on the stage of the business.
Start with the problem, not the package.
Tell me what you’re trying to build, what isn’t working, or where the pressure is. We can work out the right scope from there.