Project Description

Chef Consultancy

With over 30 years of extensive experience and ever increasing desire to enhance our services, Black Kettle is a company that is continually evolving and we pride ourselves on being  able to provide passionate and innovative ways to help keep ahead in the hospitality industry.

We can offer support for all aspects of your food and beverage business, to help you maximise your profit, increase patronage and help your business to reach its full potential.

We specialise in all aspects of the dining experience, from being able to source the best products and produce, developing menus and concepts, to focusing on the best practices and systems to help grow success and profitability.

We think of the menu as the ultimate presentation of your business to the customer, so making it exciting and getting it just right is a key to success. We can help reflect your business’s values and aspirations with expert menu planning.

So whether you are a small coffee shop, deli or pop up or you’re an established pub, hotel or fine dining restaurant, we have creative solutions that can be tailored to your needs, to ensure you attract new business and keep your existing customers coming back, time and time again.

Our extensive experience with products and suppliers has taught us how to source quality ingredients at the best prices. We can help guide you in the right procurement practices to ensure you are offering impressive produce without compromise.

Operating a great business also needs focused initiatives behind the scenes. Our expertise in this area, can help you to engage with the best systems and processes to successfully manage profit margins and growth. We can help your business to continually develop, thrive and prosper.

At Black Kettle, we make it our business to know all the best-kept secrets in the hospitality sector. So why not let Black Kettle be the secret to your success?

Our award winning Chef Consultant will help you with;

  • Concept & Menu Development Including Wine Pairing

  • Menu Engineering & Strategy Incorporating Seasonality & Local Sourcing

  • Supplier & Product Review & Recommendations

  • Margin & Stock Control | Systems & Process to Maximise Profit

  • Health & Safety | Food Safety Compliance Sign Off

  • Monthly or Quarterly Quality Audits with Supporting Improvement Plan if Necessary

  • Recruitment | Headhunting

  • Team Training & Development

  • Kitchen Design & Operation Including Central Production Kitchens & Logistics