Every establishment that has kitchen operations – restaurants, bars, bistros, street food places, catering companies, or smaller eateries. The size of the business doesn't matter – wherever there's a need for a system and transparency, I can help.
Yes. In many cases it isn’t that the system is missing, but that it isn’t working properly. I review the existing processes and identify the errors – whether in recipes, stock handling or costings.
Both are possible. Sometimes the goal is system design or repair, while other times long-term control is needed: monthly inventory, managing discrepancies, reporting, and continuous optimization.
Most kitchens don't lose profit due to one big mistake, but rather a collection of many small, invisible losses. Inaccurate recipes, poor purchasing, unmonitored inventory, or incorrect food cost calculations. When these become visible, operations become more predictable and profitable.