A business in hospitality
is never done.
Every day brings opportunities to improve your food, your service and the way your operation performs.
We work alongside owners, managers and teams to develop menus, strengthen kitchen operations, control costs and put practical improvements in place.
Industries We Work In
Expertise where your
operation needs it.
From a specific kitchen challenge to a wider turnaround, we assess, assist and advise, then help your team put the improvements into practice.
Culinary & Menu Development
Menus that fit your concept, customers, budget and production capacity.
- Menu concepts and redevelopment
- Recipe costing and standardisation
- Supplier and ingredient alignment
- Airline menus and production feasibility
Operational Improvement & Turnarounds
Find the causes of underperformance and establish a practical route to recovery.
- Operational and commercial assessments
- Kitchen and service workflow
- Business improvement and reconcepting
- Management accountability and action plans
Cost & Production Controls
Understand where money, time and product are being lost, and strengthen daily controls.
- Food costs, purchasing and labour planning
- Yield, waste and production reporting
- Recipes and bills of materials
- ERP costing and Sage X3 processes
Food Safety & Quality
Practical standards and controls that protect the product and support consistent delivery.
- HACCP and allergen management
- Food-safety and supplier audits
- SOPs and corrective action
- Halal production readiness and controls
Leadership, Training & Guest Experience
Develop capable teams and visible leaders who maintain standards and respond well when problems arise.
- Management coaching and team development
- Hands-on culinary training
- Front- and back-of-house coordination
- Service standards and guest recovery
Chef Support & Operational Readiness
Experienced support for day-to-day delivery, periods of change and new operations.
- Temporary and permanent chef support
- Interim culinary leadership
- Openings, menu launches and handovers
- Facility, equipment and capacity planning
Depth where it matters.
Specialist operational expertise across individual kitchens, multiple facilities and international catering networks.
Multi-Site Operations & Turnarounds
Operational assessments, kitchen turnarounds, workforce planning and leadership development across individual kitchens and multiple facilities.
Commercial & Production Controls
Food and labour cost control, yield and waste management, recipe standardisation, bills of materials and Sage X3 production processes.
Aviation Catering Oversight
Airline menu compliance, production feasibility, supplier performance, station audits and corrective action to strengthen service delivery.
Production & Facility Readiness
Kitchen workflow, equipment and capacity planning, production procedures and operational setup, including dedicated Halal production areas.
Food Safety & Quality
HACCP, allergen management, food-safety and quality audits, supplier compliance, standard operating procedures and corrective action.
Alongside your team.
Through to implementation.
Advice becomes useful when it works in your operation. We connect the plan to the people, processes and standards needed to deliver it.
Understand the operation
We work with owners, managers and teams to identify what is affecting quality, service, costs and performance.
Set practical priorities
We agree the improvements needed across menus, purchasing, production, staffing, workflow and service standards.
Work alongside your team
We help put the changes into practice through hands-on support, clear procedures, coaching and training.
Build lasting capability
We establish responsibilities and practical controls, then hand over improvements your team can maintain.
What is holding your operation back?
Rising food costs. Production bottlenecks. Inconsistent quality. A team under pressure. A menu that looks good but struggles in service.
Bring us your toughest operational challenge.
We combine culinary, operational and commercial expertise to identify the causes, agree practical priorities and work alongside your team to implement improvements.
Culinary knowledge.
Operational perspective.
Chante Lottering brings experience across restaurants, hotels, international airline catering and high-volume food production.
Her work combines hands-on culinary leadership with cost control, workforce development, supplier oversight and food safety, from individual kitchens to multi-site operations.
Fine Dining Menu Design3:52Close video ×
Chicken Alfredo0:32Close video ×
Spaghetti & Meatballs0:39Close video ×
Practical perspectives.
Commercial performance
Understand the causes, set priorities and adapt the operation as the business changes.
Business Has Changed. Now What?Business as Usual – NOT!Capability that lasts
Develop menus, strengthen teams and leave practical systems in place.
Consulting Chef ServicesA business in hospitality is never doneThe guest comes first
Visible leadership, consistent standards and thoughtful service recovery build trust.
To the GM – Be a gracious host!How to get a good Restaurant ReviewWhat does your
operation need next?
Tell us about your business, the challenge you want to solve and the support you need.