Our tempchefs team has a demonstrated track record in managing and operating successful and profitable food businesses. That experience is the foundation of our comprehensive Kitchen Management System (KMS), which is at the heart of our kitchen consulting service. Your kitchen is at the heart of your business, and our Kitchen management System ensures the heart of your business is in the best shape possible.<\/p>\n\n\n\n
We begin with you as business owners. Our Brand Assessment helps us understand just where your kitchen fits into your business and into your brand promise. Not only do you have to be able to clearly articulate what your establishment and brand are promising to your consumers, but your staff and especially your kitchen staff must understand your expectations on them as well.<\/p>\n\n\n\n
What you want your staff to create, at what cost and in what time frame, must be clear and agreed. All too often, we find the kitchen staff out the back are disconnected from what business owners are trying to deliver out the front to end consumers.<\/p>\n\n\n\n
Our kitchen consultant chefs work hands on in your business to identify issues and provide solutions, concepts and results for your business. Our personalised assessments focus on key areas of your operations and identifies practical steps to improve:<\/p>\n\n\n\n
processes,
quality,
costs,
team work,
tools, and
safety.<\/p>\n\n\n\n
We have found that by actually working in your kitchen, we get much closer to the issues and barriers to success, and especially closer to the potential improvement in your business.<\/p>\n\n\n\n
That is the real Tempchefs point of difference.<\/p>\n\n\n\n
But that\u2019s only half the story. We are not about to email you a report listing what you need to do to improve your business, and walk away – unless of course that\u2019s all you wanted from us.<\/p>\n\n\n\n
At tempchefs.co.za, we understand that achieving change in any business needs careful change management and a carefully calculated change program. We introduce our Change Implementation Program to businesses who want to be sure that they get results. Our approach to implementing change is also ‘hands on’ and again, our Consultant chef will work in your business, with your menu, alongside you and your team to make sure that positive changes are implemented in a planned and managed way.<\/p>\n\n\n\n
So, regardless of whether you are in the process of<\/p>\n\n\n\n
planning to open a new business, or another business in a different location,
trying to improve your existing operations,
or just thinking about replacing an expensive senior chef, and saving money using a consultant chef<\/p>\n\n\n\n
No matter what your challenge is, tempchefs.co.za will find a solution for you!<\/p>\n\n\n\n
We will address all of the following management and business principles when assisting you in addressing change, compliance and improving outcomes in your business:<\/p>\n\n\n\n
Kitchen Management
Menu development & Costing
Food Cost management
Stock Management
Staff Training & Manuals
Waste reduction
Operational systems and manuals
Compliance reviews
Understanding of market opportunities and trends
Visual merchandising and brand development
Labour Cost management
Skills audit & Staff Training
Kitchen Design advice
Supplier tendering and negotiations
Policies and procedures
Team development and leadership
Complete tailored food safety programs
Hospitality Workplace health and safety & compliance
Environmental solutions for cost savings<\/p>\n\n\n\n
Our tempchefs team has a demonstrated track record in managing and operating successful and profitable food businesses. That experience is the foundation of our comprehensive Kitchen Management System (KMS), which is at the heart of our kitchen consulting service. Your kitchen is at the heart of your business, and our Kitchen management System ensures the heart … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-36","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/pages\/36","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/comments?post=36"}],"version-history":[{"count":3,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/pages\/36\/revisions"}],"predecessor-version":[{"id":266,"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/pages\/36\/revisions\/266"}],"wp:attachment":[{"href":"https:\/\/tempchefs.nl\/index.php\/wp-json\/wp\/v2\/media?parent=36"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}