Cases & Results

My assignment:
To reorganise the kitchen as Interim Chef while simultaneously contributing to the overall hospitality management structure.
Commissioned by a large hospitality organisation.
Focus areas:
Structure
Clarity
Departmental ownership
Product quality and preparation standards
Coaching and leadership development
Result:
A motivated and stable team, profitable operations, zero quality complaints, and kitchen revenue doubled within one year.

My assignment:
To assess whether a rapidly growing restaurant organisation was ready for further expansion.
Following a comprehensive analysis, my advice was to postpone expansion. Control over the existing operations was still vulnerable and required structural reinforcement.
Over the following six months, the organisation was stabilised and brought under full operational and financial control. Once the foundation was secure, two additional businesses were successfully acquired.
Growth is valuable — but only when the organisation is prepared.
An organisation without structure and control does not grow sustainably; it merely expands without direction.

My assignment:
An investor owned a busy restaurant that was consistently operating at a loss. Despite high occupancy, the business continued to lose money each month.
Following mystery guest visits and operational analysis, the core issues quickly became clear:
Purchasing, pricing, menu engineering, staffing, and management structure.
Actions taken:
• Reduced food cost from 34% to 27% through recalculations and the implementation of recipe costing sheets
• Restructured the team organisation
• Improved margin control and pricing strategy
Result:
Gross margin increased by 12%, restoring financial stability to the operation.