Eclectic Collection
43%less food waste in nine months.
With 130 recipes written.
What I do
Fixing an open kitchen
Already open, and the kitchen is costing you? I find where the money and the food go, then fix it with your team, during real services.
Kitchen report
Where the money goes
- For
- Restaurants already trading
- Starts with
- A look at a real service
- Ends
- When the fix holds
Signed off
Results
Fixes that held.
Drake & Morgan
CostedCosted and priced menus, ran stock control and worked with suppliers.
How I find it
Where the money goes.
Five places I look first. Every change is made with your team, not handed over in a report.
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Waste
What I check
What goes in the bin, and why: over-prep, spoilage, plates coming back.
What changes
Prep lists sized to real covers, a simple waste log.
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Portions
What I check
Whether each plate goes out the same weight, every time.
What changes
Portion guides on the line, the right tools to hit them.
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Menu prices
What I check
What each dish really costs against what it sells for.
What changes
Every dish recosted, repriced or rewritten.
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Ordering and stock
What I check
How much is bought, how often, and how much sits unused.
What changes
Order levels and a stock routine the team can keep.
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The team
What I check
Who does what during service, and where the line slows down.
What changes
Coaching on the new routines until they stick.
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Two leaks
Exhibit AWhat goes in the bin. 
Exhibit BWhat gets bought. Food that is never sold, and bills nobody checks: that is where a busy kitchen loses money without noticing.
Owners ask
Notes in the margin.
Will you replace my chefs?
No. The aim is to fix how the kitchen runs, with the team you have.
Do you need to close the kitchen?
No. I work through real services, because that is where the problems show.
How do I know it worked?
We agree what to measure at the start, such as waste or food cost, and check it again at the end.