Restaurant
Check Up
Complete commercial kitchen analysis.
Identification of operational pain points and bottlenecks.
Clear detection of food, labor, and energy losses.
A practical step-by-step improvement plan.
Measurable results based on proven experience.
Clear problems. Clear figures. Clear to do list.
Available online and offline
5-day professional kitchen check-up with a detailed 30-page implementation plan. From USD 500.
Are you a restaurant or café owner or manager? Are you tired of routine?
Do you often have kitchen rush and stress? Are you not satisfied with your food cost? Are rent and purchasing costs growing?
Is the food quality below your expectations?
Then you are in the right place.
How we run our Quality Analysis Critical Control Points
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You leave a request. You send us the name of your place, address, and a link to your social media.
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You send us your menu and a kitchen video.
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You name your 5 main competitors.
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You send us a video of your kitchen: storage areas, refrigerators, equipment.
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You send us a voice message explaining the problems as you see them.
What we do
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We request sales reports, recipes, and product costs for your menu.
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We build a raw material matrix for all dishes and define daily production tasks for each cook.
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We create a semi-finished products map and run an ABC analysis of dish technology, service speed, and labor intensity. We find bottlenecks. We rewrite cooking algorithms without changing recipes.
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We identify where you lose food cost during heavy thermal processing and develop new cooking protocols based on your recipes.
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We find bottlenecks in the production flow and rewrite all preparation production regulations.
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We break down each dish into semi-finished components so it can be assembled like a LEGO constructor.
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We prepare a full cooking manual for all dishes for manager control, including HACCP checklists and quality control.
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We define 50–100 self-control points for cooks, which you print and place inside the kitchen.
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We develop an energy-saving program adapted to your kitchen equipment.
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We conduct a Zoom training on implementing the new cooking principles.
Important! In most cases, we strongly recommend purchasing a chamber vacuum packaging machine with a price not higher than 500 USD.
RESULTS
What does this check-up give you? (based on our clients’ experience)
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Reduction of dish cost without changing recipes – 20%
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Reduction of kitchen energy consumption – 15–20%
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Service speed for any dish – no more than 8 minutes
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Full elimination of rush, stop-lists, and operational delays
We rebuild your kitchen from scratch: clear, technological, and easy to manage.
WIN-WIN GAME
Everybody win in your team. Kitchen manager wins. Service manager wins. Executive chef wins. Owner wins.
What does the restaurant manager get?
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Easier staff recruitment with lower qualification requirements
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Elimination of rush and stress, lower staff turnover
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High service speed and stable quality, more returning guests
What does the chef get?
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Clear technological workflows and the ability to focus on taste, products, and creativity instead of firefighting
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Ability to recruit staff thanks to clear cooking manuals, even for beginners
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Elimination of rush, overload, and extreme heat in the kitchen
What does the owner get?
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Control of food cost, labor cost, and quality
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Reduction of production expenses
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Order in operations and transparent accounting
Start changes
Fill in the form and get a free express check-up with a list of 10 points showing where you lose money and guests.