Kitchen Operations Consulting
Kitchen Operations Consulting
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Who I work with:
I work with restaurants, cafés, and food businesses looking to improve clarity, efficiency, and working conditions in their kitchens. This includes independent kitchens, hospitality spaces in transition, and new openings, where systems, layouts, and routines are being formed. My work can extend to early-stage kitchen layout and workflow planning, with awareness of German hygiene and safety requirements.
How I work:
My consulting is hands-on and observational. I spend time inside the kitchen, shadowing prep and service, understanding how the team works, and identifying where time, energy, or ingredients are being lost.
My background includes Michelin-starred kitchens, large hospitality operations, and kitchens with limited infrastructure, which means I design solutions that are practical, adaptable, and realistic - not dependent on new equipment or large investments.
What I support:
Depending on the kitchen, my work includes:
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workflow and station organization
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menu and prep planning to reduce waste and overlap
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cost calculation and menu engineering
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hygiene, safety, and HACCP systems
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staff training and checklist systems
The focus is always on making daily work easier, safer, and more consistent.
Engagements are typically short and intensive, with on-site presence during real service conditions. Each collaboration concludes with a clear training document (including workflows, checklists, and practical guidelines) so teams can keep using and adapting the systems in daily work.
Deliverables & follow-up
Want to work with me?
Send me an e-mail or go over to contact.
