Central kitchen consulting.
One kitchen supplying many outlets, planned for volume so every outlet serves the same taste.
What is on the plate
- 01
Production planning
What is made centrally, what is finished at the outlet, and how much of each.
- 02
Layout and MEP
Prep, cooking, cooling and packing zones planned for volume and hygiene.
- 03
Standard recipes at scale
Recipes scaled for batch cooking without losing the taste.
- 04
Storage and dispatch
Stores, cold chain and dispatch flow, so food leaves on time and safe.
- 05
SOPs and hygiene
Routines for every station, shift and delivery run.
- 06
Team and purchasing
Teams trained and purchasing systems set up for bulk buying.
Who it is for
- Multi-outlet brandsThe same taste in every outlet, with less prep at each one.
- Caterers and bulk kitchensKitchens that send out thousands of meals a day.
- Corporate kitchens and canteensDaily menus that run on time, every day.
How we work
- 01Brief
We listen, visit the site or kitchen and check the numbers.
- 02Plan
Concept, menu, layout and costs, agreed on paper first.
- 03Cook
Recipes developed, trialled, tasted and costed.
- 04Service!
Team trained on SOPs. We stay until it runs on its own.
Questions, answered
When does a brand need a central kitchen?
When several outlets must taste the same and you want to control cost, prep time and quality from one place.
Can you scale our recipes for bulk cooking?
Yes. We scale and trial recipes in batches so they taste right at volume, then write them into standard cards.
Do you plan corporate kitchens and canteens?
Yes. Corporate kitchens, canteens and catering kitchens are part of the formats we build.
