Hiring, training and pre-opening.
The right team, trained before opening day, with standards written down for every station and shift.
What is on the plate
- 01
Kitchen team
Head chef, sous chef, line cooks, commis and kitchen stewards, matched to your menu.
- 02
Service team
Restaurant manager, captains, stewards, baristas and bartenders.
- 03
Interviews with you
We shortlist and interview with you, so the final call is always yours.
- 04
Training before opening
Recipes, plating, service and hygiene, taught in your own kitchen.
- 05
SOPs
Step-by-step standards for every station and shift, so service stays the same.
- 06
Pre-opening support
Food trials and mock service before the doors open, and support through the opening weeks.
Who it is for
- New restaurants and cafésA complete team, hired and trained before opening day.
- Restaurants with high staff turnoverClear SOPs, so new staff learn faster and standards hold.
- Brands opening more outletsThe same training and standards in every outlet.
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
Do you hire the staff for us?
We find and shortlist candidates and interview them with you. The final decision is yours.
When should training start?
Usually two to four weeks before opening, so the team can practise with real recipes and mock service.
Can you train an existing team?
Yes. We retrain kitchen and service teams in open restaurants too, often as part of a turnaround.
