Hospitality consultancy · UK & Europe
Your kitchen is busy.
Is it profitable?
Chef-led consultancy that finds the leaks, fixes the system, and protects the margin. Menu engineering, kitchen design, training, recruitment — all from 35 years on the pass.
What we do
End-to-end operational consultancy.
From a single audit to a full retainer. Every engagement is bespoke to your scale, your setup, and your numbers.
Menu Engineering
Data-driven menu analysis, dish costing, pricing strategy, and design. We identify the dishes making you money — and the ones quietly draining it.
Recruitment & Training
Elite talent sourcing for key roles. Bespoke training programmes built around your customer journey, allergen compliance, and service standards.
Supply Chain
Supplier negotiation, delivery optimisation, and weekly price monitoring. We secure better pricing and reduce waste through smarter ordering.
Compliance & Safety
Allergen management, food safety training, and local council partnerships. We ensure best-in-class compliance reports from day one.
Digital Marketing
Social media strategy, content planning, and campaign management to drive bookings during peak and off-peak periods alike.
Kitchen Profit Audit
Our proprietary 200-step diagnostic covers food cost, labour, energy, workflow, and suppliers — with a prioritised action plan showing what to fix first.
Specialist service
Commercial kitchen design.
Most kitchens are designed for peak flow and nothing else. We design for the full picture — peak service, quiet periods, reduced staff, and the menu you're actually running.
Designed for real workflow
Not just peak service — quiet periods, reduced staff, and everything in between. The layout matches the menu you're actually selling.
Equipment that earns its place
Every piece of kit is tested against real workflow needs, lifetime cost, and energy consumption. No vanity purchases.
Built from experience
Designed by someone who's stood on the pass, managed service pressure, and knows where bottlenecks form before they happen.
Case studies
What the numbers look like after.
Anonymised benchmarks from real engagements. Every operation is different — these show the kind of movement that's possible when the right leaks are fixed in the right order.
Repriced top sellers, tightened specs, reduced waste through daily delivery.
Rota rebuilt around forecast covers. Prep separated from service hours.
Menu trimmed, portions spec'd, waste logged by item and reason daily.
Combined effect of cost control, menu engineering, and supplier renegotiation.
Results vary by operation. Figures shown are representative benchmarks, not guarantees.
About
35 years as a chef.
Now fixing kitchens across the UK.
Dans La Cuisine was founded by a classically trained chef with 35 years in the industry — from running kitchens in the UK and overseas, to owning restaurants and bars, to designing commercial kitchens from the ground up.
This isn't consultancy from a spreadsheet. It's built on decades of standing on the pass, managing service pressure, hiring teams, negotiating with suppliers, and understanding what actually drives profit in a working kitchen.
The transition into consultancy came from seeing the same operational leaks repeated across hundreds of venues — and knowing they could be fixed with the right structure, the right data, and the right priorities.
- Classically trained chef
- Restaurant & bar owner
- Commercial kitchen designer
- CFSP certified professional
- Independents & start-ups
- Hotels & fine dining
- Pubs, bars & cafes
- Chains & contract catering
Testimonials
What operators say.
“We knew food cost was a problem but had no idea where the real leaks were. Within two weeks of the audit, we'd cut waste by a third and repriced four dishes that were quietly losing us money every service.”
“What surprised us most was the labour analysis. We were overstaffed on Tuesdays and understaffed on Fridays — just habit, not data. The rota restructure alone saved us thousands over the quarter.”
“Other consultants gave us a PDF and disappeared. This was completely different — hands-on, in the kitchen, training the team, staying until the numbers actually moved. That's what made the difference.”
Client details anonymised. Results vary by operation, venue type, and engagement scope.
FAQ
Common questions.
Still have questions? Email us — no obligation, no pitch.
Contact
Let's talk about your operation.
Whether you need a full audit, help with one specific area, or just want to ask a question — this is the place to start.