Hospitality Consultancy
Experience. Strategy. Results.
ChefMéd advises restaurant groups, hotels and emerging operators on opening, menu strategy, costing and team development — drawing on twenty years inside Michelin-grade kitchens.
01
Restaurant Openings
From concept to soft launch — site selection, brand, kitchen, team and menu, on a defensible timeline.
02
Kitchen Design
Functional kitchen design that respects your menu, your service flow and your covers per hour.
03
Menu Engineering
Re-costing, re-pricing, GP analysis and menu re-structure designed to lift average spend without alienating regulars.
04
Cost Control
Purchase audits, supplier renegotiation, wastage tracking. Quietly recovered margin, month after month.
05
Team Training
Brigade development, service standards and a culture that survives staff turnover.
06
Revenue Growth
Channel mix, private dining, events strategy. Lifting topline without lifting headcount.
07
Operational Audits
A diagnostic week in your kitchen — followed by a written report you can actually act on.
Diagnose first. Then operate.
Engagements begin with a diagnostic week in your kitchen and on your floor — followed by a written report and a six-, twelve- or eighteen-month operating plan. We bill on a retainer; we walk away when you don’t need us.