Virtual Culinary Director (Business)

Turn Your Kitchen Into a High‑Profit, Low‑Chaos Machine – With a Virtual Culinary Director.

If you’re running a restaurant or franchise, you don’t need more stress in the kitchen.
You need a seasoned culinary strategist who can step in, analyse your back of house, and quietly fix what’s costing you money.
I’ve cooked for UHNWI’s and have overseen complex catering operations. Now I work remotely with hospitality businesses to streamline BOH, engineer profitable menus, and give your team clear systems that actually get used.

Who This Is For?
• Independent restaurants tired of firefighting every service.
• Multi‑site operators and franchises who want consistency across locations.
• Hospitality groups who can’t justify a full‑time culinary director but need that level of thinking.
If you suspect your menu is bloated, margins are thinner than they should be, or your kitchen is one sick day away from chaos, this is for you.

What’s Included in the Retainer

Menu Engineering & Development
• Seasonal menu design (or redesign) aligned with your concept and kitchen reality.
• Fully documented recipes with clear methods, yields, and plating specs.
• Costed recipes with food cost %, ideal pricing bands, and margin targets.

Back‑of‑House Systems & Operations
• Virtual BOH audit via video tours, photos, existing docs, and interviews.
• Streamlined prep lists, batch‑prep strategies, and station guides.
• Portion control standards and waste reduction processes.
• Service flow refinements to reduce ticket times and stress without blowing labour.

Training, Rollout & Ongoing Support
• Video training modules and/or Loom walkthroughs for key dishes and systems.
• Live Zoom calls with your head chef, managers, and key team members.
• Q&A support during rollout so changes actually stick on the line.
• Optional: support for supplier negotiations around key ingredients.