Hello
Hey internet people, well welcome along, I’m glad you’ve been able to make the decision to be here & that along indicates that you want to see a positive shift in your food business.
Introduction
Firstly, let me tell you who I am not, I’m no business guru or click funnel expert, I’m no salesman, I’m not any buy in scheme or trickle down wealth or investment bullshitter. I’m a chef.
I’m not a brilliant chef, I reckon I’m pretty good, but I’m certainly not the best chef I’ve ever met. I’m fast, I’m smart & I’m consistent, I’ve always said that I’m the best sous chef you could ever have.
What I do know is how kitchens work & after 25 years around the world in Michelin starred & hatted restaurants here in Australia in I’m finally able to trust my skills in making them operate better, again & again.
I can cook, for sure. I can nail most things, but what I’ve discovered is the uneasy feeling I get in a kitchen when it’s not operating properly has turned out to be how I make a living now. I’ve turned around dozens of places, I’ve opened probably the same & not everyone makes it, we’ve pulled the plug on a couple, but always rightly so.
What has become glaringly obvious to me speaking to hundreds of operators is that people are really quite willing to go into business without knowing how it’s going to make them any money. I mean, businesses that are operational actually don’t understand the nuts and bolts of their kitchen engine.
Who am I?
Good question, and the first one you should ask. I don’t get any business if people don’t trust me, they put their financial futures in my hands. I’ve an obligation, I’m a good guy. I’m a seasoned, well rounded, honest chef with half a dozen operating businesses. I’m visible, very visible, which means I have an interest in making your business work, because if it does you tell others & that’s how I get my work.
Where you are now?
This is the first metric we need to measure; we need to calibrate & take an accurate snapshot of how your kitchen is operating. Only then can we map that against stage two, which is:
Where you’d like to be?
Look around, step outside.
What does success look like?
If it’s as simple as mapping where you are versus where you want to be.
Easy? Off you go, you may not even need me.
If this is enough then I’m happy to say my job is done, but most of the time it isn’t.
It’s really hard to be objective when you’re right in the middle of it all, you don’t have to tell me, I’ve had to do this for my own businesses.
I’ll give you a fresh pair of eyes, professional, impartial, honest eyes.
How I can get you there?
I’ll make sure that where you are and where you want to be are linked by a path of achievable & measurable steps, I won’t bullshit you, I won’t even suggest you pay me if I think I can’t help you.
What’s next?
That depends on you, take a step forward and make your kitchen operate better. Let’s schedule a call with one of our qualifiers to see if this is right for you, but first let’s get your details and some background on what you want to happen, jump onto our contact form and we’ll get right back to you.
