Six specific things.
Described honestly.

F&B Operations Advisory

For operators 3–18 months into a running business with a specific operational problem. Also for first-time founders 60–90 days from opening who want to stress-test their systems before launch.

• Kitchen systems audit and rebuild — workflow, station design, prep schedules
• Staff training structure — what to train, how to document it, how to assess it
• Vendor management frameworks — sourcing, negotiation, consistency tracking
• Opening and closing procedure documentation
• Daily and weekly financial tracking systems (P&L, food cost, wastage)

Hands-on kitchen work or cooking, direct hiring or HR management, physical sourcing or vendor negotiations on your behalf.

Menu Engineering

For restaurants and cloud kitchens with menus that have grown organically without profitability analysis — typically 18 or more items with no clear logic. Also for new operators designing menu architecture before launch.

• Star-plow-dog-puzzle profitability and popularity matrix
• Food cost calculation per item with waste factor and portion accuracy
• Menu language and item positioning review
• Item rationalisation — what to keep, cut, or rework
• Delivery versus dine-in menu adaptation

Recipe development or new dish creation, physical kitchen presence, ongoing menu management.

Cloud Kitchen Setup & Optimisation

For founders planning a delivery-first kitchen who want to build unit economics correctly from the start. Also for operators already live on platforms but not hitting profitable margins.

• Concept validation — delivery menu logic, cuisine fit, competitive positioning
• Delivery menu design — fewer items, tighter cost structure, platform photography
• Platform setup and optimisation (Swiggy, Zomato)
• Packaging — material, cost, heat retention, branding impact
• Unit economics modelling — food cost %, commission impact, break-even
• First 90-day operations plan with weekly milestones

Ongoing platform account management, kitchen buildout or fit-out, hiring or team management.

Food Startup Mentoring

For first-time founders who are pre-launch or within their first six months of operation. The work is about building decision-making clarity, not outsourcing the decisions.

• Concept validation — testing the idea against operational and market reality
• Capital planning — what the business actually requires to launch and sustain
• Launch planning — what to build before opening, what order decisions happen in
• 90-day post-launch review — what the early data is actually telling you
• Two 60-min calls/month + async support for time-sensitive decisions

Execution, accounting or legal advice, outsourced decision-making. You make the decisions. The work is making sure they are better informed.

Food Brand Content & Marketing Systems

For food brands — restaurants, cloud kitchens, packaged food, health food startups — with inconsistent content output and no repeatable system for producing it.

• Content strategy — what to say, to whom, on which platforms, and why
• Voice documentation — a written reference so content stays consistent
• Content calendar design — what gets created, when, by whom
• Social content system — repeatable frameworks for posts and captions
• Copywriting frameworks for product descriptions and platform listings
• AI prompt engineering for on-brand content at scale

Ongoing social media management, paid media strategy or execution, graphic design or video production.

Nutrigenomics-Aware Menu Design

For wellness cafes, health-focused cloud kitchens, corporate canteens, and food brands that want their menus to reflect current food science.

• Anti-inflammatory menu design — ingredient selection based on current research
• Methylation-aware ingredient integration (folate, B12, choline)
• Gut health menu architecture — prebiotic, probiotic, fibre-rich integration
• Allergen management and substitution systems
• Dietary adaptation — vegetarian, vegan, macronutrient-adjusted variants

Medical dietary advice or clinical nutrition. This is food design informed by nutrition science, not a clinical service.