Consultancy Services
Six connected services that bring 35 years of kitchen experience and practical AI into your business.
AI-Accelerated F&B Product Development
Test a dish, product or brand with real data and real audiences before you invest.
“Validate before you pre-heat the oven.”
For: Food and drink start-ups, restaurants and producers launching something new
We combine market data with 35 years of kitchen experience to help you decide what to launch, and how.
- Analyse. We look at food trend data, flavour-pairing research and local demographics to judge where your idea fits.
- Visualise. We create photorealistic AI concept images and short video teasers of the dish or product, before a single ingredient is bought.
- Test. We run A/B tests on social media to see which versions people respond to.
- Build. We develop the brand and concept around what the evidence shows.
This service replaces our former Startup & Brand Development offer.
What you get
- Trend, flavour-pairing and local demographic analysis for your concept
- Photorealistic AI concept images and short video teasers
- Social media A/B tests to measure demand before launch
- Brand and concept development shaped by the results
Hospitality Tech & AI Integration Advisory
Independent advice on POS, inventory and kitchen tech, and which AI tools genuinely help.
“Operational mise en place for the 21st century.”
For: Restaurants, hotels and hospitality groups reviewing their technology
Hospitality is being sold a lot of AI. Some of it saves real time and money; some of it just writes generic menus.
We help you tell the difference. For example: AI that predicts food spoilage from your stock data is operational; AI that only generates menu descriptions usually is not.
We advise on:
- Point-of-sale (POS) systems
- Inventory and stock AI
- Back-of-house (BOH) automation
What you get
- A clear view of which AI tools are operational and which are hype
- Advice on POS, inventory and back-of-house automation
- A practical, phased implementation plan
Sustainability & Greener Kitchens: Nutrition, Allergen & ESG Audits
Audits covering allergens, nutrition, ESG compliance and the carbon footprint of every dish.
“Future-proof your kitchen against legislation and the conscious consumer.”
For: Hospitality businesses and corporate caterers with compliance or sustainability targets
Compliance now means more than allergens. Clients, investors and guests increasingly want to know the environmental and social impact of what you serve.
We audit your kitchen for:
- Nutrition and allergens
- ESG compliance (Environmental, Social and Governance)
- Carbon per dish, including Scope 3 emissions from your supply chain, estimated with AI from supply-chain data
- Upcycled ingredients you could bring into your menu
What you get
- Nutrition and allergen audit
- ESG (Environmental, Social and Governance) compliance review
- Carbon footprint estimate for each dish, including Scope 3 supply-chain emissions
- Recommendations for upcycled ingredients
Virtual Brand & Ghost Kitchen Incubator
Launch delivery-only brands from your existing kitchen, with the content they need to sell.
“Multiple revenue streams, one physical kitchen.”
For: Restaurants with spare kitchen capacity, and delivery-first operators
Foot traffic is falling while delivery keeps growing. A virtual brand lets you earn more from the kitchen you already have.
- Spin off. We use our AI-Accelerated Product Development process to design and test delivery-only brands that suit your kitchen and your off-peak hours.
- Look the part. We provide what most ghost kitchens struggle to afford: professional food photography, video and brand identity, optimised for delivery apps and social media.
What you get
- New delivery-only brand concepts, tested using our AI-Accelerated Product Development
- Brand identity for each virtual brand
- Food photography and video optimised for delivery platforms
Next-Gen Workforce Design: AI-Assisted Training & Retention
Micro-learning and AI support that get new starters productive faster and staying longer.
“Stop training humans like robots; let the robots do the rote work.”
For: Kitchens and hospitality groups losing time and money to staff turnover
Staff turnover is one of hospitality's biggest challenges. Every cook who leaves within a few months takes your training investment with them.
This is where our instructional design background comes in.
- Audit. We review your kitchen's training SOPs (standard operating procedures) and find what is not sticking.
- Redesign. We replace static manuals with short, interactive, video-based micro-learning modules built for busy BOH teams.
- Support on shift. We set up a custom AI kitchen assistant that answers quick questions during service, such as a cooking temperature, in each team member's own language. It answers from your kitchen's own approved procedures, so the information stays consistent and food-safe.
The result: new starters become productive sooner, and you spend less on replacing and retraining staff.
What you get
- An audit of your current training SOPs
- Micro-learning modules for back-of-house (BOH) staff
- Interactive, video-based training that replaces static manuals
- A custom AI kitchen assistant that answers questions in each team member's own language
Not sure which service fits?
Tell us about your business and we will suggest a starting point.