Food Service Consultants

What are Food Service Consultants?

Food service consultants are professional advisors who work on behalf of their client for an agreed scope of work and fee. The items that are covered by food service consultants include; informed assessment of existing catering services, procurement of outsourced providers, strategies for new or potential services and project management of changes within a hospitality environment.

Our food service consultants provide you with expertise and knowledge of many areas within the food service industry, gained over many years in hospitality. Our primary focus is the welfare of our clients interests and to improve customer satisfaction, work flow, revenue and staff retention.

Food Service Consultancy - Plan, Design & Project Manage‎

Areas we cover within foodservice consulting are:

  • Project Management – Running simple or complex projects to deliver change programmes within a hospitality environment
  • Contract Catering Management – Creating contract management support functions to produce beneficial outcomes for outsourcing soft services
  • Procurement solutions - Purchasing the best service providers to suit our client’s requirements
  • Food concepts, menu development and design – Ensuring your service represents the best that is available, reflecting modern eating trends and lifestyles
  • Food waste management - Education to reduce food waste from food procurement, storage to serving sizes
  • Facilities Management - Evaluate and manage the right contract cleaning and reception contracts
  • Menu design, branding and marketing - Helping you get your brand right and your message heard
  • Creative catering design - Supporting our clients with obtaining  the highest quality kitchen, restaurant and interior design solutions for your business

Ramsay Todd take a pro-active approach to finding the best solution to all your food service needs no matter how big or small. With a wealth of food industry experience, not just in catering but the environment too, we provide effective solutions to all aspects of your catering operation.  More on our catering consultants. More on facilities management consultants.

Food Service Consultant Specialities

There are many areas that can benefit from our expertise and sound advice. The most common foodservice consultancy areas we specialise in are:

  • Accounting and Finance
  • Catering Services  Design
  • Business Strategy
  • Capital Budgeting
  • Legislation Compliance
  • Concept Development
  • Contract Management
  • Culinary Development
  • Dietary and Nutrition
  • Due Diligence
  • Energy and Environment
  • Executive Coaching
  • Feasibility Studies
  • Food Production Systems Design
  • Food Safety and Hygiene
  • Food Waste Management
  • Human Resources
  • Imagineering
  • Interior Design
  • IT Systems, Sourcing and Management
  • Kitchen Design
  • Marketing and Promotion
  • Master Planning
  • Menu Development/Engineering
  • Operating Procedures and Systems
  • Operations Review and Re-Engineering
  • Procurement
  • Quality Management
  • Revenue Generation
  • Space Planning
  • Staff Recruitment
  • Staff Training and Development
  • Strategic Financial Analysis
  • Sustainability
  • Training
  • Waste Management Design

 

Reasons to Hire Food Service Consultants

When considering a foodservice project, there are many reasons to hire a food service consultant that could save you time and money now and in the long term. Here are a few situations where our expertise and unbiased advice will help your organisation - whether you are the owner/s or the managers.

  • A decision has been made to develop or re-engineer a foodservice operation/concept
  • A decision has been made to develop, design and/or construct new foodservice facilities
  • Management identified a need to evaluate the existing foodservice facilities as part of a long-range capital budgeting process
  • It has been highlighted that operational performance of the current food service facilities could be improved but you are not sure what to do to make those improvements
  • Management does not have the specific knowledge and skills necessary to solve an identified problem within the food service area of the organisation
  • Management does have the necessary knowledge and skills necessary to solve an identified problem within the food service area of the organisation but lacks the time necessary to solve it
  • Management has identified the need for a master planning exercise
  • Management has made a decision to renovate existing foodservice facilities
  • Management requires an independent, third-party opinion, either to confirm a decision or to provide alternatives
  • Management’s efforts have not produced the desired long-term results

 

Have a question?

Please contact our food service consultancy by filling in the form below and we'll get back to you as soon as possible. 

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