Work with David
Hospitality consulting
Practical advice for restaurant owners and chefs on menus, food costs, kitchen operations and team development.
How can I help your hospitality business?
I work with restaurant owners and chefs on the practical details of running a kitchen. My consultancy covers menu writing and implementation, food costing, rostering, staff development and kitchen training.
I bring the perspective of a chef and the owner of Sydney Private Chef. We start with your customers, goals, kitchen and team, then discuss the support you need.
What can we work on together?
- Menus: menu planning, writing and implementation.
- Costs and operations: food costing, kitchen systems and rostering.
- People: chef development and kitchen team training.
How do we start?
Tell me about your business, your location and the issue you want to address. We can discuss the scope before agreeing on a project.
Who is the consulting for?
I work with restaurant owners and chefs who want support with menus, costs, kitchen operations or team development.
Can we focus on a particular kitchen issue?
Tell me what you want to address. We can discuss the issue and agree on an appropriate scope before starting.
How do I enquire?
Contact me with your business name, location and a short description of the support you are looking for.
For interviews and commentary, visit my media page. For private dining, see private chef services.