WHAT WE DO CREATIVE DEVELOPMENT FOOD DEVELOPMENT OPERATIONAL DESIGN
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WHAT WE DO

Concept to Kitchen is a creative restaurant & hospitality consultancy, managing the launch of new food concepts, from concept ideas, identity, menus, food development, operations manuals, operational design, kitchen layout and equipment sourcing to the project management of the brand identity, design, tender, construction & fit out process.

We can also help existing concepts maximise operating profitability, developing operational structures to expand or roll out, as well as developing new concepts from ideas to launch.

Understanding the brief for every client is key to us being able to efficiently deliver exactly what is required, from a financial operational anaylsis of a business, to a brand new concept, understanding the brief is the first step to getting things right.

Our clients have varied from fast food kiosk operations to full service restaurants and include cafes, gastro pubs and hotels and we have operated in a range of retail environments including high streets, shopping centres, food courts, exhibition venues and rail stations and more recently managed the public catering logisticks at six Olympic 2012 venues.

Having spent over 20 years working in restaurant kitchens and designing kitchens for new projects, we have a wealth of experience in operational layouts and equipment, both for efficiency and cost effectiveness.
We have also project managed a number of restaurant and kitchen fit outs and can draw upon a number of talented individuals to help with the interior design, branding, marketing, construction and fit out of new projects.

With our extensive experience, financial skills, structured approach, creative development and passion for great food we can make a real difference.

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