⏳ Duration: 3 – 6 Months

A 10 half-day (5 full-day equivalent) module based on a triangle of analysis + implementation + follow-up.
🧭 Step-by-Step Process:

✅ PHASE 1 – Current Menu & Cost Analysis (Month 1)
Scope of Work:

• Sales data analysis: top-selling and low-selling items from the past 3 months

• Recipe breakdown for each product (ingredients – weight – prep time)

• Calculation of purchasing prices and cost per portion

• Identification of waste and spoilage points

• Assessment of customer demand and complaints
   

📋 Sample Checklist:

• Current purchase price for each item is available

• Sales/price balance has been analysed

• High-waste items have been identified

• Competitive benchmarking: how do rivals present the same product?
   

📄 Deliverables:

• Cost vs. profit margin table (Excel)

• Waste source analysis

• Menu SWOT Analysis (strong vs. weak products)

⏱ Estimated Time: 2 half days (£400)

💡 PHASE 2 – Menu Structuring & Recipe Standardisation (Months 2–3)
Scope of Work:

• Suggestions for simplifying the menu (removing low-selling or high-waste items)

• Grouping of items (Starters, Mains, Desserts, Sides, Vegan, Kids)

• New recipe development: ingredients – portioning – presentation standard

• Repricing recommendations based on updated purchase prices
   

📋 Sample Checklist:

• Portion and weight standards created for each item

• Duplicate items removed from the menu

• Cost-to-price ratio maintained below 35%

• Menu descriptions align with presentation visuals
   

📄 Deliverables:

• Updated menu proposal (PDF)

• Recipe cards (ingredients + prep time + image)

• Before-and-after cost/price comparison table

⏱ Estimated Time: 4 half days (£800)

👨‍🍳 PHASE 3 – Practical Training & Portion Control (Month 4)
Scope of Work:

• One-on-one kitchen training for recipe preparation and plating

• Production tracking aligned with actual stock usage (observe and adjust)

• Establishing a kitchen recording system for portioning and waste control

• Ingredient tracking using a simple daily output sheet (Excel or manual form)
   

📋 Sample Checklist:

• Plates prepared according to recipe were checked

• Weight discrepancies documented

• Pre-service kitchen briefing conducted

• Staff feedback collected post-training

📄 Deliverables:

• Practical training report

• Staff evaluation form

• Standard Portion Control Form (PDF)

⏱ Estimated Time: 2 half days (£400)

📈 PHASE 4 – Follow-Up Visit & Development Reporting (Months 5–6)
Scope of Work:

• Observation of post-menu-change sales

• Analysis of waste reduction

• Comparative reporting of stock, cost, and sales performance

• Review and revision of development plan with management
   

📋 Sample Checklist:

• New recipes are implemented 100%

• Waste levels have decreased by over 10%

• Daily ingredient control chart is in active use

• Sales analysis completed
   

📄 Deliverables:

• Before–After Comparison Report

• Waste Reduction Chart

• Top 5 Best-Selling Products List

• Final Assessment Summary + Recommendation Plan

⏱ Estimated Time: 2 half days (£400)
 

💷 Average Cost:

Total Duration: 10 half days
Fee: £2,000
(Optional add-ons include monthly refresher training or recipe updates.)