Consulting

Simplify the introduction of plant based options

WHO WE ARE

Our History

With strong grounding in plant based and non plant based cooking, our team has the right knowledge to help integrate plant based dining into your menu. From thoughtfully considered additions to your menu, to a complete plant based concept, we will work to develop dishes to create a more inclusive dining experience, and drive a new and growing audience to your business.

OUR SERVICES

IN THE KITCHEN
    • 100% Plant Based Menu Development
    • Partial Menu revisions with plant based options
    • Integration of a plant based menu items into kitchen logistics/kitchen layout
    • Full commercial kitchen design
    • Dish/Menu Costing
    • Supplier recommendations

OPERATIONS
    • Dish and menu costing.
    • Food costing spreadsheet development.
    • Supplier recommendations.
    • Work flow designs to minimise cross contamination .
    • OH&S, food health and safety procedures.
    • Recycling & composting techniques.

TRAINING
    • Onsite chef training.
    • Execution of plant based recipes, techniques and dishes.
    • Plating and presentation techniques.
    • Healthy cooking concepts.
    • Food costing techniques, standard recipes, portion control, and waste reduction.

BRANDING & MARKETING
    • Pre-launch event guidance and direction
    • Launch event planning
    • Branding with logo design and signage
    • Menu design for print and branding incorporation
    • Uniform design and standards
    • Interior design and layout including tableware, clothes, etc
    • Social Media Messaging and style guides

Consulting Pricing

How Much Will It Cost Us?
Plant Based Friendly Menu Development
From $1,500

  • Development of three plant based dishes
  • Onsite Chef training
  • Execution of plant based recipes, techniques and dishes
  • Plating and presentation techniques
  • Supplier recommendations

Enquire Now
Ground Up Plant Based Dining Concept
Custom Pricing
  • Development of entire plant based menu - typically 15 dishes
  • Food costing spreadsheet development / 15 dishes costed
  • Recycling and composting techniques
  • OH & S food health and safety procedures
  • Onsite Chef training
  • Execution of plant based recipes, techniques and dishes
  • Food costing techniques, standard recipes, portion control, and waste reduction
  • Food
  • Plating and presentation techniques
  • Supplier recommendations
Enquire Now

MEET THE TEAM

Cameron Dening

Head Chef Consultant

Simon Hall

Creative Director / Videographer

Jaime Hall

Branding Consultant

CONTACT US

GET IN TOUCH

CONTACT DETAILS

ADDRESS
2/53 Keys Road, Moorabbin VIC 3189