01
Consulting
An on-site start phase, then ongoing remote support. Staffing structure, menus, costings, key figures and decision support for management and owners.
Johan Bendix Blom
Interim head chef & F&B consultant.
Staffing, menus and digital tools for hotels and restaurants.
You get better control of the finances, staffing that holds, and decision support for menus, costings and key figures. On site in the operation, as ongoing remote support, and as a sounding board for management and the board.
I've stood in operations for 25 years.
I see where the profit is leaking.
I step in as interim head chef and F&B consultant. On site, remotely, or as support behind the operation.
Staffing, menus, costings and key figures, with experience from the kitchen and tools that make the connections clear.
I use AI for analysis, administration and automations that make operations clearer and faster.
Services
Eight services that can be booked separately or combined. Every row opens the way of working, what you receive and the next step.
Interim head chef and F&B
On site · remote · management level
The assignment starts with a period on site in the operation, where structure, recipes, finances and key figures are set together with your team. Steering then continues on an ongoing basis, with regular meetings and site visits as needed.
- A prioritised action plan for the first months
- A key figures model with ongoing follow-up
- A recurring management report ahead of your decisions
Book 20 minutes and we will go through the situation and the presence needed.
Book 20 minutesFinances, staffing, purchasing and key figures
On site at start-up · ongoing remote
A review of sales, hours worked, food cost and purchasing. Staffing is built against actual guest flow rather than old habit, and purchasing is consolidated with the agreed suppliers.
- Staffing documentation with a base schedule and principles
- Analysis of food cost, gross profit and supplier loyalty
- Follow-up of key figures month by month
Send sales, hours and costs, and you get a first assessment.
Book 20 minutesMenus, recipes and costings
On site for tastings · remote for costing
The menu is costed dish by dish before it is set. Recipes are written so every dish is made the same way every time, whoever is at the stove.
- Costings per dish with gross profit and pricing proposals
- A recipe bank with standardised recipes
- Proposals for menu structure and product mix
Book 20 minutes and bring the current menu and purchase prices.
Book 20 minutesHACCP and self-inspection
On site for set-up · remote for follow-up
Self-inspection is built around how the kitchen actually works, reviewed with the team on site and followed up on an ongoing basis.
- A self-inspection programme and written routines
- Staff introduction to the routines
- An action list ahead of the next inspection
Book 20 minutes and we will go through your current status.
Book 20 minutesSupport for head chefs and management
Management level · remote or on site
A booked, recurring sounding board. For the head chef this covers everyday decisions on staffing, menus and costs. For management and the board it means translating the reality of the operation into evidence ahead of decisions.
- Recurring conversations with the head chef or F&B manager
- A management report with status, risks and recommendations
- Decision support ahead of management and board meetings
Book 20 minutes and we will set the meeting rhythm and reporting format.
Book 20 minutesGuest satisfaction and concept development
On site for the review · remote for follow-up
Reviews, NPS and free-text answers are read through and connected to what can actually be changed in the menu, the flow and the staffing. For concept work the whole picture is set: target group, menu, price level and feasibility with the team you have.
- A review of guest feedback with prioritised actions
- A concept description with menu, price level and staffing needs
- Follow-up of guest satisfaction against agreed targets
Book 20 minutes and bring the past year of guest reviews.
Book 20 minutesKonkurrentradar, tools and websites
Remote
Competitor monitoring, bespoke tools and websites are delivered entirely remotely, with start-up, check-ins and ongoing maintenance.
- An interpreted competitor report in your inbox twice a week
- A prototype of a bespoke tool within 1–2 weeks
- A finished website with domain, email and hosting
Book 20 minutes and we will go through what to monitor or build.
Book 20 minutesAutomations
Remote
Small connections between the systems you already use: confirmations, reminders, checklists and reports that run by themselves.
- Automatic confirmations and reminders to guests
- A sorted and summarised inbox for enquiries
- A recurring report with figures from your systems
Book 20 minutes and describe the task that eats most time every week.
Book 20 minutes
Two assignments, from starting point to figure.
Case 01
Gammelgården, Sälen
- The pandemic year removed the volume. Menu, staffing and purchasing were built for a guest count that no longer came.
- The way of working was shifted towards a lower but optimal volume: a smaller team, a shorter menu, alternative ingredients and purchasing adapted to what actually sold.
- The bottom-line result doubled during the 2020–2021 period, compared with the situation before the change.
Case 02
Sälens Högfjällshotell
- Seven restaurant concepts under one roof, with purchasing spread across more suppliers than the agreements assumed.
- Menus and purchasing were coordinated across the concepts, and purchasing was steered back to the contracted suppliers.
- Supplier loyalty reached 93 per cent in the purchasing work.
02
Digital
Competitor monitoring, bespoke tools and websites. Built by someone who has stood in the kitchen, not someone who has read about it.
How an assignment is set up.
Most assignments start on site in the operation, where structure, recipes, finances and key figures are set together with your team. Steering then continues remotely, with site visits whenever the operation needs them. Management and the board receive the same material in writing.
Kitchen analysis
A review of the current situation: menu, structure, staffing and costs. Written report with concrete action points.
From SEK 9,900
Kitchen sprint
A specific challenge taken to completion: a menu change, a base schedule for the new year, or a seasonal switch. Weekly video meetings and ongoing support by email and chat.
From SEK 14,900
Interim head chef or F&B
Ongoing steering in the role you need. Assumes there is a head chef or equivalent on site to be steered. Rolling monthly, cancellation in writing with one month's notice.
From SEK 9,900/month
Interim head chef or F&B, rolling monthly
- A video meeting every other week with the head chef or F&B manager, plus ongoing contact by email and chat. More frequent meetings during the start phase.
- A written management report every month with key figures, deviations and recommendations. Material for management meetings is prepared when you need it.
- Time on site is invoiced separately at SEK 850/hour excl. VAT, plus travel at SEK 25/10 km. The scope is set after the first conversation.
- From SEK 9,900/month excl. VAT. No lock-in beyond the rolling month.
I rarely turn up empty-handed.
Through my own competitor monitoring I track prices, offers, packages and campaigns at comparable venues. Every week, automatically, interpreted.
The monitoring is organised by region. The west coast is running live today. Other regions are set up against your market once you come on board. A spa hotel in Bohuslän rarely compares itself to the neighbour across the road, it compares itself to other spa hotels.
When we set your pricing, we do not need to guess. And when a price increase needs defending in the management team, the evidence is already on the table.
- Prices and packages
- Offers and campaigns
- Regional adaptation
- Interpretation
In production
001
Kitchen Overview
Reads the week's briefing notes and structures them by day, meal and booking, with dietary requirements linked to the right party. Used daily in hotel operations.
002
Hospitality Intelligence
Key figures for hotels and restaurants: sales per hour worked, guest satisfaction and staffing gathered in a single view for decisions.
004
Konkurrentradar
Automated competitor monitoring for hotels and restaurants. An interpreted report in your inbox, not just scraped pages.
Read more
003
Kökets Hjärna
Reads handwritten order slips, interprets the need and prepares the order.
005
Bendix Booking
Table booking built the kitchen's way: guest flow, floor plan and kitchen briefing in the same system.
Allergen handbook · five languages
A real deliverable from live operations: the allergen handbook produced ahead of every menu launch. Service briefing, an allergen matrix per dish, and the difference between lactose and milk protein — explained so the whole brigade can answer. The same handbook in Swedish, English, Polish, Arabic and Greek, so safety sits with everyone in kitchen and dining room, whatever their first language.
Less,
but better.
Tools, menus and systems should remove steps, not add more. If it makes everyday work more complicated, it does not belong in the operation.
I already sit at the table where the decisions are made.
As interim head chef, I have been part of Vann's management team since January 2026. Since August 2026 I also sit on the management team for Gastronomic Leadership at Uddevalla Yrkeshögskola. That is the level I want to work more at: close to owners, the CEO and management, where the reality of operations becomes decisions on staffing, menu, profitability and development.
Vann Spa Hotell & Konferens
Uddevalla Yrkeshögskola
From larder chef
to operational responsibility.
25 years in Swedish hotel kitchens. From cook in the ranks to head chef and F&B responsibility, with large kitchens and hotel operations as everyday life.
Today I take on assignments in Sweden and the Nordics, and support remotely beyond that too. I sit on the management team at Vann and on the management team for the vocational course Gastronomic Leadership in Uddevalla.
- 25+
- 2
- 3
- Bohuslän
Let's make
operations stronger.
Bohuslän, Sweden
Assignments in Sweden and the Nordics