Results in the kitchen and the figures, not just advice.
I help hotels and restaurants improve what shows on the bottom line: food cost, staff efficiency and guest satisfaction. I do not replace your head chef, I make the whole food and beverage business stronger.
What the assignments look like
Interim head chef and remote F&B support
Ongoing steering for head chefs, F&B managers, owners and CEOs. Usually an on-site start phase followed by ongoing remote support. Your head chef runs operations, I stand behind the figures.
Office work behind the operation
Costings, menus, recipes, HACCP, staffing, purchasing, reporting and decision support. Many problems show up during service but have their cause in the work behind it.
On site when needed
Defined interventions, transitions and interim assignments with operational responsibility. This is a different kind of engagement to the advisory remote support, and is agreed separately.
What is actually handed over
Key figures are followed continuously, taking season, budget and the year's overall development into account. Individual months are always read against their season, and short-term variation is a natural part of change work.
- Administrative analysis of sales, staffing and profitability
- Key figures model and ongoing follow-up
- Staffing structure and scheduling
- Costing of menus, recipes and product mix
- Control of food cost and gross profit
- Menu structure following less is more
- Recipe development with taste, simplicity and feasibility
- Purchasing optimisation and supplier loyalty
- HACCP, self-inspection and routines
- Reports and decision support for management and owners
- Bilingual documentation in Swedish and English
- Practical AI tools for analysis and administration
Packages and prices
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
Fixed-price packages
- HACCP setupReview, routines, self-inspection programme, staff inductionFrom SEK 32,000
- Menu and costing reviewCosting per dish, profitability analysis, pricing proposalFrom SEK 23,000
- Key figures packageCurrent-state analysis, definition of key figures, follow-up modelFrom SEK 19,000
Ongoing and longer on-site assignments: SEK 850/hour excl. VAT. For guaranteed volume over a longer period, a weekly fee is quoted.
All fixed prices are stated excl. VAT. Travel is charged at SEK 25/10 km. All assignments are governed by a written agreement with a clear scope.
From first conversation to follow-up
- 01
First conversation
Current situation, challenges and goals.
- 02
Gathering the evidence
Sales, staffing, costs, guest flow and customer satisfaction.
- 03
Assessing the potential
A clear picture of where the improvements are.
- 04
Implementation
Changes are introduced step by step with follow-up on actual key figures.
Who does what
- Key figures model and follow-up structure
- Costing and profitability assessment per dish
- Menu structure and product mix as a proposal
- Staffing analysis and scheduling principles as a basis
- Purchasing and food cost analysis
- Reports and decision support for management and owners
- That the recommendation is achievable with the staff you actually have
- Daily operations and supervision
- Employer and work-environment responsibility
- Final decisions on price, menu and staffing
- Implementation in daily practice, via your head chef
- One point of contact with the mandate to decide
- Induction into your systems
- I am an independent consultant, no employment relationship arises.
- Employer and work-environment responsibility for staff always rests with the client.
- Methods, recipes, costings and AI solutions developed within the assignment belong to me unless otherwise agreed in writing.
- Specific terms are always set out in an agreement.
What I need from you
Sales and finances
- Monthly sales, at least two years back
- Sales by category: food, drink and other revenue
- Gross profit by category
- Food cost as a percentage
- Budget for the current year
Guests and flow
- Number of restaurant guests per month
- Number of breakfast guests per month
- Capacity: number of seats and opening hours
Staff and staffing
- Total hours worked per month
- Total payroll cost including employer's contributions and social costs
- Existing staff structure
Customer satisfaction
- NPS history including number of responses and free-text answers
Target key figures
- Target sales per hour worked
- Target food cost percentage
- Target NPS
- Target number of guests per hour
Systems and software
- Hotel system, restaurant booking, scheduling and point of sale
- Training in the business's own systems is always the client's responsibility
Other
- HACCP status and existing self-inspection routines
- Existing supplier agreements and purchasing structure
- Stock-taking routines
Frequently asked questions
How does a remote engagement work in practice?
We work by video meeting, email and chat. Depending on the assignment, we meet 1–4 times a month. Everything is documented in writing.
What tools do we need to use?
A video meeting tool you already have. Teams, Google Meet or Zoom all work well.
What is required of me as a client?
That you can set aside time for scheduled meetings and answer questions as they come up. The more available you are, the faster we move.
Do you only work in Sweden?
No. I take on assignments across Sweden and the Nordics, and internationally when the conditions allow. Bilingual documentation in Swedish and English is included when needed.
Can you come on site if needed?
Yes, site visits can be booked as an add-on. We base this on the nature of the assignment.
What is the notice period for the monthly arrangement?
No commitment beyond the rolling month. Cancellation is in writing with one month's notice.
How quickly can we get started?
Normally within a week of the first conversation, which is always free of charge.
Does remote work suit all kinds of kitchens?
Hotel kitchens, restaurants, conference venues and seasonal operations all work well, provided staff are on site.
Can you step in as F&B manager, not just as head chef?
Yes. Either as head chef with a focus on the kitchen, or as F&B manager at hotel level covering restaurant, bar, breakfast, conferences and room service.
Want to see the digital tools instead? Go to Digital.
Where is your profit leaking?
Get in touch and let's have a no-obligation conversation. The first conversation is free of charge.
Bohuslän, Sweden
Assignments in Sweden and the Nordics