Greek Restaurant Consulting
I help restaurants and hotels shape a Greek or Mediterranean kitchen with a clear identity and the right structure. Menu, kitchen and team work as one.
What Keeps the Standard
The menu is the visible part. What determines consistency is the kitchen behind it.
A restaurant can have a clear idea and a space, while the day-to-day operation is still unresolved: what gets cooked, how prep is organised, how stations are divided and how the standard is maintained when the kitchen is under pressure.
My role is to connect those parts. The culinary direction becomes the menu, the menu shapes the kitchen, and the kitchen has to be understood by the team. Recipes, specifications, prep, equipment and workflow work together so the kitchen can hold a consistent standard.
The test is not the tasting. It is the two hundredth dish during a busy Saturday service, cooked by your team.
The Approach
Every engagement starts with the operation as it really is: the space, equipment, team, suppliers, available ingredients, budget, local market and opening date shape what I propose.
A full engagement can cover all five areas, from defining the culinary direction through to supporting the opening. Some projects need the whole sequence. Others start at a specific point or focus on one part only.
Culinary direction
The restaurant’s culinary identity is defined before the menu is written. Which Greek flavours and traditions will shape it, how traditional or contemporary the approach should be, who it is for and where it sits on price. The direction may be distinctly Greek, or it may bring Greek elements together with another cuisine when that serves the concept. Those choices are shaped by the market and by the realities of the operation. From there comes the direction for the menu, the kitchen and the team.
Menu & recipe development
The culinary direction becomes a menu designed for the real conditions of the restaurant. I develop and test dishes, balance the menu, work through sourcing and alternatives for Greek ingredients, calculate yields and portion costs, and document complete recipes and specifications for day-to-day execution of the menu. Where needed, I also look at profitability per dish, pricing and the overall structure of the menu, so it works both creatively and commercially.
Kitchen setup & operations
The kitchen is organised around the menu. Stations, equipment, preparation, storage, ordering, food safety and daily workflow are structured so the menu can be delivered consistently every day. When the kitchen is still being planned, I contribute early to decisions around equipment and workflow, so the space and operation reflect how the kitchen will actually work in service.
Team training
I train the team in the kitchen, using the actual menu and the equipment they will work with every day. We work on technique, seasoning, plating and station organisation until every dish can be executed to the same standard. The details that cannot be captured in a written recipe are learned in practice, through repetition at the pass.
Pre-opening & launch support
Before opening, the kitchen is tested under conditions as close to real service as possible. Trial services, timing, pass organisation and final training reveal what still needs adjustment. I stay involved through the first period of operation, refining the menu and preparation where real volume demands it, until the team can carry the standard forward without me.
Restaurants & Hotels
New restaurants, hotel dining and established businesses looking to evolve their existing culinary offer. Each comes with a different context and a different starting point.
New restaurants
For restaurants shaping their identity from the beginning and looking to make Greek or Mediterranean cuisine a meaningful part of their overall concept.
Hotel dining
For hotel restaurants, all-day dining and F&B concepts that need a clear culinary identity adapted to the demands and scale of a hotel operation.
Existing restaurants
For restaurants looking to evolve, reposition or clarify their culinary offer while retaining what already works.
Engagements & fees
Three focused ways to work together, and one complete package from menu development to launch.
Full kitchen launch
From £6,500
7–15 days in the kitchen
Brings together the scope of all three focused options in one project, from the first idea through to launch, with support that continues afterwards.
Before and during launch
- Pre-opening support
- Support during launch
- Review after the first days of operation
Throughout the engagement
- Progress monitoring and ongoing support
- Direct contact via WhatsApp
- A review visit around six months after launch, included in the fee
Menu development
From £1,150
Can be delivered fully online
- Culinary direction and menu creation
- Dish development and recipe specifications
- Portioning, basic costing and pricing recommendations
Menu & profitability
From £1,850
Can be delivered fully online
Includes Menu Development, with additional focus on commercial performance.
- Detailed recipe costing and profitability per dish
- Portion control, menu engineering and pricing strategy
- Waste reduction, supplier and product recommendations
Kitchen set-up & training
From £2,800
7–10 days in the kitchen
- Workflow, stations, mise en place and operating procedures
- Preparation and cooking techniques, quality control
- Staff training, recipe implementation and a trial service
All fees start from the amounts shown and are shaped by the scope of the project, the location, the size of the kitchen and team, and the length and complexity of the engagement.
The days shown refer only to my time in the kitchen, not the overall length of the engagement, which varies depending on the needs of the project.
The six-month review visit is included in the Full Kitchen Launch package. Travel, accommodation and meals are charged separately whenever travel is required.
Let’s talk about your project.
A new Greek restaurant, a hotel dining concept or an existing kitchen that needs clearer direction. Send me the essentials: location, space, timeline and current stage. From there, I can tell you what I believe the project needs and how I can help.