01
Menu Profitability
Dish-by-dish costing, GP analysis, selling-price review and a clear priority list showing where margin is being lost.
Commercial Kitchen Support
Stronger kitchens.
More profitable businesses.
Practical, chef-led support for independent hotels, restaurants and pubs — from menu profitability and recipe costing to kitchen systems and operational improvement.
FOCUS
Profitability
Know what every dish costs, where margin is being lost and what needs attention first.
SYSTEMS
Consistency
Build practical specs, processes and kitchen tools that work in real service.
SUPPORT
Experience
Commercial kitchen thinking from someone who understands the pressure behind the pass.
Independent hotelsRestaurantsPubsHospitality groups
What Chef Office does
Practical support that improves the numbers and the kitchen behind them.
Straightforward commercial kitchen support, with recommendations you can actually put into practice.
02
Recipe & Costing Systems
Professional recipe specs, portion controls, ingredient costs and repeatable systems that protect consistency and profit.
03
Kitchen Operations
Practical reviews of prep, ordering, service flow, wastage, staffing systems and everyday kitchen organisation.
04
Menu & Event Development
Commercially realistic menu development for everyday service, functions, weddings, seasonal events and special packages.
Where we can help
When the food looks busy but the numbers do not add up.
✓
Food GP is slipping and it is not obvious which dishes are causing it.
✓
Recipes live in chefs' heads instead of in usable, costed specifications.
✓
Supplier price changes are quietly eroding margins.
✓
Prep, ordering and portioning vary depending on who is working.
✓
You need fresh menu ideas that still make commercial sense.
How it works
Simple, focused and built around your operation.
1
Talk
We start with a straightforward conversation about the kitchen, the challenge and what you need from us.
2
Review
We look at the relevant menus, recipes, supplier prices, systems or operational information.
3
Improve
You receive practical recommendations, costings, documents and priorities that can actually be used.
About Chef Office
Built from real commercial kitchen experience.
Chef Office was created by David Lewin, a working Head Chef with hands-on experience running busy hotel kitchens, developing menus, controlling GP, building kitchen systems and delivering weddings and events.
The approach is practical and commercially aware — designed for independent hospitality businesses that want useful support without the cost or jargon of a large consultancy.
That means clear costing, workable systems, realistic menu development and advice grounded in the day-to-day reality of service.
Real kitchen experienceBuilt around day-to-day hospitality operations.
Commercially focusedEvery recommendation has to make operational and financial sense.
Practical outputClear costings, specs, systems and priorities — not a report that sits in a drawer.
Start a conversation
Let’s talk about what is happening in your kitchen.
Whether it is one menu that needs recosting or a wider operational issue, start with a no-pressure conversation.