Consultancy · On site
A day in your kitchen, and a written plan.
I come in for a full working day, observe a busy service, and watch the whole operation — prep, the pass, packaging, waste, staff, ordering. You get it back in writing, ranked by what it is worth and how hard it is to fix.
Priced per job and quoted after we’ve spoken. Halal-compliant kitchens only — who I work with.
Who I work with
Halal-compliant kitchens
I work with food businesses whose menu is halal-compliant and that don’t sell alcohol, tobacco or vapes. If yours does, I’m not the right person, and I’ll say so on the call.
How it works
One day on site, a written plan and a follow-up call
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Before
Your numbers, read before the day
Sales reports, platform statements, supplier invoices, your rota. I go through them before I arrive so the day isn’t spent on things a spreadsheet could have told me.
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The day
A full working day, through a busy service
I’m there for the whole shift, including the rush.
- Prep, the pass, and where tickets back up
- Portioning, and what goes in the bin
- Packaging, and what it costs per order
- Who is doing what, and who is doing it twice
- The menu, against what the kitchen can actually deliver
- Tablets, tickets, and where orders get lost
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After
A written action plan, ranked
Everything I found, written up within five working days and ordered by what it's worth against how hard it is to do. You can start on the highest-priority items as soon as you have the plan, and each recommendation comes with its reasoning.
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Then
One follow-up call, thirty days on
We go through what you actually did, what moved, and what got stuck. Included in the price.
Priced per job, quoted after we've spoken.
The price depends on the size of the operation, the number of sites and travel. You get it in writing before anything is booked, and nothing is added to it afterwards.
Not included
- Implementation. I write the plan; putting it in is yours, or a separate job.
- Additional visits. If the job needs more than one day, I’ll say so before you book.
- Specialist advice: accounts, legal or hiring.
Who’s doing this
- Mehmet. I built and ran three takeaway brands across two shops.
- 44,000+ delivery orders through my own kitchens.
- The brands and the numbers, on the About page
How it starts
A free thirty-minute call
Thirty minutes to talk through what’s going on and whether I can help. If a site visit makes sense I’ll say so and quote it; if it doesn’t, I’ll say that too.
Book the free callBefore you ask
Questions about the day
How is this different from hiring an agency?
You work directly with me, and I look at both the numbers and the kitchen — most agencies do one from a distance.
Do you work with non-halal businesses, or ones that sell alcohol?
No. I work with halal-compliant menus that don’t include alcohol, tobacco or vapes, and I’ll say on the call if yours doesn’t fit.
Do you work remotely, or does it have to be in person?
Anything that lives in your numbers — menu, pricing, platforms, costs — can be done remotely, and that’s faster and cheaper for you. The rest only shows on the floor during a rush, which is why the day is on site.
How long before I see anything change?
It depends what’s broken. Pricing, platform setup and a few cost lines can move in weeks. Workflow, staffing and anything that needs a habit to change takes longer. The plan says which is which.
I haven’t opened yet. Can you come in?
Not for this. The day works by watching a real service, and there’s nothing to watch before you’re trading. Take the free call and we’ll work out what helps at your stage.
Consultancy or the software
If the problem is that you can’t see where the money goes — food cost, what each platform takes, which dishes pay — the software is cheaper and faster than a day of my time. If you can see it and it still won’t move, that’s the day on site. Working out which one you need is part of the first call.