CONSULTANCY · IN YOUR KITCHEN

Tell me what's wrong.
We fix it together.

You tell me the problem. I come in, find what's causing it, and we change it on the floor with your team. Not a report you file away.

Book the free call →What we can fix

WHAT OWNERS COME TO ME WITH

"We're busy but there's no money left."
"Wages are eating everything."
"Friday nights fall apart."
"Orders have dropped off."
"I'm worried about the next inspection."
"Nothing happens unless I'm there."

WHO IT'S FOR

Halal-compliant kitchens.

Food businesses with halal-compliant menus that sell no alcohol, tobacco or vapes.

What we can fix.

Whatever's costing you. Usually it's more than one of these.

Staff and rota

Too many on a quiet Tuesday, too few on a Friday. Who does what, and when.

Prices and menu

What to reprice, what to cut, what to push. On the apps and in the shop.

Marketing

Getting orders back: the apps, offers, reviews, your own website and socials.

Food hygiene

Checks, records and routines that stand up when the inspector walks in.

Systems

Tills, tablets, ordering, paperwork. Fewer lost orders, less double work.

Kitchen flow

Layout, prep and the pass. Faster service through the rush.

How it works.

Practical work. Real changes. You're never left with just a document.

1

Tell me what's going on

A free 30-minute call. Your problem, in your words.

2

I come in

On a real service, rush included, to see what's causing it.

3

We change it together

On the floor with your team: the rota, the menu, the routine, whatever it needs.

4

I check it stuck

A follow-up 30 days on: what moved, what didn't, what's next.

PRICE

Priced per job.

After the call you get it in writing: the work, the days and the total. Nothing added without your OK.

TO BE STRAIGHT WITH YOU

✕ Not an official inspection, no rating promised

✕ No accounts, legal or hiring advice

WHO COMES IN

Me. Mehmet.

I built and ran three takeaway brands across two shops. I've had every one of these problems. No agency, no juniors.

The brands and the numbers →

3

brands built and run

£1.5M+

sales through my kitchens

Before you ask

Can some of it be done remotely?

Prices, menu, apps and marketing, yes: faster and cheaper. Staff, flow and hygiene need me in the kitchen.

I haven't opened yet.

Book the call anyway. We'll work out what helps at your stage.

Consultancy or the software?

Can't see where the money goes: the software. Know the problem but can't shift it: get me in. We decide on the call.

Tell me what's wrong.
30 minutes, free.

If I can't help, I'll say so on the call.

Book the free call →See the software