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Real hospitality expertise.
Actionable advice. Stronger profits.
Working collaboratively with venue's of all size, we work to improve operational efficiency, deliver sustainable financial outcomes and create systems your teams will actually use.
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Services
Venue Analysis
Sometimes you’re too close to the kitchen to see where the leaks are. The Culinary Director’s Venue Analysis, led by Andrew, takes a fresh, experienced look at your operation - uncovering hidden costs, system gaps and opportunities to improve performance, profit and flow.
Kitchen Advisory
Kitchen Performance Program
A hands-on advisory partnership designed to improve profitability, structure, and leadership across your kitchen operation. Andrew works alongside owners, chefs, and venue teams to identify issues, tighten systems, and build a more efficient, profitable back of house operation.
Includes:
- Menu development tailored to your venue
- Supplier negotiations and smarter purchasing systems
- Food cost, wage and overhead controls
- Productivity and workflow improvements
- SOPs, systems and training frameworks
- Repairs and maintenance planning
- Team development and succession planning
- Ongoing strategic support and accountability
1:1 Training
Chef to chef coaching
Support, training and mentorship for chefs and team leads
Support, training and mentorship for chefs and team leads
Group Training
Workshops & Courses
Ready to go courses
- We have a bunch of live courses where you can purchase a ticket
- Our most popular course- Food Costing Short Course
Custom training for hospitality teams
Food Costing Short Course
Margins matter, wages matter. Stock levels, plate costs and supplier pricing, they all matter.
Led by Andrew Briese, our Food Costing Short Course helps chefs and operators to reduce waste, build profitable menu pricing and better systems that can be implemented immediately.
Led by Andrew Briese, our Food Costing Short Course helps chefs and operators to reduce waste, build profitable menu pricing and better systems that can be implemented immediately.
KITCHEN PERFORMANCE
Chef development,
coaching & advisory
A deep dive into how your kitchen and hospitality business is really performing teamed with actionable advice, plus the systems and tools to make the change you need.
- Menu design and culinary strategy
- Kitchen operations and staff training
- Kitchen audits and operational development
- Workshops for chefs, kitchens, businesses
Who is
The Culinary Director?
Led by Andrew Briese, The Culinary Group and The Culinary Director are on a mission to make hospitality businesses more profitable. Sharing knowledge and expert frameworks through practical talks, systems development, training and courses.