Hospitality Consulting
4+ Decades in Hospityality. Now Working for You.
I’ve spent 42 years as a chef and built hospitality businesses past $1 million, with teams that stayed and food that was consistent, service after service. Now I help owners and chefs do the same.
Same plate. Every service.
42 Years as a Chef
Four decades cooking, leading kitchens and building teams.
$1M+ Businesses Built
Hospitality businesses grown past $1 million in turnover.
Teams That Stay
Strong staff retention and food that stays consistent.
Sound Familiar?
Most Kitchen Problems Aren’t About the Food
They’re about systems, people and habits. If any of these hit home, let’s talk.
The Dish Changes With the Chef
Your best seller tastes different depending on who’s on shift, and customers notice.
You Train Them, Then They Leave
Every resignation costs you time, money and the standards you worked hard to build.
Margins Keep Shrinking
Food costs, waste and rosters quietly eat into the profit you should be keeping.
You Can’t Step Away
If the kitchen only runs when you’re there, you don’t own a business. You own a job.
Meet Allan
Four Decades at the Pass
I’ve spent 42 years as a chef, working the pass and running the business side too. I’ve built hospitality businesses past $1 million in turnover, with teams that stayed and food that was just as good on a quiet Tuesday as on a packed Saturday night.
None of that came down to luck. It came from simple systems: clear recipes, smart prep, proper training and a kitchen culture people want to be part of. Now I help owners and chefs put those same systems in place.
Real kitchen experience, not theory
Systems your team will actually use
Straight talk and practical fixes
Book a Consultation
How I Can Help
Two Ways to Work Together
Start with a one-off review, or get ongoing support while you put the changes in place.
Kitchen Health Check
A deep-dive review of your kitchen, menu and team, with a clear plan to fix what’s not working.
Price on enquiry
Kitchen workflow, prep and systems review
Menu, recipe and food cost check
Written action plan, in plain English
Ongoing Mentoring
Hands-on support for owners and head chefs to put the systems in place and make them stick.
Price on enquiry
Staff training and retention plan
Recipe cards, plating guides and checklists
Regular check-ins to keep you on track
Ask About Pricing
How It Works
From First Chat to a Better-Run Kitchen
01
Book a Chat
Tell me about your venue, your menu, your team and what’s keeping you up at night.
02
Kitchen Review
We dig into your systems, recipes, costs and team to find what’s really holding things back.
03
Your Action Plan
You get clear, practical steps in plain English, plus support to put them in place.
Book a Consultation
The Kitchen Stylist
The Kitchen Consistency Playbook
Systems for the same great plate, every service.
Allan Wendt
42 years a chef
PDF E-Book
The E-Book
The Kitchen Consistency Playbook
Everything I’ve learned in 42 years about running a kitchen that serves the same great food every service, written down so you can put it to work this week.
Recipe cards and plating standards your team will follow
Prep lists, station checklists and opening and closing routines
How to train new staff fast, and keep them
Simple ways to control food cost and cut waste
Building a kitchen culture people want to stay in
A$XX
Instant PDF download
Buy the Playbook
More playbooks are on the way.
Let’s Get Your Kitchen Running Like Clockwork
Book a consultation and let’s talk about your venue, your team and where you want the business to go.
Book a Consultation