Services we offer

Practical Experience. Applied to Food & Beverage.

Dii Consentes Hospitality works across hospitality, food service and food product development.

From planning a new operation to developing a food product, the focus is on understanding the requirement and developing practical solutions that can be implemented.

HOSPITALITY & F&B CONSULTING

Dii Consentes Hospitality provides hospitality and food & beverage consulting for restaurants, cafés, bars, food service businesses and food product operations.

We work with clients from initial requirements through planning and implementation, bringing together operational experience, food and beverage knowledge and practical decision-making.

Areas of support

Hospitality & F&B Consulting
Concept & Operational Planning
Restaurant & Food Service Planning
Workflow Planning
Back-of-House Planning
Consultant Coordination
Project Support

COMMERCIAL KITCHEN & BAR PLANNING

We plan commercial kitchens and bars around menu requirements, workflow, production volumes, equipment, space and operational needs.

From initial layouts to equipment positioning and MEP coordination, the aim is to create kitchens and bars that are efficient to operate and practical to build.

Planning services

Commercial Kitchen Layouts
Bar Layouts
CAD Drawings
Equipment Layouts
MEP Location Points
Back-of-House Planning
Workflow Planning
Consultant Coordination

MENU DEVELOPMENT & ENGINEERING

We develop menus and recipes with equal attention to food quality, execution, consistency and commercial performance.

From new menu creation and recipe development to costing, standardization and menu re-engineering, we focus on making menus work both in the kitchen and in the business.

Services include

Menu Development
Recipe Development
Recipe Standardization
Recipe Costing
Costing & Pricing
Menu Engineering
Product Trials
Menu Re-engineering

FOOD R&D / NPD

We develop food products from initial concept through formulation, trials, standardization and commercial scale-up.

The focus is on developing products that meet the required taste, consistency, cost, production and commercial requirements.

Food R&D and NPD services

Recipe & Product Development
Product Formulation
Product Trials
Product Standardization
Product Costing
Frozen Products
Retort & Ambient Products
Ready-to-Eat & Ready-to-Cook Products
Sauces, Curries & Gravies
Dips & Snacks
Flavours & Flavour Pouches
Scale-Up & Production Support

EQUIPMENT SOLUTIONS

We help businesses select and source commercial kitchen and food service equipment around the requirements of the operation.

Equipment is evaluated in relation to the menu, workflow, production volumes, available space and operational needs.

Equipment services

Equipment Selection
Equipment Specifications
Kitchen & Bar Equipment
Refrigeration
Custom Fabrication
Imported Equipment
Equipment Sourcing
Supplier Coordination

PROJECT & SITE COORDINATION

Keeping the food and beverage requirements connected from design through construction, equipment installation and handover.

We coordinate with the project team to help ensure that kitchen, bar, equipment and operational requirements are understood and addressed as the project develops.

Coordination with

Architects
Interior Designers
MEP Consultants
Contractors
Equipment Suppliers
Fabricators
Site Teams

PEOPLE, TRAINING & SOPs

Helping hospitality and food businesses build the teams, processes and operating standards required for consistent performance.

We support recruitment planning, role definition, staff and management training, recipe and process training, and the development of SOPs and operational documentation.

Services include

Recruitment Recommendations
Staffing Structures
Role Definition
Staff Training
Management Training
Recipe & Process Training
SOP Development
Operational Documentation

QUALITY AUDITS & OPERATIONAL SUPPORT

We review existing hospitality and food service operations to identify performance gaps, operational issues and opportunities for improvement.

Reviews can cover kitchen operations, food quality, menu execution, food cost, productivity, staff performance, SOP compliance and hygiene and food safety.

Areas reviewed

Kitchen Operations
Food Quality
Menu Execution
Recipe Compliance
Food Cost
Productivity
Staff Performance
SOP Compliance
Hygiene & Food Safety
Corrective Recommendations

HOSPITALITY & FOOD SERVICE

FROM REQUIREMENT TO IMPLEMENTATION

Whether it is a new hospitality project, an existing operation or a food product under development, our work is grounded in operational experience and focused on solutions that can be implemented.

Understand the requirement.

Develop the solution.

Coordinate the details.

Help make it work.

Page updated

Google Sites

Report abuse