The product and the way the kitchen runs, looked at closely.

You don't always need to change everything. Sometimes the problem is one step that isn't controlled; other times recipes, equipment and organisation don't work well together.

Pizza consulting starts from your business and a clear goal.

Four areas of work

1.Dough development, fermentation and baking

The problem: The dough isn't consistent, fermentation drifts with the seasons, baking doesn't give the expected result.
What we do: We check flours, hydration, temperatures, maturation times and dough-ball handling, then run comparable baking trials.
What you keep: Recipes with weights, process sheets with temperatures and times.

2.Recipe, product and menu development

The problem: A distinctive product or a new format that still has to hold up during service.
What we do: We start from the ingredients and suppliers you can access, test variations and assess preparation times.
What you keep: Final recipes, product sheets, menu guidance.

3.Production planning and standardisation

The problem: Results depend on who is on the bench; preparations slow down service.
What we do: We look at workflow, quantities and stations, and define who does what and when.
What you keep: Production plan, opening and closing checklists, station sheets.

4.On-site support and training

The problem: The recipes exist, but the team doesn't carry them out the same way.
What we do: I work alongside your staff during prep and service, correcting steps on the spot.
What you keep: Operating materials and a check of what has been learned.

Remote and on site

Initial analysis, recipe review and follow-up can be done remotely.
Product trials, baking and training may require me to be in your kitchen.
Working language, any language support and travel are agreed before the engagement starts.

Sometimes it is enough to see where the problem comes from.

Tell me what isn't adding up