Diagnose
Observe the operation, review data and documents, map risk and listen to the people doing the work.
Hospitality consultancy in Kenya & East Africa
Food-service systems that perform under pressure.
We help hospitals, institutions and hospitality businesses strengthen food service, ISO 22000 and food safety systems, quality auditing, training, TVET programmes, events and operational performance.
15+years of leadership experience
ISO 22000HACCP & audit readiness
East Africaonsite and remote delivery
Operational excellenceFood safety · Cost control · Guest experience
Where we add value
Strategy grounded in the reality of the kitchen floor.
Our lead consultant brings frontline operating judgement to complex hospitality and healthcare challenges. We connect safe food, dependable service, disciplined costs and capable teams in one coherent operating system.
We support new developments, existing operations and turnaround assignments from diagnosis through implementation, training and verification.
Consulting services
From concept to controlled operation.
Engagements are tailored to the facility, its users, its risks and the result leadership needs to achieve.
01Hospital food-service strategy
Patient-feeding models, therapeutic-diet coordination, ward service, premium hospitality standards, room-service concepts and kitchen-to-ward workflows.
- Service model and operating structure
- Menu and diet frameworks
- Patient experience improvement
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High-end hospital project capability
Food-service strategy for high-end hospitals, covering patient feeding, therapeutic-diet coordination, culturally responsive menus, ward and room service, premium hospitality standards, kitchen-to-ward workflows and operational resource requirements.
02Kitchen planning & readiness
Operational review of receiving, storage, preparation, production, holding, plating, dispatch, warewash and waste.
- Workflow and layout reviews
- Equipment and capacity briefs
- Pre-opening and commissioning readiness
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Pre-opening support
Operational review from receiving to dispatch; storage and segregation planning; equipment, capacity and utility checks; recruitment and competence inputs; SOPs and opening controls; trial runs, snagging, commissioning and go-live stabilization.
03Food safety & accreditation
Practical systems that protect consumers and stand up to internal, certification and accreditation scrutiny.
- ISO 22000:2018 and HACCP
- JCI accreditation-readiness controls
- OHS, EMS and QMS integration
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Certification and accreditation pathway
Baseline gap assessment, legal and standard-register review, process and hazard mapping, documented controls, staff training, implementation coaching, internal audits, management review, corrective action and readiness support for external assessment.
04Operational improvement
Sharper controls for institutional catering, cafeterias, hotels, restaurants, school feeding and multi-site food operations.
- Process redesign and SOPs
- Service flow and hospitality standards
- Performance dashboards and PDCA
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Standards made operational
Guest and patient service protocols, presentation standards, portion control, service recovery, shift leadership, production accountability and measurable routines that connect quality, safety, cost and customer experience.
05Procurement & cost control
Better specifications, ordering, receiving, stock control, production accountability and menu economics.
- Standard purchase specifications
- Food-cost and waste analysis
- CAPEX, ROI and make-or-buy studies
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Specification-led procurement
Product-coded specifications covering composition, packaging and receiving characteristics, mandatory labelling, source and reference standards, receiving temperatures and consumption data—supported by supplier approval, receiving checklists and non-conformance controls.
06Training, TVET & standards
Competency-based learning and practical tools for managers, frontline teams, trainers and quality champions.
- Food-safety and certification training
- Hospitality, TVET and CBET programmes
- Practical coaching and assessment
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Tailored, practice-led learning
Programmes are adapted to the workplace, learner level and required standard, combining demonstrations, simulations, supervised practicals, workplace assignments and competency assessment.
Specialist services
Explore our specialist services.
How we work
Clarity first.
Controls that last.
We do not leave clients with a report that sits on a shelf. Every assignment is designed around usable decisions, working controls and capability transfer.
Design
Build the service model, standards, workflows, tools and implementation plan around agreed priorities.
Implement
Support teams through practical training, pilots, commissioning, change management and leadership routines.
Verify
Measure performance, close gaps and embed ownership through audits, dashboards and continuous improvement.
Experience that travels
Built across demanding service environments.
Led by a consultant with more than 15 years of experience across hospital food service, hospitality operations, institutional catering and workforce development.
“The best food-service system is safe by design, financially visible and simple enough for teams to execute every day.”
Led by operational experience
Lead Hospitality & Food-service ConsultantOur lead consultant brings more than 15 years of leadership in complex food-service environments. That experience turns strategy into practical service models, safer processes, stronger controls and teams equipped to sustain them.
ISO 22000 transition leadership
Led a major hospital food-service operation through the transition to ISO 22000:2018, integrating HACCP, audit readiness and frontline controls.
Multi-site school feeding
Supported food-safety and HACCP implementation in a high-volume school-feeding environment, translating standards into practical kitchen routines.
TVET occupational standards
Contributed to the review and validation of Kenyan hospitality occupational standards and competency-based curriculum development.
High-end hospital readiness
Food-service strategy, patient-feeding, workflow, equipment, pre-opening readiness and accreditation-readiness controls.
Typical outputs
Useful from the boardroom to the service line.
Strategy & operating-basis memorandaPatient-feeding and ward-service plansKitchen workflow, equipment & pre-opening briefsHACCP plans and FSMS documentationJCI, OHS, EMS & QMS readiness frameworksStandard purchase specifications & receiving toolsPractical training curricula and assessment toolsSOPs, audit tools, dashboards & CAPA plans
Global intelligence
Signals shaping better service.
Current thinking in hospitality, healthcare catering and food safety, linked to its original source.
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Talk to us
Bring us the operational challenge.
Whether you are planning a new facility, strengthening food safety, controlling costs or developing your team, we can help define the right first step.
Based in Kenya · Available across East Africa and remotely
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