the happy clients of CSR©️CONSULTANCY:
Our team offers elevated food, recipes + functional cuisine to food + beverage establishments globally through consulting in-person + online.
We provide custom menus, feature dishes, seasonal items, + core menu dishes that represent your ethos, brand + fit your concept. Our team creates + styles menus + dishes to maximise revenue, stay ahead of food trends + suit the geographical area of demand no matter where in the world your business is based. We match your brand, staff, restaurant + food so that the same message is carried throughout. Our custom menu development brings more sustainability, limits food waste + joins your establishment to the circular economy.
Our team has a high-performance structure that will transform your business into a culinary experience through menu development, business consulting, aesthetic, architectural, and kitchen layout consulting as well as personal training in business management and nutrition.
We specialise in wellness-focused cuisine including and not limited to: plant-based, keto, paleo, gluten-free, sugar-free, preservative-free, protein-rich, allergen-free, raw, oil-free, sensitive food ingredients + macro specific recipes.
TRANSFORM YOUR BUSINESS INTO A CULINARY EXPERIENCE
WHO WE WORK WITH
We work with existing + brand new establishments including but not limited to:
• Café’s + Restaurants
• Hotels
• Fine-dining Concepts
• Juice Bars
• Pop-up Concepts
• Health Food Stores
• Food + Beverage Product Brands
• Holistic Retreats
• Health + Wellbeing Festivals
For existing menus, we work closely with your kitchen team to develop options that work with your existing offering and match your brand as well as your message.
“It’s an absolute pleasure having Chef Claire consult and create for MATCHA CAFE. She is a consummate professional and truly one of the best chefs I have had the pleasure to meet. I have used her services for both small and large projects and each time her creations have been diverse and outstanding. When Chef Claire and her team arrive to work, they are prepared and organized – and most importantly, come with a great attitude and sunny disposition.”
Matteo from MATCHA CAFÉ Bali
Details of Service
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Personalised dietary requirement menu options providing suitable profit margins.
Menu options including but not limited to: plant-based, keto, paleo, gluten-free, protein-rich, sugar-free, allergen-free, raw, oil-free, sensitive food ingredients + more.
Menu costing and pricing will be provided, and the CSR Consulting team will work very closely with the financial decision maker within the business to make sure that pricing suits the target market as well as the business profitability goals. -
Closely work with your chefs + front of house teams, training them on kitchen guidelines, latest innovation + cooking techniques + best practices with luxury 5-star hotel expertise.
Staff training on customer management
Staff training + education on nutritional information
Front of house + back of house training documents and SOPs are provided.
Day-to-day operational training provided to the team through simulated experiences pre-opening.Quarterly + semi-annual consulting visits to re-train, re-fresh, manage + maintain restaurant/café standards
Additional service: team hiring + recruitment can be arranged through CRCR Consultancy or a trusted CSR Consulting partner that specialises in chef recruitment globally. As a standard, Chef Claire will interview all head chefs to be hired to make sure that they are at the level required for the new menu being created. -
Developing product ranges, with long-term product strategy + vision creation.
On-going monthly consulting.
Quarterly visits for quality assessments.Social media marketing strategy tailored to your brand
Photography + food styling: Vision planning, branding, long-term restaurant success strategy + presentation coaching, for maximum presence.
All the above services can be exclusively tailored to cafes, restaurants, pop-ups, central kitchens, and fine-dining concepts.
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Introducing a wellness-focused philosophy, culinary training + kitchen practice.
Adopting environmentally sensitive practices + food wastage reduction.