Whether you are a restaurant looking for help, a food wholesaler, or a young chef needing guidance, Michael offers a range of consultancy services including:

Menu Development

With 20 years’ experience in some of the best restaurants and hotels in the world, Michael has devised hundreds of mouth-watering menus across a range of food styles, concepts and budgets. Working with your head chef on training and an extended recipe file, he can help you take your restaurant to the next level of gastronomy.

GP and Cost Analysis

Managing costs is a key area for every restaurant, particularly if you are purchasing on a daily basis. Small increases are often overlooked, but can, over time, have a significant impact on the food cost. Michael will analyse your suppliers; review the cost performance of your menu; and ensure your staff rota and set-up is effective.

H&S, HACCP and Hygiene Standards

As a professional restaurant or restaurateur, we all have rules and due diligence to follow. Michael has held level 1, 2 and 3 hygiene certificates and had a 5 Star FSA rating in all his restaurants and can advise on best practice to achieve yours, training your team to change their daily habits to be compliant with the highest hygiene standards.

Kitchen Design

Michael designed a brand-new kitchen from scratch for his Michelin rated restaurant in France and also helped to redesign chef patron Alain Roux’s kitchen at the world famous The Waterside Inn in Bray. He understands what every kitchen needs in terms of layout, equipment, ergonomics and health and safety and can help you avoid expensive mistakes while you take your kitchen to the next level.

Placements and Career Advice

Over two decades, Michael has worked with countless chefs, both in the kitchen and at food promotion events worldwide, many of whom have gone on to successful careers with their own restaurants. His extensive network means he can often help upcoming chefs with their next move, as well as suggest experienced, talented people for venues looking for the right head chef or sous chef.

"Success is not final. Failure is not fatal. It’s the courage to continue that counts."

Michel Roux Snr