Hotel Kitchen Consultancy
A hotel kitchen must serve hundreds of guests at once — every plate to the same standard. That is not a matter of luck; it is a matter of a well-designed system. Chef Tufan Pehlivan builds that system for you, drawing on more than 25 years inside luxury hotel kitchens.
From kitchen layout and workflow to equipment selection, purchasing and stock management, every decision is grounded in operational reality. Menu engineering and food cost discipline are made to work on the floor, not just on paper. Hygiene and HACCP compliance are designed in from day one.
For new properties we deliver turnkey kitchen setup; for existing hotels we improve without disrupting daily service. We train your team, document your standards, and stand behind every kitchen we hand over.
The Scope
Kitchen Setup & Workflow Design
We plan the kitchen layout around your service volume and concept, creating a lossless flow between prep, cooking and service lines.
Menu Engineering
We build restaurant, room service and banquet menus on one shared logic of quality and profitability, positioning each outlet for its own guest.
Food Cost, Purchasing & Stock Management
We establish purchasing standards, supplier criteria and stock discipline, making cost control a natural part of daily operations.
Hygiene & HACCP Compliance
We embed hygiene infrastructure and HACCP requirements from kitchen design through daily routines. Compliance is lived every day, not just on audit day.
Staff Training
We train your kitchen brigade on recipes, standards and the rhythm of service. The goal is a team that performs at the same level long after the consultant has left.
Equipment Selection & Turnkey Opening
Our equipment advice is brand-independent and needs-driven. For new hotels, we hand over the kitchen opening-ready, as a working system.
Step by Step
Site Survey & Needs Assessment
We survey your property, project or existing kitchen on site and map its needs against capacity, concept and goals.
System Design & Planning
We design layout, workflow, menus, equipment and supply as one whole, each element defined with its cost and timeline.
Implementation & Team Training
We bring the plan to life on site and train your team on the standards. Recipes, hygiene routines and workflow go live together.
Opening Support & Follow-up
We stand beside the kitchen through opening, then monitor the standards together through periodic follow-up reviews.
Good to Know
As early as possible. Kitchen layout, infrastructure and equipment decisions are made during construction, and correcting them later always costs more. Joining at the project stage lets us build the most efficient kitchen at the most sensible cost.