Inconsistent service
Every waiter does it their own way, so the guest experience depends on who is on shift.
Restaurants & hospitality
Slow, careless service and a kitchen running on habit cost South African restaurants guests every night. We fix both sides of the pass: front-of-house service standards, staff training, food safety and cost control.
The problem
Plenty of South African restaurants serve good food and still lose the guest: to the waiter who disappears after the order, the table that waits forty minutes for the bill, the kitchen and floor that blame each other, and the owner who is firefighting instead of running the business. Guests rarely complain. They simply don't come back.
Every waiter does it their own way, so the guest experience depends on who is on shift.
No standard for greeting, order-taking, timing, handling complaints or closing the table.
Wrong orders, slow pickups and no shared view of what is happening on the pass.
Temperatures, cleaning and allergen handling that rely on memory rather than checklists and records.
Portioning, wastage and menu pricing nobody has measured.
What we do about it
We define what good service looks like in your restaurant, write it down as simple standards, and train your waiters, hosts and supervisors to deliver it every shift. Then we check that it sticks.
HACCP-based food safety systems built for a working commercial kitchen, hygiene and cleaning routines your staff will follow, and readiness for health inspections and the Certificate of Acceptability your municipality requires.
Workflow, staffing structure, stock control, wastage and portion control, and menu and cost-of-sales engineering to protect your margin.
Opening and closing checklists, standard operating procedures and training records, so the improvements survive staff turnover. For groups, these can run on DynamicERMS, built by our technology partner Dynatek.
How we work
We spend time in your restaurant during real service, observing the floor, the pass and the kitchen, and reviewing your food safety and cost position.
We agree what good service means for your restaurant and write it up as short, usable standards for each role.
We train waiters, hosts, kitchen staff and supervisors on the standards, with practical sessions rather than slide decks.
We close the food safety, hygiene, stock and cost gaps found in the assessment, with checklists and procedures your team will use.
We return to measure what has stuck, coach where it hasn't, and adjust the standards to your real results.
What you get
Consistent, trained front-of-house service on every shift
Fewer complaints, fewer comps and more returning guests
Food safety systems built for real commercial kitchens, with records to prove it
Cost of sales, portion-control and wastage reviews that protect margin
Kitchen and floor working to one shared standard
Practical training your waiters, kitchen and managers will use
Why Andreas
Dr Andreas Burger brings 22 years in the food industry with a HACCP background, plus 16 years in SHEQ consulting and auditing. He has seen kitchens from the production side and the audit side, so the systems we build are practical on a busy Saturday night, not just tidy on paper.
FAQ
No. It applies to any commercial food operation, including full-service restaurants, quick-service outlets, cafes, catering businesses and hotel kitchens, scaled to your size and complexity.
Yes. Hands-on training for waiters, hosts, kitchen staff and supervisors is a core part of the service, because service quality is delivered by your floor team, not by the owner.
Yes. We review your operation against the hygiene and food safety requirements enforced by your local health authority, including the Certificate of Acceptability, and can build toward formal HACCP-based systems or ISO 22000 if your business needs it.
ISO 22000 is a formal, certifiable food safety management system, most relevant to processors, manufacturers and suppliers. Restaurant consulting is broader: it covers service quality, staffing, food safety and cost control tailored to a restaurant's day-to-day reality, whether or not formal certification is the goal.
We do our assessment during normal service and schedule training around your quiet periods, so the restaurant keeps trading while it improves.
Tell us about your restaurant and we'll scope exactly what it needs.
Book a Restaurant Consultation