Chef's Table · Monthly collaboration
Marketing fills the tables. Kitchen Operations keep them full.
Every month I run your marketing, and Executive Chef Kawsar Ahmed Koko runs your Kitchen Operations: menu engineering, food cost, full inventory and a monthly profit and loss (P&L) report, plus launches and staff training.
Talk to Al Amin → from €600/ month
Why Chef Koko works with me
Marketing alone has a ceiling. I learned it at AL BARAKA in Barcelona: more guests and more orders only turn into profit when the kitchen can serve them fast, the menu sells the right dishes and food cost is under control. When we repositioned AL BARAKA as fast food, kitchen ticket times fell from about 25 to 10 minutes, and that is what let the extra demand become sales.
So for restaurants I don't work alone. Executive Chef Kawsar Ahmed Koko has many years of experience in professional kitchens and lives in Barcelona, like me. I bring the guests; he makes sure the kitchen, the menu and the numbers are ready for them. One plan, one monthly report, two specialists.
Marketing, every month (Al Amin)
- Google Business Profile and local search
- Google Ads and delivery apps such as Uber Eats and Glovo
- Reviews: more of them, every one answered
- Social content and seasonal campaigns
- Tracking of calls, orders, bookings and sales
Kitchen Operations (Chef Koko)
- Menu engineering: what to keep, reprice, promote or cut
- Food cost per dish, recipes and portion standards
- Full inventory: stock counts, waste and supplier prices
- A monthly profit and loss (P&L) report
- Launches: new dishes, menus and branches
- Staff training in the kitchen and on the floor
A month at the Chef's Table
Week 1: Numbers
Inventory count, last month's P&L closed and the three numbers that matter most this month.
Week 2: Menu and kitchen
Menu engineering, food cost and kitchen flow reviewed with your team.
Week 3: Campaigns and launches
Marketing focused on the dishes and hours with the best margin.
Week 4: Report and plan
One report with marketing results and the P&L side by side, and the plan for next month.
Who it is for
Restaurants, cafés, hotel restaurants and delivery kitchens that already have good food and want more guests and more profit from them, in Barcelona and across Europe.
FAQ
Does Chef Koko work in my kitchen?
In and around Barcelona, he can. For restaurants further away, most of Kitchen Operations runs from your recipes, supplier invoices, stock counts and sales data, with video calls and visits when they make sense.
Do I need new software for inventory or P&L?
No. We start from what you use, even a spreadsheet, and only suggest a tool if it saves you time or money.
What does the monthly P&L report show?
Sales, food and drink cost, staff cost, delivery commission, rent and other costs, the profit that is left, the change from last month and the three actions for next month.
Can I have only the marketing or only the kitchen side?
The Chef's Table is built as one collaboration, because each side makes the other work. Marketing on its own is available as the Growth Partnership.
Talk it through
Book a free 30-minute call
Tell me where you are and where you want to be. I will tell you honestly where I would start.
- Times shown in your own time zone
- Calendar invite and video link by email
- Change or cancel any time with one click
Pick a day to see free times.
Find out what your guests see. It takes a minute.
Free, no account, no sales call unless you ask for one.