Services
Gluten-free kitchen design & operations
Better use of what you’ve already got.
Most kitchens don’t need a refit. They need a smarter layout, clear separation where it matters and procedures the team can follow when the tickets are piling up.
I come into your kitchen, watch how it really runs and help you reduce gluten cross-contact risks without unnecessary spending.
What we look at.
- 01Kitchen layout and workflow
- 02Dedicated preparation areas
- 03Fryer arrangements
- 04Equipment and utensils
- 05Storage and labelling
- 06Reducing cross-contact risk
- 07Practical operating procedures
- 08Efficiency without unnecessary expenditure
Why it’s worth doing.
Fewer mix-ups
Clear separation and labelling take the guesswork out of busy service.
More on the menu
A properly managed dedicated fryer or prep area can open up dishes you couldn’t offer before.
Procedures that stick
Built around how your kitchen actually works, so they hold up on a Saturday night.
Want to see what this looks like in a real kitchen? Have a look at the before & after examples, or read the experience behind Sorted Chef.
Got something that needs sorting?
Wherever you are in the UK, tell me what’s going on in your kitchen and I’ll come back to you personally. Running a restaurant in Dorset or Hampshire? You may qualify for a free opportunity review.