Thyme & Plaice · Hospitality consultancy
Practical support.
Stronger hospitality.
Creative food thinking, backed by commercial and operational experience.
I work alongside hospitality businesses to improve menus, systems and consistency. My approach is hands-on: understand the challenge, agree useful deliverables and help your team put the plan into practice.
Discuss your businessStaffordshire · Cheshire · UK by arrangement
Focused on your operation
Where I can help
Menu development & profitability
For businesses reviewing their offer, recipe consistency or food margins.
Support can include: menu and concept development, recipe standardisation, costing, specifications, nutritional analysis and practical kitchen trials.
Agreed outputs: a menu review, costed recipes, specifications or a development plan, tailored to the brief.
Food safety & allergens
For operators reviewing documentation, team understanding and day-to-day processes.
Support can include: HACCP reviews, allergen management, matrices, food safety audits, documentation and team training.
Agreed outputs: findings, prioritised actions and supporting documents within the agreed scope.
Procurement & stock control
For teams looking for clearer purchasing, supplier management and stock processes.
Support can include: supplier reviews, product rationalisation, purchasing systems, stock management and waste reduction opportunities.
Agreed outputs: a purchasing review and practical recommendations supported by the information available.
Operations & mobilisation
For new openings or existing businesses facing workflow, staffing or consistency challenges.
Support can include: operational audits, kitchen workflow, team structure, recruitment support, training and mobilisation planning.
Agreed outputs: a clear action plan, agreed implementation support and team handover.
Experience that connects the detail
Creative and commercial
My background spans senior kitchen management, 2 Rosette kitchens, development work and hospitality operations. I understand the relationship between the food on the plate, the team delivering it and the systems supporting the business.
Previous roles include Executive Chef, Development Chef for Sous Vide Tools and New Product & Development Lead for Life Café & Resorts.
More about Joshua →A format that fits the project
- One-off operational audits and reviews.
- Menu development and defined projects.
- New opening and mobilisation support.
- Practical team training and workshops.
- Ongoing consultancy by agreement.
We agree the scope, deliverables, timetable and fees before work begins. Any outcomes depend on the business circumstances and implementation; there are no blanket savings guarantees.
How we work together
- 01 · UnderstandA conversation about your business, current challenges and the outcome you want.
- 02 · ReviewRelevant menus, systems, data or operations assessed within an agreed scope.
- 03 · RecommendPrioritised actions and clear deliverables, with practical next steps.
- 04 · Implement & reviewHands-on support and follow-up where included in the project.
Do I need a fully defined project?
No. Share the issue you want to solve, your business type, location and timing. We can start by defining a suitable brief.
Can you work with our team on site?
On-site and remote work can be discussed. Access, travel, information requirements and the level of implementation support are agreed in the proposal.
Do you also offer equipment demonstrations?
Yes. Culinary demonstrations, showroom events and brand projects are available as a separate service. Mention these in your enquiry and I’ll help define the right brief.
Start a conversation
What would you like to improve?
Tell me about your operation, the challenge and your preferred timing. If you’re unsure where to begin, we can start with a conversation.
Discuss a consultancy project