House of Henry

What I handle

House of Henry operates on the commercial and operational side of the kitchen, focusing on the areas that directly affect performance and profitability.

The focus is measurable GP improvement through tighter food cost control and operational discipline.

Rather than structuring senior kitchen leadership as a fixed Head Chef salary, the kitchen operates through a capital-efficient operating model — retaining continuous senior oversight at business level.

Core responsibilities include:
- Menu development, structure, and full costing
- Recipe specs, prep systems, and consistency standards
- GP visibility and supplier price control
- Purchasing discipline and kitchen operating systems
- Ongoing performance review and corrective action

Operating Channel

Each site runs through a private kitchen operating channel used with the kitchen team.
It’s a working space for standards, training, priorities, and performance — keeping the kitchen aligned day to day without adding noise or micromanagement.

It’s used to:

share training material and execution standards
set weekly kitchen priorities and focus points
highlight strong execution, good prep, and positive reviews
reinforce consistency and accountability across the team

This creates daily presence and alignment within the kitchen, without interfering with service or management structure.

How it works

House of Henry operates as an external kitchen operator.

I work continuously and remotely, focusing on the commercial and operational side of the kitchen while the on-site team handles service.

This is not consultancy or short-term input.
It’s an ongoing operating role built for hospitality businesses that need control, structure, and results.