THE PROBLEM

Most kitchen problems aren’t creative.
They’re operational.

Margins drifting.
Menus overextended.
Supplier costs creeping.
Standards slipping without anyone owning the detail.

House of Henry exists to bring control back into the kitchen — from a business perspective.

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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.

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Background

Led by an experienced chef who has operated in professional kitchens for over 18 years and understands where margins, systems, and standards actually break down.

My approach is practical, commercial, and built for real kitchens — not theory.

If tighter control of your kitchen operation would be useful, we can have a short, direct conversation to see if it fits.

Book a call

THE PROBLEM

What I handle

Core responsibilities include:

Operating Channel

How it works

Background

hello@houseofhenry.uk