Consultancy
From idea to execution: we think with you, build with you and improve where needed
Good Chefs offers consultancy for hospitality operators who want to get more out of their kitchen, concept or organisation. Whether you are opening a new restaurant, want to optimise your existing business or are struggling with staffing and profitability: we offer concrete solutions and a clear step-by-step plan. With years of experience across different segments, from fine dining to fast casual, we know the trade from the inside. We translate your vision into a workable plan, support you in carrying it out and make sure processes really start to run. No reports full of theory, just practical guidance and visible results.
MEP kitchen
Many kitchens waste time and energy on preparation. During our consultancy projects we analyse your mise en place processes and offer solutions through our own MEP kitchen or through structural changes within your team. That way you get a better return on both your staff and your time.
Private Dining
Do you work as an independent chef and want to take your private dining to the next level? We advise on menu structure, purchasing strategies, presentation and preparation. We also help you with pricing and efficient planning. Together we make sure your guests not only eat well, but enjoy a memorable experience.
Private chefs
For private chefs we offer one-to-one coaching and support in their day-to-day work. From setting up your own kitchen to developing a signature menu or handling complex dietary requirements: we share our knowledge and experience to help you grow. We also offer tools to work more efficiently, ease your workload and still deliver top quality.
Success stories from our chefs
Harbour Club
Working with Good Chefs is going really well. They respond quickly and supply chefs who match what the business needs. Good communication and true professionals.
Lake Seven
Good Chefs has become an important partner for us. For me it is essential that the food for large bookings is of high quality and that the pace stays up. After so many years in hospitality, what amazes me most is the calm that remains in the mise en place and service of, for example, a seven-course walking dinner for 500 guests. Just as important is the chemistry with Erik and Stan, and the fantastic permanent head chef Freek they placed with us. All in all we are very happy and it is a weight off our shoulders, because these days it is no longer a given to find top chefs who think along with you.
El Bonito
Very happy with our partnership with Good Chefs. Problems are taken seriously and resolved. A reliable partner with an eye for improvement.
Find your chef!
