Restaurant consulting
Menus that a kitchen can actually execute, costed to the last gram.
A menu is not a list of dishes. It is a set of promises about what the kitchen can repeat on a busy Saturday, at a cost that leaves something behind.
The last engagement ran three months: a complete à la carte menu with the food cost worked out for every dish, written for the brigade that was already there.
I have done a number of consultancies in Romania. The ones that worked were the ones where the owner actually wanted the menu changed, not just written.
Also
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Private dining at your table
A bespoke menu, cooked in your own kitchen, served at your own table.
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Live cooking for events
Cooking in front of your guests, as part of the evening rather than behind a door.