Keeping your company further into the black
A business without profit eventually will die. Being passionate about your work is not enough. Every business may go through short cycles when expenses will exceed income, but allowing it to happen repeatedly without making adjustments is like running red lights and not expecting to get in an accident.
The challenge in business is we often don’t place our focus on profits. We spend all our energy concerned about the price we are selling our product or service for and what our expenses are going to be to deliver it. Profits are an afterthought – we forget about the significance of having a profit.
We will forensically look through your accounts to see where savings could be made. In addition we will look at the business model as a whole. We also have systems which can be put in place to keep you on track in the future.
Seeing you through hard times
We specialise in strategic business rescue and recovery for all companies and organisations in the foodservice industry.
If your business is having cash-flow problems, approaching insolvency, or you could use some immediate advice on how to handle debt or business restructuring in the best possible way, give us a call to find out how we can help.
From small, family-run organisations to major multinationals, our team can help under-performing businesses. Our job is to understand the problems you are facing and help you solve them.
We have helped businesses recover and evolve in many ways and have a wealth of experience of operating and succeeding in difficult times. Often this can be the best time to rejuvenate and rise above your competition.
Improving your businesses foot hold to reach its potential
At Purple Egg we have all the tools to make sure your business succeeds well into the future. We can give guidance and support whether whatever it may be.
Having a team with the right skills, KPI's and direction can make the difference between a business succeeding and failing. We have consultants who are experts at headhunting and initial interviews to get the best candidates in front of you.
Very often you have the right person but the skills need a touch up. Let us take care of keeping your team motivated, focussed and brumming with talent.
Marketing & PR.
Once you have your business polished, its time to tell the World about it. Our marketing consultant will ascertain who you want to reach and the best way to do it.
This is where Martin really comes into his own. Having worked in all aspects of catering at all levels and in all departments he will analyse your business holistically to stream line the processes to achieve your requirements.
Food Service Design
A Comprehensive Approach
Purple Egg is highly-skilled with over 30 years of experience in the commercial kitchen industry. Our consultants are chefs by trade, and this provides our business with an enhanced knowledge enabling us to design the very best of commercial kitchens with a workflow from a chef’s point of view.
Our aim is to create commercial kitchen layouts that are tailor-made to suit your menu, cooking style and business operations. Our catering consultants can suggest innovative, creative ideas to help you plan your restaurant, care home or hotel kitchen to be ergonomic and efficient, which will help towards improved profitability for your business.
The three prime considerations we have when starting a kitchen design are:
We consider the type of service the kitchen has to provide – how many covers are being served, whether it is a la carte menu, plated service, self-service, or cafeteria-style etc.
Is the space allocated sufficient to fit in the equipment required?
We ascertain from the start an accurate idea of the spend available.
A Executive Manager is a consultant who is on hand to fulfil the role of an area manager but on an ad hoc basis. Perhaps you only have a small number of outlets and your business cannot sustain a full time area manager or maybe you have not experienced what an area manager can offer your business and would like to try it out before committing.
From assessing the best way for the company to move forward, setting your managers progressive KPI's and training, even sessions to get everyone thinking of the company as a business, the benefits are limitless.
Having an advisor and facilitator between you and your team can be the most effective way for your business to reach its potential.
Focussed Kitchen Organisation & Progression
For companies who cannot afford the luxury of a full time Executive Chef have the ability to utilise our Executive Chef service. From man management to menu planning to finance training, your chefs will be given all of the tools to get the most out of their brigade and their kitchen. Before you know it they will be designing top selling signature dishes, have your social media rocketing and keeping your business in the black.
This list is by no means exhaustive, it simply represents the extents of ways in which we can provide support. Through his experience, Martins tools are countless and after an initial meeting he will be able to advise on the best approach to get you to where you want to be and how he will be able to help you achieve it.