From fast food to five star.
Consultant chef and hospitality consultancy based in Cape Town, serving Southern Africa and beyond.
Menus, food costs, kitchens and turnarounds, sorted by the chef who once ran the food in more than 56 hotels.
- Street food
- Quick service
- Café & bistro
- Banqueting
- Five-star dining
One chef has run every kitchen on this line.
- 56+ hotelsas group executive chef, nationwide
- 37 outletsopened at one theme park, street food to banqueting
- 54% to 38%food cost, slashed in two months
- 40+ yearsat the sharp end of South African hospitality
Burger counter. Banqueting hall. Five-star dining room. Been there, run that.
The Food Biz is the consultancy of Brian McCune, a Cape Town consultant chef with more than four decades in South African hospitality. Brian has opened five-star hotels, run food operations for a national hotel group and an airline caterer, and built 37 outlets for South Africa's first theme park.
That range is the point. Quick-service chain, hotel, wine estate or corner café: the advice comes from someone who has done the job, not studied it.
What we fix
Results, not reports
- 54% → 38%Restaurant turnaround, Cape Town wine estateFood cost of sales slashed in two months, through menu and price review, rebuilt recipes and daily cost controls.
- 6 outletsFull F&B repositioning, five-star Cape Town hotelBar, fine dining, lounge, in-room dining and pool bar, all reworked inside twelve months.
- NamibiaNew concept for an international hotel groupMarket research and a fresh F&B concept for a newly acquired city hotel.
- 2 kitchensTwo restaurants rebuilt from scratch, Winelands wine estateOne fine dining, one family style: concepts, menus, key appointments and training.
Big enough to get the job done. Small enough to care.
Most consultants leave a spreadsheet. We leave working software.
Costing, standard recipes, allergen matrices, yield calculation and menu engineering all run on tools we built ourselves for professional kitchens. Clients keep the system after the job ends, so a cost improvement holds instead of drifting back within a season.