In the kitchen

The Kitchen

Duck sous vide plated for service

Food chosen plate by plate, from a single tasting menu to a full F&B concept: menu design, plating direction and service flow.

The room shapes the menu. Every list is built from the brief, the season and who is actually eating.

Private dining · Menus · Plating · Full concept.

Menu concept
Menu concept and design, with your chef or ours.
Plating & flow
Plating direction and full service flow, table to kitchen.
Sourcing & training
Supplier sourcing, staff training and soft-launch support.
Two ways in

One table, or the whole food and drink concept.

01

The Table

Private dining · Tasting menus · Supper clubs
  • Menu concept and design, with your chef or ours
  • Ingredient sourcing guidance, down to the supplier
  • Plating direction so every plate leaves the same
  • Full service design: how the meal flows, how it is presented, how it is talked about
  • A Dahka host to walk guests through the experience
02

The Full Kitchen

Restaurants · Hotels · New concepts
  • Full food and drink concept development from the ground up
  • Menu design across every daypart: breakfast, lunch, dinner, bar
  • Supplier recommendations and a sourcing strategy
  • Staff briefing and service training, at Team Programme level
  • Soft launch support, on the floor with your team
  • Monthly advisory available once you are trading
A bowl plated and going out to the table
Walnut and aubergine salad plated
Appetisers laid out across the table

Tell us about the menu.

Tell us who is eating and what the room is. We come back with a concept and a price.

Start a conversation
The Coffee The Bar Training Management
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