Restaurant & Food Consultancy

With over four decades of hands-on experience as a Restaurateur, Chef, Michelin Star Chef, Food Director & Food Consultant for D&D London for over 18 years.

Max’s career started with apprenticeship in Germany, followed by Hotel School in Switzerland, and stints in various 5 star hotels in Switzerland & Germany. At 20 they opened with Marc his brother a luxury Bourgeois French Bistrot at 20 ‘such is the hutzpah of youth’ in Düsseldorf, Germany, returning back to the UK 5 years later to work in the family Engineering business.

Returning to their passion in hospitality and cooking some 7 years later, they opened the acclaimed Chez Max in Kew, Richmond. Bistros, Brasserie’s & Restaurants followed over the years.

I was responsible for opening over 20 restaurants in the UK, Europe, New York & Japan for a major restaurant group, my responsibilities were menu concepts, senior head chef recruitment, menu development, menu design, supplier food sourcing, tastings & overseeing the opening weeks.

Once restaurants were open, frequent visits were made to ensure menu seasonality, quality, consistency and concept were being achieved, feedback to GM’s Chefs & Directors 

Max Renzland Consultancy can help you improve revenue by optimising

operations, improving team performance front and back of house, improving your menu & wine list offer by careful analysis, menu engineering, review suppliers, to give your customers an upgraded experience so improving the guest experience and improving revenue and profitability.

Please email me to arrange an initial free of charge telephone consultation.

Properly engaged professional front of house are essential to the success of your operation.

l offer on-site staff training to improve the guest experience, key areas are improving menu knowledge, interacting with customers to improve menu ordering & upselling both food & drinks, clearing tables efficiently & individual staff training manuals.

Motivating your senior chefs, discussing, guiding all aspects of food preparation, service & technical issues, as well as menu development, inspiring & training their staff.

Please call for a conversation and if I may assist.

I have been responsible for opening in excess of 20 restaurants in the UK Europe New York & Japan for a major restaurant group my responsibilities were menu concepts, senior head chef recruitment, menu development, menu design, tastings & overseeing the opening weeks, as well as my own personal restaurants.

In today’s competitive difficult marketplace, structuring your menus to improve profitability, buying better, improve seasonality & quality of ingredients. Alongside a complete supplier review to ascertain if savings or efficiencies can be achieved, alongside review of current technology & equipment improvements potentially rationalising labour costs & improve staff moral.

If you would like to discuss new projects, concepts, and or pre-opening consultancy please contact me for an initial telephone conversation.

Anonymous guest feedback is one of the most efficient ways to add to the myriad of online reviews. Mystery dining can pinpoint recurring or occasional issues, be that food quality, consistency, drink, service, atmosphere, cleanliness & welcome etc. Individual in-depth dining reports are compiled to enable detailed analysis with the team.

To arrange an initial phone call please email
max@fineeating.co.uk