We know the heart of the food service industry isn't a boardroom, it's a kitchen. That's why our founder isn't just a salesperson, he's a chef. With years spent honing his craft in UK and French kitchens, followed by a stint in regional management, he moved into kitchen design to marry creativity with function. Now, he's turned his passion for media content creation into something to support the industry he loves.

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I’ve worked with John through several projects and over many years and his enthusiasm and love for Foodservice is unwavering. A charismatic, knowledgeable and solutions driven sales professional, Johns expertise has helped and I’m confident will continue to help operators improve operations for years to come.

Room 21 - From Operational Chaos to Streamlined Success

The Challenge: When Room 21 first contacted Dans La Cuisine, they were facing a perfect storm of operational inefficiencies. Their kitchen was plagued by equipment breakdowns, staff were leaving due to frustration with poorly functioning tools, and food waste was eating into their already tight margins. The team was spending more time fighting their equipment than serving customers.

The Transformation: John's 30+ years of commercial kitchen expertise immediately identified the core issues. Working with his network of trusted suppliers, he recommended fit-for-purpose equipment that matched their budget and specific operational needs. But the real game-changer was the comprehensive staff training programme that taught the team not just how to use the new equipment, but how to maintain it properly.

The Results: Within six months, Room 21 saw a 40% reduction in equipment downtime, staff turnover dropped by 54%, and food waste decreased by 25%. Most importantly, their customer satisfaction scores improved dramatically as the kitchen could finally operate at full efficiency during peak service times.

"John didn't just sell us equipment - he transformed how our entire kitchen operates. Our staff are happier, our customers are happier, and our bottom line reflects that."

Stoke Hotel - Elevating Standards Through Strategic Support

The Challenge: Stoke Hotel's restaurant was struggling to maintain consistency during busy periods. Their kitchen team lacked the skills to handle complex dishes efficiently, leading to long wait times and inconsistent quality. The hotel's reputation was suffering, and repeat bookings were declining.

The Transformation: Dans La Cuisine's Development Chef services proved transformational. John implemented on-site training sessions, focusing on menu planning, efficient cooking techniques, and team management during peak service. He also introduced DLC360 virtual tours to showcase the hotel's dining spaces, creating an immersive experience for potential guests.

The Results: The hotel saw a 50% increase in repeat bookings within eight months, kitchen efficiency improved by 35%, and their online reviews jumped from 3.2 to 4.6 stars. The virtual tours generated 200+ new enquiries in the first quarter alone, with a 30% conversion rate to actual bookings.

"The transformation has been remarkable. Our kitchen runs like clockwork now, and guests consistently comment on both the food quality and the dining experience."