Kitchen Modernisation Pilot at The Montague Arms
Introducing a factory-style workflow to transform kitchen operations — from ordering and storage to prep and service — built on principles of precision and efficiency inspired by molecular gastronomy. Designed for scalability across all 19 McManus Pub Group venues.
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4-on / 3-off Rotating Chef Rota
A structured rota where chefs work consistent 10-hour shifts in fixed teams, ensuring every chef gets a full weekend off every other week. This approach reduces stress, boosts morale, and supports recruitment and retention.
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Reducing Waste & Improving Efficiency
Accurate prep scheduling, portion control through vacuum sealing, and simplified stock rotation reduce food waste by over 10%, speed up service, and maintain consistent quality every day.
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Streamlined Kitchen Workflow
A strict, systemised process ensures all chefs follow the same workflow — from ingredient delivery to mise en place — reducing errors and boosting operational speed and safety.
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Essential Kitchen Equipment
Implementing modern tools such as vacuum-pack machines, gastro drawer fridges, and stainless steel racking supports portion control, precise storage, and faster service.
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Training & Accountability
Comprehensive staff training covers labelling, prep SOPs, cleaning routines, stock control, and shift responsibilities — creating ownership, improving hygiene, and speeding onboarding.
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Pilot Phase & Group Rollout Plan
A 4–6 week pilot at The Montague Arms with ongoing performance monitoring, followed by tailored rollouts across all venues, supported by remote and on-site training.
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Why Modernise Your Kitchen?
Beyond new systems, this is a culture shift towards precision, organisation, and sustainability — making kitchens more professional, attractive workplaces with better work/life balance.
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