Restaurant Operational Consulting
Practical kitchen support in Budapest, Hungary and beyond
I’m Will Hemming, chef and founder of SMKSTN (Smoke & Stone). I help restaurant owners, hotel teams and food businesses turn operational pressure into clearer systems, stronger routines and consistent service. Based near Budapest, I work in English and German across Hungary, Germany and international projects.
Where I can help
Kitchen workflow and service: review the journey from delivery and storage through prep, cooking, plating and handover. Identify bottlenecks, clarify responsibilities and build prep plans that fit the menu and team.
Menu engineering and recipe costing: standardise recipes, portions and yields; calculate ingredient costs; review selling prices and food-cost percentages; improve ingredient cross-use and flag missing cost information.
Purchasing and stock control: review supplier prices, pack sizes, ordering routines, stock rotation and waste records. Support supplier negotiations and build practical controls around purchasing and receiving.
SOPs, training and team routines: develop usable procedures, opening and closing checklists, production schedules and handover tools. Coach teams through implementation so the systems work during service.
Openings and kitchen design review: translate the menu into equipment, storage and production requirements. Review layouts from a chef’s operational perspective and work alongside designers and kitchen technologists through commissioning, training and handover.
Interim kitchen leadership: hands-on head chef or sous chef support during vacancies, change, busy periods or openings, with scope, location and availability agreed for each assignment.
How an engagement works
- Understand: discuss the operation, priorities, location and timeline.
- Review: observe service and examine the relevant menus, recipes, costs and routines.
- Prioritise: agree the most useful changes and a practical action plan.
- Implement: work with your team to introduce the tools, training and routines.
- Follow through: review progress against agreed measures such as waste, recipe costs, prep time and service consistency.
The scope may be a focused review, a defined project or hands-on operational support. Fees, travel and deliverables are agreed before work begins.
Why work with me?
I bring 25 years in hospitality, including executive and head chef experience across hotels, restaurants and events. My work connects the menu, the kitchen and the commercial reality of running a food business. Explore selected projects or learn about SMKSTN consulting.
Common questions
Do you work with independent restaurants and hotels?
Yes. Support is scoped to the business, from an independent kitchen needing clearer routines to a hotel or hospitality group preparing for an opening or operational change.
Can you help remotely?
Recipe costing, menu reviews, documentation and some advisory work can be delivered remotely. Workflow reviews, training and interim leadership usually benefit from time on site.
Are you based in Budapest?
I’m based near Budapest, serving Budapest and the wider Hungarian market. I also take selected assignments in Germany and internationally. I work in English and German.
What should I send with my enquiry?
Tell me your business type, location, main challenge, preferred timing and the support you need. For a costing review, include recipes, quantities, yields, current ingredient prices and selling prices where available.