Services
Take one line or all five. Every engagement is scoped to your room, your equipment and your guests before a price is put to it.
Service lines
We are a working food business, not an agency. Everything below is something our own people carry out in a kitchen, a function room or a delivery van.
We take responsibility for the back of house — designing the wok line, setting prep and par levels, writing the ordering schedule, building the roster and running service through the week.
Shared Thai banquet menus built for a table, plus canape and boxed formats where the room does not sit down. Cooked on site where there is a kitchen, transported hot where there is not.
Kitchen-quantity supply of the staples a Thai menu cannot run without, delivered on a standing order or as needed, with substitutions flagged before they reach your bench.
Hands-on sessions in your own kitchen teaching the technique behind the dishes, then the documentation that lets the team hold the standard once we are gone.
For operators opening a Thai concept or resetting a tired one: menu engineering against your margins, kitchen layout and equipment advice, and a launch plan the floor can actually deliver.
Getting a price
Send these five things in your first email and we can usually come back with a menu and a real number rather than a range.
Company details
One email is enough to start. We will ask the rest of the questions ourselves.