PEP is building the tools that working kitchens deserve and providing the executive consultancy to make hospitality businesses operate smarter, leaner, and more profitably.
PEP started with a simple observation: professional kitchens run on skill, passion, and experience — but they operate on broken systems. Costing is done in spreadsheets that nobody updates. Menu engineering is an afterthought. Supplier relationships are based on habit, not data.
I spent 20 years running kitchens through launches, press coverage, inspections, and 130-cover Saturday nights. I know what breaks a brigade and what holds it together. PEP exists to fix the infrastructure that the industry has been tolerating for decades.
PEP is both a technology company building hospitality software and a consultancy led by an Executive Chef who understands the difference between theory and a working kitchen.
Software built by a chef, for chefs. Every product is designed to solve a real operational problem in professional hospitality.
AI-powered hospitality platform combining menu costing, recipe management, seasonal planning, operational intelligence, inventory control, and supplier management.
Table management, reservations, dining workflow, and operational reporting. The front-of-house system that complements the kitchen OS.
More hospitality-focused software is in development. Each product targets a specific pain point in professional kitchens and restaurants.
Beyond software — hands-on consultancy from an Executive Chef who has opened restaurants, built brigades, and run services that actually work.
Concept to first service. Menu, brigade, suppliers, systems, and opening-week execution.
Costed, seasonal menus designed for margin. Star/plough/dog analysis to maximise profitability.
Mise en place workflow, operational SOPs, brigade structure, and the systems that survive the first quarter.
Food cost auditing, GP analysis, waste tracking, and supplier pricing optimisation.
Brigade development, technique training, leadership coaching, and building kitchen culture.
Photography, video, presentation coaching. Your food should look as good as it tastes.
Restaurant identity, visual systems, social media strategy, and building a brand that stands out.
Content planning, food photography systems, social media calendars, and growth strategy.
From idea to viable restaurant concept — positioning, target market, menu philosophy, and operational model.
I work with people who take hospitality seriously — whether that's a first opening, a struggling service, building systems, or a chef who needs the technology to match their ambition.
Consultancy, product collaboration, or a conversation. No pitch decks. No pressure.
✉ [email protected] in LinkedIn ◆ pepv2.co.uk