Your back office, sorted, by someone who's worked the pass.
I'm Emma. I spent seven years in professional kitchens, five of them running one. Now I take the rotas, supplier orders, menu costings and food safety paperwork off your plate, remotely, so you can get back to the bit you actually enjoy.
Sound familiar?
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Sunday night rotas
Doing next week's rota on your one night off, then redoing it when two people swap shifts.
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Invoices in a carrier bag
Delivery notes that never got checked, credits nobody chased, and a bookkeeper asking for paperwork again.
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Menu prices from last year
Supplier prices have gone up three times since you last costed the menu, and you're not sure which dishes still make money.
That's the work I take on. I know what it's like because I was the one doing it after service.
Monthly packages
Pick a number of hours each month and spend them on whatever's piling up. No long contracts, just one month's notice.
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Mise
10 hrs/month£300/month
£30 an hour
Ordering and rotas taken off your plate, plus a few hours for whatever else comes up.
For: a single pub or café that needs the basics handled.
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Service
20 hrs/month£560/month
£28 an hour
Most of your weekly admin handled: rotas, orders, invoices, recruitment and keeping your records up to date.
For: a busy site that wants its evenings back.
Most popular
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Full Brigade
40 hrs/month£1,040/month
£26 an hour
A proper back-office function without hiring one. Covers everything, across every site.
For: small groups of 2 to 5 sites, or one high-volume kitchen.
What you can use your hours on
- Rotas and staff admin: weekly rotas, holidays, timesheets ready for payroll, new-starter paperwork
- Ordering and suppliers: placing orders, checking deliveries against invoices, chasing credits
- Invoices and paperwork: processing supplier invoices and getting everything ready for your bookkeeper
- Recruitment: writing and posting job ads, screening applicants, booking trial shifts
- Compliance upkeep: allergen info, food safety records and training logs kept current
- Menu admin: re-costing dishes when prices change, keeping menus and allergen info in step
Need something now and then? Ad-hoc work is £32 an hour, two-hour minimum. Unused package hours don't roll over.
One-off jobs
Fixed prices, agreed up front. A good way to see how I work before committing to anything monthly.
Menu costing and GP review
Every dish costed with your current supplier prices, the GP on each one, and a clear list of the dishes losing you money. Up to 25 dishes.
from £250Allergen matrix
A full 14-allergen matrix built from your recipes and supplier specs, in a format your team can use on the pass.
from £150Inspection-ready pack
Your food safety diary set up properly, with temperature logs, cleaning schedules and training records organised before the inspector turns up.
from £250Rota system setup
Moving you off paper or spreadsheets onto a rota app such as Deputy or Planday, with your staff loaded and a template rota ready to go.
from £200Recruitment campaign
A job ad that actually gets responses, applicants screened, and trial shifts booked into your diary.
from £150 a roleHow it works
Free chat
Twenty minutes on the phone or video. You tell me what's eating your time, I tell you honestly whether I can help.
Handover
You give me access to the systems I need, like your rota app, supplier accounts and shared email. Nothing leaves your control.
I get on with it
I work remotely, Monday to Friday, and keep you posted by message or email. No chasing needed.
Monthly check-in
A quick review of what got done, what's coming up, and whether your package still fits.
Hi, I'm Emma
I'm Dorset born and bred, and I've spent seven years in professional kitchens: two as a chef, then five as a sous and head chef. I've worked everywhere from boutique hotels to busy, high-volume pub kitchens.
Running a kitchen taught me that the cooking is only half the job. The other half is rotas, ordering, costings, staff, deliveries, allergens and paperwork, all done against the clock. I've always been good at that side of it.
These days I can't do the physical side of kitchen work, so I've turned the part I was best at into a business. You get someone who already understands how your kitchen runs and doesn't need it explained.
Kitchens I've worked in
The Pig, The Priory, The Fuzzy Duck, Vintage Inns and Brewhouse & Kitchen
Questions
Do you come on site?
Not as standard. Everything is done remotely by email, phone, video and shared access to your systems. For clients in Dorset, I'm happy to meet in person to get started.
Do I have to sign up for a long contract?
No. Monthly packages run month to month with one month's notice. One-off jobs are a fixed price with nothing ongoing.
What systems do you work with?
Whatever you already use. I'm familiar with the common rota, stock and compliance apps used in pubs, plus spreadsheets and shared inboxes. If you're still on paper, I can help you move to something better.
Is my staff and business information safe?
Yes. I sign a data processing agreement with every client, keep your information secure, and only access what I need to do the work.
Do you do bookkeeping or payroll?
No. I get all the paperwork ready so your bookkeeper or payroll provider can do their part quickly, but I don't do the accounts or run payroll myself. Food safety stays your legal responsibility too; I make sure the records are in order.
Book a free chat
Tell me a bit about your place and what's taking up your time. I'll get back to you within one working day.
Or email me directly at emma@doddsboh.co.uk