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In the Press

At Chefhelp we work pretty hard at keeping our customers informed, below are just a few recent press releases that have been published in local Dorset media and country wide Catering publications.

News release:

Dorset, December 2011

2011: Your year to thrive, with Chefhelp’s New Year’s Resolutions

Now that the hectic festive season is out of the way, why not take the opportunity of a slower January to make some New Year’s Resolutions for your business?

Taking the time in January to review the last year is a must for any business. You can see the peaks and troughs and clearly identify the months where you may have to work a little harder to win business or retain customers. Chefhelp have put together these seven cracking New Year’s Resolutions to help make 2011 your year to thrive.

1. Set goals
Where do you want to be this time next year? Just setting goals focuses the mind for you and your team, giving you all a common goal. For example, you might want to increase the number of covers served or reduce costs in certain areas.

2. Focus on quality
Customers always remember a bad meal, not a small meal. Focus on high quality produce with perhaps slightly smaller portions.

3. Profit
Focus on profit rather than turnover. Get your portion control in check and in the current climate demand best prices from your suppliers.

4. Customers
Make 2011 the year that you embrace your customers and keep them coming back for more. Focus on treating every customer as an individual and make their dining experience truly wonderful.

5. Training
Think about how some in house training could improve your relationships with your team and your effectiveness in the kitchen. A couple of hours a month on food presentation could work wonders with your customers.

6. Communication
Look at how you communicate with employees and customers. How can you improve? Is it time to embrace social media?

7. Small investment big returns
Sometimes, investing a small amount to have a fresh pair of eyes review the way you do things can pay huge dividends. Chefhelp can review your kitchen operations, ensuring your kitchen runs in the most effective, economical and efficient way possible.

News release:

Dorset, November 2010

Turn chaos to calm, shocking to super: Win customers through quality this Christmas

There’s a buzz around the office at this time of year with Christmas parties fast approaching, but what are people saying? “Food at Christmas parties is never great”, “You can’t expect great quality when they’re catering for that amount of people”.

With the right help, you could turn this negative, but sadly often correct, perception of Christmas parties into a positive, customer winning, experience for your business.

Dorset based Chefhelp are here to show your business how to turn chaos into calm, shocking into super and ensure all your Christmas season customers and queuing up to return to you in 2011.

“Sometimes you need a fresh pair of eyes from the outside to show you how making only small changes in your kitchen operation can have a massive impact on food quality and delivery. You may not actually feel you’re going wrong, but in our eyes there is always room for improvement. That’s where Chefhelp, with our vast experience in some of the UK’s top kitchens, can usually solve any kitchen problem with minimum fuss and have your guests raving about your food and service, chomping at the bit to return the following year”. Garon Trivett, Founder of Chefhelp

To start your relationship with Chefhelp and get a head start on your 2011 profits call 0845 269 3591 or e-mail

News release:

Dorset, October 2010

Chefhelp: ‘Plan B’ Prevent your kitchen getting stuffed this Christmas

Dorset based Chefhelp is a life line for catering and hospitality businesses throughout the region. ‘The Season to be jolly’ is a high turnover time for hotels with ‘Turkey and Tinsel’ and Christmas Party nights in full swing. Unfortunately, this jolly season also coincides with winter, the season on colds and flu, which can play havoc with kitchen planning and catering – if you don’t have a Plan B in place.

“Trying to plan for the festive season when you work in the hospitality industry is tough enough, but trying to find a qualified chef at the last minute can leave you distraught. It’s not the possibility of ruining someone’s Christmas party, but the name of a good hotel or venue can be quickly destroyed if you can’t deliver the promised goods or resort to bad service as there’s no other option”. Garon Trivett, Founder of Chefhelp

Garon continues: “At Chefhelp we encourage Head Chef’s and Hotel managers to have a ‘Plan B’ in place to ensure they can quickly and easily overcome occasional problems throughout both the festive season and all other times of the year. Whether it’s a planned event, such as holiday cover, or emergency sickness cover that’s where Chefhelp comes in. Chefhelp allows your business to continue to deliver the high quality and service your customers expect despite these issues. With our extensive industry experience in top restaurants, Chefhelp can also assist on a consultancy basis, where a kitchen may want to improve food quality, or streamline the delivery process to provide better service”.

Get prepared – To start your relationship with Chefhelp and get your ‘Plan B’ in place to help your business survive the festive season call 0845 269 3591 or e-mail

News release:

Dorset, October 2010

Chefhelp is fast becoming the most recognised name in the south for providing professional relief chefs to hotels, restaurants and private residences at exceptionally competitive prices.

The business was founded in 2007 by Garon Trivett, a talented chef with over 25 years experience. Garon’s passion for continuous quality, presentation and taste, even when a key member of the team is absent, is where the business began and today Garon heads a team of qualified, dedicated relief chefs to suit every position. Garon says “I understand how hard it is to get good, experienced, quality chefs at short notice. All of my team have been interviewed and reference checked so I can offer peace of mind to my customers.”

Poole Yacht Club is a keen advocate of Chefhelp, having had the position of Head Chef filled by Dylan Taylor. Manager of the Club, Mark Fulton says “the service Chelhelp offers is fantastic – quick, reliable and very cost effective. We are really happy with Dylan and would not hesitate to recommend Chefhelp when recruiting staff”.

Garon Trivett, Head Chef and Owner of Chefhelp