Restaurant & Culinary Consulting with Chef Ron McKinlay
“Great restaurants are built on more than great food. They run on strong systems, clear standards, and a team that delivers them every day.”
Build a Restaurant that holds up.
I am the former Executive Chef of Canoe in Toronto and have lead operations around the world, from large rooms to small in Melbourne, Oman, and Edinburgh.
I now work with globally ambitious restaurants, hospitality groups and hotels to develop stronger food programs, distinctive menus, efficient kitchens and teams capable of delivering at a exceptional level.
I work with operators who want a food program built to a real standard. That means menus that make sense on the plate and on the books, kitchens that run clean under pressure, and teams that hold the line when you’re not in the room.
Whether you’re opening something new, sharpening what you already run, or planning your next move, I work alongside you and your team to make it real.
How I work with Operators
Food Program Development & R&D
Small improvements can make a big difference in restaurant performance.
- Develop menus with a clear point of view
- Build dishes that are consistent and repeatable at volume
- Balance creativity against food cost and margin
- Set the standards and specs that keep quality steady
Restaurant Openings & Concept
Efficient operations create better service, happier staff, and smoother days.
- Develop the concept and culinary direction
- Plan the menu and build the kitchen around it
- Set up systems, stations, and workflow from day one
- Get the team and the standards ready for service
Operations & Profitability
Your menu is your most powerful business tool.
- Streamline kitchen and service workflow
- Ensure food and labour costs under control
- Reduce waste and tighten inventory
- Highlight high-margin dishes
A well-designed menu can increase revenue without increasing workload.
Team & Leadership
A great team creates a great restaurant.
- Build management systems that hold
- Strengthen training and accountability
- Develop leadership inside your team
- Take daily pressure off owners and managers
Why Work With Me?
I’ve done the job at the highest level, not just advised on it. I know what holds up in a busy kitchen because I’ve run one, for years, at the standard operators are trying to reach.
My approach is:
- Grounded in real kitchen experience
- Honest and direct
- Built around your business, not a template
- Focused on standards that last
Who I Work With
I work with serious hospitality businesses, including:
- Independent restaurants building to a higher standard
- Restaurant groups and multi-site operators
- Hotels and F&B teams
- New openings and concepts
- Established kitchens ready to level up
Let's Talk
If you want to build a stronger food program, sharpen your operation, or open something that lasts, reach out below with where you are and what you’re working on, and I’ll come back to you directly.