Conscious Kitchens

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Conscious Kitchens

From Inspector to Consultant

📃 Pre-inspection audits
🔓 Reopening post-covid
♻️ Zero waste LET'S MEET!

My name is Amy, Food Safety Consultant & Sustainability Expert with more than 10 years of industry experience internationally. I proudly present my brain child 'Conscious Kitchens', which was born from working closely with food businesses as an EHO and my passion for sustainability in the food sector. I have seen the fear that comes with inspection time for food businesses and I want to eliminate that fear. My aim is to empower and educate food businesses so you won't ever dread inspection time again. I also want to introduce a more sustainable way of thinking to the food sector, and assist those on their journey to becoming more sustainable. Whether you own a restaurant, café or takeaway business, I am here to support you and help promote a proactive approach to food inspections and food safety!

12/09/2025

Ever counted how many sauce sachets your business goes through in a week? Now multiply that by 52. That’s thousands of single-use packets every year - used once, then thrown away.

Swapping them out for refillable sauce bottles is a small change that delivers big wins:
➡️ One less item ending up in your costly black bin
➡️ Lower ordering costs over time

And just like that, it’s one more win for your bottom line!

11/09/2025

Top 3 mistakes I see people make when starting a food business (and how to avoid them):

1️⃣ Signing a lease too early
Many rush to secure a space before fully understanding what's required for food safety compliance. Not every premises can be approved without major (and costly) changes.

2️⃣ Overcomplicating the offering
Trying to do too much from day one often leads to burnout and inconsistent standards. Start simple, get the systems right, then grow.

3️⃣ Leaving compliance until the last minute
Food safety, registration, HACCP - it all takes time. Scrambling just before opening adds stress and can delay your launch.

The good news? These are all avoidable with the right support.
If you're dreaming of opening your own food business, I’ll help you set it up the smart way - so you don’t lose time, money, or momentum.

Book a free discovery call and let’s chat about your idea 💬

09/09/2025

Dreaming of starting your own food business? Whether you’re planning to launch a catering service, want to open a bakery, run a food truck, or finally say yes to that restaurant idea - you don’t have to figure it all out alone.

Before you sign a lease or invest in equipment, I can help you:
✅ Clarify your concept and business scope
✅ Understand what’s needed from a food safety and compliance perspective
✅ Avoid costly mistakes that many new food businesses make

From navigating local regulations to getting your kitchen layout right from day one, I’ll guide you through the early setup with practical, no-nonsense support.
Book a free discovery call and let’s start shaping your vision into something real, with fewer headaches and more confidence.

05/09/2025

Steak, chips, side salad, sauce. The classic combo - but how much of it ends up in the bin? 🤔 We’ve all seen it: the untouched side salad or half a portion of chips left behind.

What if a few small changes in how we serve this plate could make a big difference?
👉 Offer steaks in multiple portion sizes (6oz. 8oz, 10oz) to suit different appetites—and price points.
👉 Serve chips and salad in smaller portions with free refills. Most customers won’t ask for more, but those who do will appreciate the offer.
👉 Offer sauces on the side and let customers know they can ask for more. Less mess, less waste.

The goal? Give guests what they actually want, without overloading the plate.
These simple changes can improve margins, reduce food waste, and align your business with growing customer expectations around sustainability. All it takes is clear communication and well-trained staff.

04/09/2025

After 12 years working as an Environmental Health Officer, I kept seeing the same two challenges:

➡️ Inspection anxiety - talented chefs and managers unsure how to turn regulations into day‑to‑day practice.
➡️ Too much avoidable waste - good food and hard‑earned money heading straight for landfill.

I knew kitchens needed support that balanced regulatory know‑how with practical, sustainable solutions. So in 2021 I swapped enforcement for empowerment and launched Conscious Kitchens.

What Conscious Kitchens does
♻️ Zero‑to‑Landfill strategies - data‑driven audits that cut residual waste, reduce bin lifts, recover surplus food, and improve margins.
✅ Food‑safety confidence - clear checklists, mock inspections, and on‑site coaching so teams meet standards without stress.
⚡ Action‑oriented guidance - “Stop, Start, Continue” recommendations delivered in real time- no finger‑wagging, just fix‑it‑now hacks that stick.

Ready to join the tribe of future‑forward Irish food businesses who breeze inspections and send almost nothing to landfill? Book a free discovery call (link in bio)

02/09/2025

“How soon will I see savings after transitioning to Zero to Landfill?”

If you implement the changes I suggest you will see your waste bill reduce in the first month! Sometimes it can take a bit of getting used to, but once the habits change the savings come. We track refuse invoices weekly, so you’ll watch the cumulative‑savings line cross the consultancy‑fee line in real time.

Because every kilo, euro, waste stream, and bin lift is logged from Day 1 in a detailed progress report, our Zero‑to‑Landfill service moves ROI from promise to proof. Prospects don’t have to take it on faith - they can see the savings graph, month after month.

29/08/2025

If you’re on top of these, you’re already ahead of most kitchens I’ve inspected:

1️⃣ Extractor vents not covered in dust above prep areas
2️⃣ Fridge seals intact, clean, and keeping temps at or below 5 °C
3️⃣ No grease hiding behind fryers or covering the legs of equipment
4️⃣ Coolroom free from mould buildup
5️⃣ Cleaning records filled out properly, after the job is done

These are the most common cleaning fails I spotted as an EHO - and they’re also some of the easiest wins. Stay on top of the basics, and inspections become a whole lot less stressful.

Need a fresh perspective before the next visit? Slide into my DMs or book a Discovery Call. Let’s get your kitchen sparkling - and compliant.

28/08/2025

“I didn’t know how zero-to-landfill was going to be possible.”

That’s what Aoibheann from thought, and she’s not alone. Many food business owners assume reducing waste means adding more to their plate.

But here’s what she found instead:
💚 Tackling your bins doesn’t mean more work.
💚 It doesn’t require extra staff.
💚 And the results? They speak for themselves.

Zero-to-Landfill isn’t about perfection, it’s about smarter systems that work with your team, not against them.

Ready to see what’s possible in your kitchen? Let’s crunch some numbers and see how much you can save. Head to my website and book your free Discovery Call.

26/08/2025

Clear bin signage isn’t just helpful - it’s essential. When bins are poorly labelled or inconsistent, mistakes happen. Food ends up in general waste, recyclables get contaminated, and staff waste time second-guessing where things go.

But when you have clear, consistent signage on the bins and on the wall behind them, something amazing happens:
✅ Less confusion
✅ Faster disposal
✅ Fewer costly mistakes

This simple fix can improve waste segregation, reduce contamination, and even cut down your bin lifts - which means lower waste bills.

Best part? You don’t need to design anything yourself. Head to mywaste.ie for FREE downloadable bin signs and start making waste sorting a no-brainer in your kitchen.

21/08/2025

Think 56 g of prep waste per cover isn't much? Think again. With average full-service food waste at 263 g per cover, prep alone contributes about 116 g - that’s 44% wasted before dishes even hit the plate. 🍽️

Invest in improved portion sizes, smarter prep workflows and ingredient reuse, and reclaim a significant chunk of profit in your kitchen. 💡

Source: savourfood.ie

19/08/2025

Waste is one of the most overlooked expenses in food service, and one of the biggest opportunities to save. 💸

What gets measured gets managed. And when it comes to waste, most food businesses are overpaying without realising it.

Too many lifts. The wrong bin sizes. Poor segregation. All of it adds up.
My waste audits help you fix that - streamlining operations, training your team, and cutting unnecessary costs.

Some Irish businesses are already saving up to 40% by getting waste under control. Want to do the same? Start today. Head to the link in my bio to connect.

15/08/2025

Can you legally use natural cleaning products in your food business? The short answer: yes, but only if they meet strict food safety standards.

According to the FSAI and EU Regulation (EC) 852/2004, cleaning products used on food contact surfaces must be proven effective and food-safe. That means any natural or plant-based cleaner must come with proper certification and must be suitable for food-contact areas.

To stay compliant:

✅ Follow manufacturer instructions (dilution, contact time, rinsing)
✅ Keep certificates or technical data sheets on-site
✅ Include products in your cleaning schedule and HACCP plan
✅ Train staff on proper use

Just make sure everything you use is verified for food-contact use, recorded in your HACCP/cleaning plan, and traceable.

Address

Malahide Marina Village
Malahide
K36CX99

Website

https://www.conscious-kitchens.com/

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