NEXT Hospitality Solutions Ltd
A modern institutional kitchen where a chef and food-safety professional review operations

Hospitality & institutional food-service consultancy

Food-service systems that perform under pressure.

We help hospitals, institutions and hospitality businesses turn complex kitchens into safe, efficient and guest-centred operations.

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15+years of leadership experience
ISO 22000HACCP & audit readiness
East Africaonsite and remote delivery

Where we add value

Strategy grounded in the reality of the kitchen floor.

NEXT Hospitality Solutions Ltd combines senior operational leadership with structured consulting. Our work connects patient and guest experience, food safety, people, procurement and financial control—because lasting improvement depends on the whole system.

We support new developments, existing operations and turnaround assignments from diagnosis through implementation, training and verification.

Consulting services

From concept to controlled operation.

Engagements are tailored to the facility, its users, its risks and the result leadership needs to achieve.

01

Hospital food-service strategy

Patient-feeding models, therapeutic-diet coordination, ward service, premium hospitality standards, room-service concepts and kitchen-to-ward workflows.

  • Service model and operating structure
  • Menu and diet frameworks
  • Patient experience improvement
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High-end hospital project capability

Food-service strategy for high-end hospitals, covering patient feeding, therapeutic-diet coordination, culturally responsive menus, ward and room service, premium hospitality standards, kitchen-to-ward workflows and operational resource requirements.

02

Kitchen planning & readiness

Operational review of receiving, storage, preparation, production, holding, plating, dispatch, warewash and waste.

  • Workflow and layout reviews
  • Equipment and capacity briefs
  • Pre-opening and commissioning readiness
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Pre-opening support

Operational review from receiving to dispatch; storage and segregation planning; equipment, capacity and utility checks; recruitment and competence inputs; SOPs and opening controls; trial runs, snagging, commissioning and go-live stabilization.

03

Food safety & accreditation

Practical systems that protect consumers and stand up to internal, certification and accreditation scrutiny.

  • ISO 22000:2018 and HACCP
  • JCI accreditation-readiness controls
  • OHS, EMS and QMS integration
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Certification and accreditation pathway

Baseline gap assessment, legal and standard-register review, process and hazard mapping, documented controls, staff training, implementation coaching, internal audits, management review, corrective action and readiness support for external assessment.

Coverage includes food safety management, JCI-aligned catering and patient-safety controls, ISO 45001 occupational health and safety, ISO 14001 environmental management and ISO 9001 quality management.

04

Operational improvement

Sharper controls for institutional catering, cafeterias, hotels, restaurants, school feeding and multi-site food operations.

  • Process redesign and SOPs
  • Service flow and hospitality standards
  • Performance dashboards and PDCA
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Standards made operational

Guest and patient service protocols, presentation standards, portion control, service recovery, shift leadership, production accountability and measurable routines that connect quality, safety, cost and customer experience.

05

Procurement & cost control

Better specifications, ordering, receiving, stock control, production accountability and menu economics.

  • Standard purchase specifications
  • Food-cost and waste analysis
  • CAPEX, ROI and make-or-buy studies
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Specification-led procurement

Product-coded specifications covering vital composition, acceptable packaging and receiving characteristics, mandatory labelling, source and reference standards, receiving temperatures and consumption data—supported by supplier approval, receiving checklists and non-conformance controls.

06

Training, TVET & standards

Competency-based learning and practical tools for managers, frontline teams, trainers and quality champions.

  • Food-safety and certification training
  • Hospitality, TVET and CBET programmes
  • Practical coaching and assessment
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Tailored, practice-led learning

Programmes for hospitality businesses, hospitals and technical institutions are adapted to the workplace, learner level and required standard. Delivery combines demonstrations, product and equipment handling, simulations, role plays, supervised practicals, workplace assignments and competency assessment.

Topics include personal hygiene, HACCP and CCP monitoring, allergen and diet controls, receiving and storage, sanitation, hospitality service standards, audit readiness, incident response and corrective action.

How we work

Clarity first.
Controls that last.

We do not leave clients with a report that sits on a shelf. Every assignment is designed around usable decisions, working controls and capability transfer.

  1. 01

    Diagnose

    Observe the operation, review data and documents, map risk and listen to the people doing the work.

  2. 02

    Design

    Build the service model, standards, workflows, tools and implementation plan around the agreed priorities.

  3. 03

    Implement

    Support teams through practical training, pilots, commissioning, change management and leadership routines.

  4. 04

    Verify

    Measure performance, close gaps and embed ownership through audits, dashboards and continuous improvement.

Experience that travels

Built across demanding service environments.

Our lead consultant's experience spans hospital, hotel, institutional, school-feeding and national skills-development settings.

"The best food-service system is safe by design, financially visible and simple enough for teams to execute every day."

PK
Peter Kibet KosgeyLead Hospitality & Food-service Consultant

Peter brings more than 15 years of hospitality and institutional food-service leadership, with particular depth in hospital catering, food-safety systems, operational controls and workforce development.

Hospital systems

ISO 22000 transition leadership

Led a major hospital food-service operation through the transition to ISO 22000:2018, integrating HACCP, audit readiness and frontline controls.

Scale & access

Multi-site school feeding

Supported food-safety and HACCP implementation in a high-volume school-feeding environment, translating standards into practical kitchen routines.

National capability

TVET occupational standards

Contributed to the review and validation of Kenyan hospitality occupational standards and competency-based curriculum development.

Hospital development capability

High-end hospital readiness

Food-service strategy, patient-feeding and ward-service planning, therapeutic and culturally responsive menu frameworks, kitchen workflow, equipment and capacity inputs, pre-opening readiness, and HACCP, infection-control, traceability, Halal and accreditation-readiness controls.

HospitalsInstitutional cateringHotels & restaurantsSchool feedingTVET & CBETEast Africa
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