Services
Choose a single discipline or a full programme. Every engagement starts with evidence and ends with something changed on the floor.
Capabilities
Scoped as fixed-fee projects, retained advisory or embedded interim leadership.
Market gap analysis, positioning, name and narrative, design direction, menu identity and launch story. For new sites and tired ones that need reinvention.
Menu architecture, dish engineering, GP modelling, beverage and wine programmes, supplier negotiation and kitchen workflow design.
Rapid diagnostics on underperforming venues: labour productivity, cost of sales, waste, service bottlenecks and management accountability.
Critical path from lease to launch — licensing, procurement, recruitment, SOPs, training weeks, soft launch and opening PR support.
Organisational design, pay and incentive frameworks, recruitment campaigns, service academies and leadership development for hospitality teams.
Hotel revenue management, dynamic pricing, covers forecasting, channel and OTA mix, membership models and events yield.
PoS, PMS, booking, stock and rota systems selected and implemented, with reporting that owners actually read.
Sequence of service, sensory design, review-driven service recovery and mystery guest programmes that raise ratings and repeat visits.
Commercial due diligence, operator selection, management agreements and repositioning plans for hospitality assets.
A free 30-minute virtual consultation, held at any date and time that suits you — in your own time zone. After that, virtual consultancy is £179 an hour.
