WHAT WE DO
BUSINESS DEVELOPMENT
Business development from initial proposal and concept, through to financial forecasting,
design and management
Review of existing business or aspect of
KITCHEN, RESTAURANT & BAR DESIGN
Front & back of house design, from seating plans to bar and kitchen design
Floor layout and space planning
Best use, division of space, customer & service flow mapping, deliveries, storage and waste
Working drawings to M&E level
FEASIBILITY STUDIES
Appraise, cost, assess the feasibility and commercial viability of business options
LOCATION SERVICES
Commercial property search and find service
PROCUREMENT & CAPITAL EXPENDITURE
Purchasing specialist with business wide connections across every aspect of catering
Capital expenditure review, priority rating, phasing
Product’s, design and refurbishment recommendation
Purchasing systems and suppliers cost comparisons
TENDERING
Full management of tendering processes
STOCKTAKING
Overhauling or installing stocktaking best
Practise and systems
Stock holding review, stock rotation
and par levels management
Storage solutions, delivery disciplines and logistics
BENCHMARKING RESEARCH
All aspects of benchmarking and analysis
WHO HAVE I HELPED
HEALTHCARE
Red & Yellow Care
- Restaurant, café & kitchen design from concept to financial projection
- Space planning, allocation, floor layout, customer & service flow
- Kitchen design
- Pre planning consultancy
MICROBREWERY
Mash & Air Restaurant, Bar & Microbrewery, Manchester
Mash II Restaurant, Bar & Microbrewery, London
- Worked with designers Marc Newson and Andrew Martin
- Design to build for new restaurant microbrewery concept
- Procurement for all aspects
- Recruitment, training & General Management
VISITOR ATTRACTIONS
Kew Royal Botanical Gardens
- Operational Multi site management & business development
- 4 restaurant and cafes with multiple food and beverage pop ups
- 1.4 million visitors per year
- Christmas at Kew, event planning and management
Tower of London, Hampton Court Palace & Kensington Palace
- Contracted to mobilise new catering contract for 3 Historic Palace’s
- TUPE 140 management & staff
- New 1.2million café development on the wharf
- Redesign and refurbishment of the main visitor restaurants in TOL & HCP
- Installed bakery in TOL
Alexandra Palace
- Tender Management, focusing on beer & ice cream.
- Review of the year’s capital expenditure
- HACCP compliance requirements, implemented new food safety policy
- Stock management, Stock taking & holding levels, F&B GP reporting
- Installation of Heineken house transforming entire palace to create the Dutch Olympic House
RESTAURANTS
National Dining Rooms & National Cafe at the National Gallery and Inn the Park St James
- Operational Multi site restaurant management & business development
- 2,500 customers per day across all restaurants and cafes
- Menu strategy & development, working closely with executive & head chefs;
Baltic Restaurant, London
- Brand, menu development, Increased turnover,
- Staff training, improved restaurant service & standards
- Supplier audit and negotiations; significant cost reductions
Atlantic Bar & Gri, London
- Manager and Licensee of this famous, multi award winning restaurant and bar.
- Created the new London cocktail culture
- Developing in-depth training programs
- Introducing the capital to drink brands
Ely CHQ & Ely HQ, Dublin – Multi venue
- New restaurant set up, including recruitment, menus and training
- Design work including bar installations.
- Purchasing AND stocktaking systems for over 500 wines.
HOTELS
Landmark Hotel, Carrick on Shannon
- Full operational management
- 60-bedroom 4 star hotel, 120 full and part time staff with a 110 cover fine dining restaurant, 200 cover brassiere, large Café and 4 bars
- Re-design and refurbishment brassiere with installation of a large central main bar, a new cocktail lounge
- Recruitment/training programme for the re-launch
Fitzwilliam Hotel, 5 Star, Dublin
- Ryder Cup promotion
- Recruitment, retraining for a busy food & beverage department
- Redesigned of bar