Helping Hospitality Businesses Increase Profit, Efficiency & Guest Experience
Combining 15+ years of Michelin-starred culinary standards with battle-tested business ownership. From menu costing and kitchen ergonomics to full operational turnarounds.
Strategic Services Grid
Tailored modules designed to target specific operational challenges or build your business from scratch.
Restaurant Start Ups
End-to-end guidance from concept validation to launch execution.
Restaurant Openings
Critical path management, soft launches, and pre-opening operational trials.
Kitchen Design
Ergonomic layout design for optimal workflow, speed, and chef safety.
Menu Development
Culinary engineering balancing flavor innovation with high kitchen throughput.
Food Costing
Rigorous recipe costing, portion controls, and GP target optimization.
Supplier Negotiation
Leveraging vendor relationships to secure premium supply at competitive rates.
Wine Programme Development
Curated wine lists, sommelier training, and high-margin cellar management.
Operational Systems
Standard operating procedures (SOPs), prep sheets, and opening/closing checklists.
Staff Training
Front-of-house hospitality service standards and kitchen line efficiency.
Recruitment
Headhunting and vetting top-tier executive chefs, general managers, and teams.
Business Strategy
Long-term scaling models, brand positioning, and multi-site expansion.
Profit Improvement
Deep-dive financial audit to eliminate waste and boost net EBITDA.
Restaurant Turnarounds
Rapid diagnostic and turnaround plans for underperforming hospitality venues.
Hospitality Mentoring
One-on-one executive coaching for general managers and head chefs.
Technology & POS Systems
Integrating modern EPOS, kitchen display systems, and inventory software.
Marketing Ideas
PR activation, influencer dining, and localized press strategy.
Loyalty Programmes
Bespoke VIP guest retention models and corporate dining memberships.
Guest Experience
Comprehensive secret diner audits, lighting, sound, and service flow.
Data-Driven Diagnostics + Culinary Vision
Every project begins with a 360° operational audit — analyzing food waste, labor cost percentages, guest reviews, and kitchen flow before building an actionable implementation roadmap.