Every engagement is shaped around the priorities of the operation—whether strengthening profitability, developing people, refining service, supporting a pre-opening or building practical systems that endure.
Drawing on more than 35 years in international hotels, resorts and independent restaurants, I work alongside owners and leadership teams to turn recommendations into accountable action and measurable results.
AREAS OF IMPACT
- Profitability and commercial performance
- Guest experience and service consistency
- Leadership capability and team retention
- Pre-opening readiness and operational transitions
- Practical operating systems and accountability
- Concept positioning, reputation and market relevance
CONSULTING OPTIONS
Three practical starting points—each tailored to the priorities, scale and circumstances of your operation.
ONE-DAY OPERATIONAL TUNE-UP
A focused review designed to identify immediate priorities and practical next steps. Includes up to four hours working directly with the owner or leadership team.
- Operating priorities and business plan
- Financial performance and profit opportunities
- Food and beverage offer and standards
- Guest experience and reputation indicators
- Food safety and compliance
Outcome: An agreed priority action plan.
ONE-WEEK OPERATIONAL REVIEW
A structured review that builds on the one-day tune-up, allowing time to examine performance, observe the operation and work with leaders on priority improvements.
- Cost-saving and revenue opportunities
- Purchasing, stock and control systems
- Service standards and the guest journey
- Team capability and training priorities
- Action planning with clear ownership and timelines
Outcome: A prioritised improvement plan with specific recommendations and follow-up actions.
TWO-WEEK IN-DEPTH F&B OPERATIONAL WORKSHOP
A hands-on improvement programme for food and beverage leadership teams, combining diagnosis, implementation and clear accountability.
- Validate priorities and financial opportunities
- Review and implement operating best practices and SOPs
- Introduce practical tools, reporting and performance tracking
- Coach leaders and assign clear ownership
- Establish quantified actions, timelines and follow-up
Outcome: A documented improvement plan with leadership commitments ready for implementation.
CONCEPT & PRE-OPENING
Commercially grounded support from the initial idea through operational readiness and launch.
- Market, competitor and feasibility studies
- Concept positioning and business model
- Food and beverage concept, menu and service development
- Design coordination, operational flow and OS&E requirements
- Pre-opening planning, team readiness and launch support
Outcome: A concept aligned with its market, investment objectives and operational realities.
SPECIALIST SUPPORT
Flexible specialist support may be commissioned independently or incorporated into a wider engagement.
- Procurement strategy and OS&E programmes
- Menu and culinary concept development
- Rebranding, repositioning and guest-experience improvement
- Leadership development, job-specific training and culinary bootcamps
- Applications of AI and operational workflow improvement
- Public speaking, facilitation and motivational sessions
Outcome: Targeted expertise matched precisely to the operation’s needs.
START A CONVERSATION
Every engagement can be customised. Tell me a little about your operation, its priorities and where support would be most valuable.