With over 28 years experience in the hospitality sector, I have worked with large corporations as well as smaller, independant venues. Having been responsible for over 20 new restaurant openings, I have successfully defined and implemented an operational blueprint for ensuring all legal compliance, resulting in 5* EHO scores.
My speciality lies in looking at the business requirements and putting into place an operational standard which is the backbone of the business. From operations manuals and due dilligence paperwork, to financial control measures and forecasting tools.
Bristol based, covering the South West and Wales area, although not limited to these.
For a no-obligation 30 minute conversation about how I can elevate your business, or help you define and establish your operational procedures, please use the contact form.
The below is a snapshot of what I can offer as your hospitality consultant, however I would welcome the opportunity to discuss your requirements:
New openings:
From a detailed analysis of what your business will be offering, we can work together to define a tailored set of operational standards to ensure you hit the ground running from day one of opening the doors. Having opened many restaurants from scratch, I am well aware of the requirements as well as the pitfalls of opening a new venue, and as such can offer a detailed roadmap from inception to profitability as well as arming you with all the tools and paperwork to ensure EHO complaince and oeprational excellence.
Menu Development and costings:
Whether you are a new opening, or an established operator and looking to implement some new menu changes to ensure maximum profitability we can work together to establish supplier pricing, detailed menu costings and GP reporting. In addition to this, I can offer continued sales analysis to monitor sales trends to ensure maximum profitability.
Hazard Analysis and Critical Control Points (HACCP) & Risk Assessments
To ensure your business has a robust and effective food safety management system in place, I can take a detailed look at your processes in place and design a comprehensive HACCP plan to suit your business needs to ensure you are fully compliant.
Riska assessments are essential to the smooth and safe operating of any business, and I offer a full detailed analysis of any and all potential hazards as well as offering solutions to mitigating any potential health and safety hazards.
Operational Standards
I can analyse either your existing standards, or help you create a completely new operational structure. From defining daily due dilligence paperwork to ensure your kitchen meets all Environmental Health standards to receive a 5* rating, all the way through to establishing disciplinary and greivance procedures so that you can be confident your management are fully compliant when dealing with any staff issues that may arise.
As a business owner, you can be confident that once armed with this information, your management team will be operating efficiently, and within the law.
Stock taking and inventory management
In addition to developing and costing your menus, I can offer a bespoke, independant stock taking service, ensuring complete transparancy when it comes to stock management. Having an outsider come in to conduct stock takes, be that weekly or monthly, ensures a level of accuracy possibly not attained from conducting these in house, also allowing your management team to focus on driving sales and developing their team.
This can also highlight loss leading menu items and help refine and increase profitability from a detailed analysis based off of real time sales data.
Social Media content
While I do not consider myself a social media manager, I do have an extensive background in social media, and am also a professional photographer of over 20 years. So if you are looking at launching a new menu, or require a bank of content to fill up your social media pages from full food and interior photography, to short reels, you will be armed with content to ensure your social media presence is fresh and engaging.