Services
Engagements shaped around the problem, not a retainer template
Most venues need two or three of these at once. We scope the work after reading your numbers, and we tell you when something is not worth doing.
Strategy
Concept, positioning and growth planning grounded in the covers and check averages your neighbourhood will actually support.
What it covers
- Concept development and repositioning
- Trade-area and competitor read
- Site selection and lease sanity checks
- Second-site and multi-unit roadmaps
Owners opening a new site, refreshing a tired concept, or planning unit two through five.
Operations
Service standards, prep discipline and shift rhythms that hold up on a full Friday with two people called out.
What it covers
- Front and back of house SOPs
- Labour models and shift scheduling
- Pre-opening and takeover support
- GM and head chef coaching
Teams whose service quality swings with the rush or with who is on shift.
Profitability
Line-by-line margin work across food, beverage, labour and overhead — without shrinking the plate or the welcome.
What it covers
- Menu engineering and plate costing
- Beverage and coffee programme margins
- Supplier and contract renegotiation
- Prime cost targets by day-part
Busy rooms with disappointing bottom lines.
Revenue & Performance
Covers, check average and day-part mix managed as one system instead of three disconnected reports.
What it covers
- Menu pricing and upsell architecture
- Day-part and seasonality planning
- Delivery, takeaway and channel economics
- Sales per labour hour benchmarking
Restaurants and cafés leaking margin to delivery apps or discounting into a quiet midweek.
Audits
An unsentimental read on where the venue stands — financial, operational and guest-facing — in weeks, not quarters.
What it covers
- Kitchen and bar operational audits
- Cash handling, voids and comps review
- Mystery-diner and service quality checks
- Food safety and compliance walk-throughs
Owners, investors and landlords who need an independent picture.
Efficiency
Fewer systems, cleaner handoffs, less waste — so managers spend their day on the floor instead of on admin.
What it covers
- Prep, par levels and waste reduction
- POS and tech stack rationalisation
- Purchasing and inventory discipline
- Energy and equipment cost control
Groups carrying too many tools, too much manual counting, or both.
Brand & Marketing
The room, the reputation and the repeat guest treated as one plan — so marketing spend drives covers that actually carry margin.
What it covers
- Brand positioning and guest narrative
- Reservation, loyalty and CRM strategy
- Review, reputation and local-SEO management
- Campaign and calendar planning by day-part
Venues spending on ads and delivery promos without a way to tell what brings a guest back.
People & Training
Hiring, onboarding and skills systems that protect service quality as you open, scale or replace key staff.
What it covers
- Role definitions and hiring profiles
- Onboarding playbooks for FOH and BOH
- Service and product standards training
- Retention, pay-band and progression frameworks
Operators losing good people to better-run competitors, or scaling faster than they can train.
Technology & Systems
A POS and tech stack that talks to itself — one source of truth for sales, cost and labour, instead of six exports and a spreadsheet.
What it covers
- POS, KDS and inventory integration
- Reporting and real-time dashboards
- Delivery and online ordering setup
- Data clean-up and system migration
Groups whose numbers live in five tabs and arrive a week late.