Our work
Projects we're proud of.
A selection of the businesses we've worked with and the outcomes we've helped them achieve. Names and details have been changed where requested.
Menu overhaul that cut food cost by 8% without losing a single cover.
The challenge
A three-site restaurant group was struggling with inconsistent food costs and a menu that had grown unwieldy over five years. GPs were below target and the kitchen team were stretched.
Our approach
We conducted a full menu audit across all three sites, rationalised the range from 48 dishes to 28, and rebuilt the supplier relationships from scratch. New recipe cards and costing sheets were introduced for every dish.
The outcome
Food cost dropped from 34% to 26% within three months. The simplified menu improved kitchen speed and reduced waste. Guest satisfaction scores increased across all sites.
First premises licence secured in six weeks — on time for opening.
The challenge
A first-time operator was opening a late-night bar and had no experience of the licensing process. They had already lost one potential site due to a failed application and were under pressure to open on schedule.
Our approach
We took over the application from scratch — reviewing the premises, drafting a robust operating schedule and engaging proactively with the responsible authorities before submission. We managed all correspondence and attended the hearing.
The outcome
The licence was granted without objection at the first hearing. The venue opened on its planned date, six weeks after we were engaged.
Events programme that generated £180k in incremental revenue in year one.
The challenge
A private members club had a beautiful events space that was sitting largely unused outside of member dining. They had no events strategy, no dedicated resource and no idea where to start.
Our approach
We developed a full events programme — from a calendar of member events to a private hire proposition for external clients. We managed supplier relationships, staffing and on-the-day delivery for the first six months.
The outcome
The events space generated £180,000 in incremental revenue in its first year of operation. The club now has an in-house events coordinator and a fully booked calendar.
From a 2-star rating to 5-star across all sites in four months.
The challenge
A growing casual dining brand had received a 2-star food hygiene rating at two of its five sites following routine inspections. The issues were systemic — poor documentation, inconsistent temperature monitoring and gaps in staff knowledge.
Our approach
We conducted a full HACCP review across all five sites, rebuilt the food safety management system from the ground up and delivered a training programme for all kitchen managers. We then supported the re-inspection process.
The outcome
All five sites achieved a 5-star food hygiene rating within four months. The new food safety management system is now embedded across the business.
Front-of-house training programme that lifted guest scores by 22 points.
The challenge
A boutique hotel group was receiving consistently average guest satisfaction scores for its restaurant and bar service — despite strong food quality. The issue was front-of-house: inconsistent service standards, poor product knowledge and high staff turnover.
Our approach
We designed and delivered a bespoke training programme covering service standards, menu knowledge, upselling techniques and complaint handling. The programme was rolled out across all properties over eight weeks.
The outcome
Guest satisfaction scores for food and beverage service increased by 22 points within three months of the programme completing. Staff retention improved and the group has since commissioned a second phase.
Work with us
Want results like these?
Every project starts with a conversation. Tell us about your business and we'll put together a proposal.