Thanks to OUR award-winning industry experience of many years standing, we layer our thinking, which is underpinned with our PASSION, SKILLS, KNOWLEDGE, WISDOM and INSIGHT
We thrive on ... ASSISTING AND SUPPORTING OUR CLIENTS to give them the UNFAIR ADVANTAGE (either virtually or in person) also 'uniquely' educating and mentoring your workforce
We enjoy removing complexity, we worship planning and reach our DECISIONS & CONCLUSIONS WITH CLIENTS, based upon a number of factors including an inclusive approach, hence the occasional brainstorming
We are human, we cut the bull and become team players with your existing workforce.
We will help you to understand what is wrong and suggest how to fix it. We won't send you a junior, a replacement or fob you off. We are open, clear, concise, conscientious, to the point and really great communicators.
We shoot 'straight from the hip' and stick to being open, clear and uncomplicated
Working with textures, flavours and the colours to develop dishes recipes and spoonfuls is very close to our hearts. It doesn't matter to us whether it's in a bag, a box, a carton, tin or plate. What matters is that it delivers on the palate!
Understanding is key - being fanatical comes naturally!
Over thirty years as an elected Master Chef of Great Britain, John's ability to appreciated and understand the industry is legendary
When food and the environment are passionate to you and your team, then the 'doughnut economics' are to be listened to, created and lived by.
PS we also work frequently with interior designers and also brand agencies!
After visiting 48 Hospitals with the original ‘better hospital food‘ initiative under Loyd Grossman in 2001, it is exciting to be part of the new project twenty years later..
We created our Consultancy due to sheer demand for our services from Clients, which was based on our industry achievements. We have great energy, make good connections, enjoy a 'feet on the ground' approach and always aim to leave a legacy. We don't do boring!
Nothing beats independent viewpoints, experience, knowledge, wisdom and background. To enthuse in a trade is essential to finding great solutions, driving passion and integrity to continually improve and fix.
CLIENT SCOPE –
Deliver substantial change, regain control losing £420k pa
WHAT WE DID – Investigated on multiple levels, realigned leadership, security, accounting procedures, robust processes, systems procedures, cost base and operating expenses, reviewed productivity, identified financial drain
OUTCOME - Recovered breakeven then into profit, restored control, 80% improved membership loyalty, 40% sales increase, reputation restored, new services & products, improved reputation and profile
CLIENT SCOPE -
Significant kitchen service issues with huge wage cost, big adverse customer feedback, mad house!
WHAT WE DID - Worked in kitchen spaces to master food specs, delivery pressures, dish builds, reinvented kitchen service, set up methodology, understood workflows, crossovers, service times, preparation
OUTCOME - Rectified by improving speed, quality, morale, better hygiene, organisation, controlled food cost, customer feedback reputation, improved sales, became a nice place to work
CLIENT SCOPE -
360 degree review of catering areas inc. provisions and services within high profile Art Galleries, Museums and Theatres
WHAT WE DID - Delivered detailed recommendations which were supported, actioned and implemented
OUTCOME - Reworked, streamlined and rationalised services and products. Created and introduced unique quality smart offers and brands (fit for purpose) and also deleted catering offers from venues which were swamped locally with high level competitors
Joining an existing team and slotting into it almost instantly is a skill, especially if the business is under threat or has a looming set of timelines to meet and deliver - sometimes distressed businesses or in crisis
ISSUES - Huge menus with massive choice, absence of financial control and calculations, few policies, no review of pricing, rising overheads, customer complaints with regards to poor consistency. Constant undermining of the management by ownership
WHAT WE DID - Educated the business with blanket processes, systems and procedures, clear reporting lines, reviewed individual outlet profitabilities etc
OUTCOME - Good financial and business control, increased sales, repeat custom and into profit
ISSUES - Outdated food, lack of fresh ingredients, absence of food ethos or values, bizarre menu mixes, antiquated kitchens, yesteryear management approach. Profit expectations unreasonable, overall model unsustainable
WHAT WE DID - Summary findings were to review the businesses leadership, either sell and get out or build a longterm plan, take note of the market, the clients, the trends and the competitors
OUTCOME - The business was remodelled, changed its principles and ensured innovation
ISSUES - Very adventurous food and menus, multi-choice menus with hundreds of dish variations and requests. Operating without food and labour cost control, confused business identity. Inconsistent management and leadership. A lot of running around for a breakeven P&L
WHAT WE DID - A tough open forum report which was shared with key players
OUTCOME - a lot of listening, then a huge complete new set of changes were rolled out.
Now back into profit, increased sales and uplift in reputation
Forensics in F&B is fascinating detective work. It's about collating information and evidence ... sometimes under pressure. We are often asked "surely you must have come across this issue previously"?
ISSUES - Market's perception was that it was out of touch, outdated and wouldn't listen. Lacked modern day ingredients for sale, offered cheap, low quality items, heavy, unhealthy foods. Brochure was difficult to understand and its' style and communication twenty years out of date
WHAT WE DID - Identified opportunities and the need to be on trend and understand the market
OUTCOME - Business facelift, new marketing relaunch & hit back into the market. Radically improved sales and bottom line
ISSUES -
High profile 'ego based' food & beverage operation on a mission for recognition. But what changes and improvements could be made to drive poor revenue, confused reputation, historically loss making, huge staff issues.
WHAT WE DID - Listened, understood and presented a tough detailed plan
OUTCOME - Change leading to a new concept. The principle was removed by the business and it flourished. Its' pursuit of award stardom ceased as it simply enjoyed profit, smiles and contented customers
ISSUES - Longstanding traditional membership only business of good repute which had slowly seen its' sales eroded and customer base wither. Running at a financial loss with sales on the dip and rising costs, it needed delicate input to assist it with what should be its' future identity
WHAT WE DID - Detailed forensic investigation
OUTCOME - Huge changes in committee thinking and the need for one direction and one plan, which led to its slow resurrection. However indecision reigned supreme
For twenty years 1999 - 2019 we were strategically involved with City Football Group - Academy - Etihad - First Team - New York City Football Club. Catering, designs, layouts, kitchen areas, concepts restaurants - overall shaping catering content and hospitality
We assisted Tottenham Hotspur as Catering Consultants with the Catering tender contract prior to the new Stadium opening, moving from old Stadia to new, Spurs were looking for a third party contract caterer
Working for the Alliance Stadium senior team of Arena One in Munich Germany, AO often take over conceptualisation, planning and execution of sporting and corporate events around the globe
Our Consultancy worked on a key project for Crystal Palace FC to great effect, overviewing the Food & Beverage business and proposing changes and improvements
In-depth review of Catering facilities at the Bernabeu Stadium, Spain for Legends international USA. Also future view of proposed rebuild of the venue over the next five years
Worked with FFC (then in house Catering team) and new proposed Catering development including layouts, drawings and specification of kitchen areas for Fulham Pier
Commissioned by the Arts Council to look into Food & Beverage in the Arts and Culture. Our experience includes Birmingham Hippodrome; Urbis Manchester; Octagon Theatre, Bolton; Manchester Art Gallery; Rochdale; Bradford; Edinburgh Festival Theatre; Oldham; West Yorkshire Playhouse; Blackpool Grand and others
We worked for the UK's most visited Zoo plus luxury Resort Village and Theme Park at Flamingo Land; Blackpool Pleasure Beach; Granada Theme Parks and others. We are experienced in fast food and have detailed knowledge of this sector
We taste test and critique for textural feedback which sense checks creditability and quantify manufacturers' food.
CAD, M&E, ergonomics, logistics, time & motion, workflows and productivity - we work with the 'all important' end users and drive a "fit for purpose" approach.
We were exclusively commissioned to create structured and detailed high profile Culinary & Gastronomic adventures, experiences, courses and activities in the Kingdom for 2021 and onwards
Fresh authentic Mediterranean style concept 120 seater within Phase Four of Grand Avenues Mall, Kuwait - favoured in the Kuwaiti summer months
Favoured in the cooler months, this restaurant is enjoyed in the Kuwaiti winter months as it has the benefit of a large external terrace
We played a key role in the opening of two 500 seater Restaurants for our client in U-Walk Riyadh in January 2020, offering Mediterranean and also Kuwaiti cuisine
Twenty fantastic, hugely memorable, historic years in Stadia as Consultant Chef (Catering Consultant) to Manchester City Football Club, which I loved but it was time to move on. So in 2019 it was time to give back the badge (yes after 20 years) and pay my big respects.
During the years I also worked for and with many others including Tottenham Hotspur FC, Fulham FC, Scottish FA and two handfuls of other Clubs inc two high profile Arenas in Europe. All done and told my work as a Consultant totalled around nineteen Clubs in total.
It is all about the fans and customers (Clubs often use an expression Fan's Experience) their food and drink and developing the business, understanding the demographics of fans and the county, country and area. Embracing and listening to market, the trends (or driving and creating your own). Getting an opinion, ethos, belief and set of values and agreeing your vision and mantra. It is maybe the frenzy of Beers and Burgers, Hospitality or what I call Restaurants, first team player feeding or whatever.
Commonly Stadia is about change, fix and sort or it is new builds, expansion or tender or a bit of each. Whatever, it can be tough but the human element probably like in most businesses, is the bigger challenge.
PS to let you into a secret I am not actually a Mancunian!
I arrived in Manchester in '92 and experienced a minimal Food & Beverage / Restaurant / Hotel / Events scene which probably required huge energy.
My industry peers and profiled Chefs from Lancashire initially did not get Madchester or the opportunities, thinking “who the hell wants to eat in a City etc”. Amusingly a few years afterwards thousands of operators woke up and flooded the City. Many arrived and many departed.
Attempting to be Mancunian, paying respect and embracing 'Madchester' and its fantastic people and culture to me was 100% important if not essential. Especially as a Yorkshireman, I embraced the City and attempted to leave the legacy thing and not do what is commonly referred to as 'the Seagull effect'.
So many memories, so many ownerships, so many experiences, so much change
As part of IVM team of associates we were commissioned to create and support the catering at the inaugural Saudi Cup 2020 at King Abdul Aziz Racecourse, Riyadh, Saudi Arabia
Be it establishments and businesses around the World, Channel Islands, Greece, Italy, Spain, France, Kuwait and Saudi the 'bill of fayre' is crucial.
Menus are easy in theory, it is how they are interpreted which is vital, the GP they return and what message they give off
Wherever the location of the event, we have years of experience of creating great menus for large gatherings
Our relationship with clients and the focuses scopes and projects usually works on a retainer of services basis or whatever enables all parties to focus upon achieving a great end result.
We commonly work with CEO's, Managing Directors, Investors, Architects, Design houses, Boards, Accountants, Commercial directors, Culinary directors and Executive/Head Chefs.
Hands-on and renowned for our business turnaround skills, also our understanding as operational analysts, we bring a fresh, knowledgeable approach to any team.
We understand detailed, real world Food & Beverage, be it Five star Hotels, Theme Parks, High Street Restaurant chains, Premiership Stadia, R&D, real Fresh Fast Food or collaborating with Marco Pierre White.
