We would like to invite you to chat over a no obligation virtual coffee or take a moment to drop us a line below...
email: john@johnbensonsmith.com or give us a ring on tel (+44) 7798662929
Let's chat sometime!
John Benson-Smith
former judge BBC MasterChef
We understand those two key words - commercial and profit, the two fundamental cornerstones of business.
Our thinking is different, we have industry-acknowledged profile, deep and detailed CV's, client resumé, experience, passion, skills, knowledge and insight.
Each week we are in a variety of Food and Beverage businesses in either the UK, Europe or the Middle East. We are continually understanding, assisting and supporting our Clients, to give them the unfair advantage.
We are human, we cut the bull and become team players with your existing team. We will tell you what is wrong and suggest how to fix it. We won't send you a junior, replacement or fob you off. We are open, clear, concise, conscientious, to the point and really great communicators.
We arrived in Consultancy due to sheer demand for our services from Clients. Importantly NOT because we were washed up, finished or failed in the Industry. We enjoy a 'feet on the ground' approach. We don't do boring or have briefcases!
Nothing beats independent view points, experience, knowledge, wisdom and background. To enthuse in a trade is essential to finding solutions and driving passion and integrity to improve and fix
CLIENT NEEDS –
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 accountability, pinpointed financial drain
OUTCOME - Recovered break even into profit, restored control, improved membership loyalty 80%, sales increased 40%, reputation, new services & products, improved reputation and profile
CLIENT NEEDS -
Significant Kitchen service issues with huge wage cost, big adverse customer feedback, mad house
WHAT WE DID - Lived in Kitchen spaces to master food specs, delivery pressures, dish builds, reinvented kitchen service, set up methodology. understood work flows, cross overs, service times, preparation.
OUTCOME - Rectified improved speed, quality, morale, hygiene, organisation, food cost, customer feedback reputation, improved sales, became nice place to work.
CLIENT NEEDS -
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
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 -
OUTCOME -
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 -
OUTCOME -
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.
WHAT WE DID -
OUTCOME -
Forensics in F&B is fascinating detective work. It's about collating information and evidence ... sometimes under pressure. We are asked "surely you must have met 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 -
OUTCOME -
ISSUES -
Independent review of the complete Food and Beverage operation with a view to what changes and improvements could be made to drive further revenue, reputation, value and profit. What did its' customer base say?
WHAT WE DID -
OUTCOME -
ISSUES -
Longstanding restaurant of good repute has slowly seen its' sales eroded and customer base withered. 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 -
OUTCOME -
The three examples above at the top we have shared together with what we did and the essential outcomes
For twenty years 1999 - 2019 we were strategically involved with City Football Group - Academy - Etihad - First Team - New York City Football Club. 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 in 2019 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 Catering USA. Also future view of proposed rebuild of the venue over the next five years.
Worked with FFC (then in house Catering team) and then 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; 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
Branded restaurants or independents in the Middle East, Spain, Channel Islands UK etc. From city centres and towns to location destinations, be it casual dining to franchise either Rosette and Michelin star rated* (*where we learnt part of our trade) we enjoy it all
CAD, M&E, ergonomics, logistics, time and motion, work flows and productivity - we work with the 'all important' end users and guarantee a "fit for purpose" approach
Fresh authentic Mediterranean style concept 200 seater
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 has the benefit of a large external terrace
New Market Kitchen opened in Canning Town in London November 2019, as part of a new wave of concepts. We worked on the Market kitchen project with Morrisons retail supermarkets
"You learn in business and life that everything in life (even a great opportunity like this) has a start, a middle and an end. So in June 2019 I woke up one morning and decided the uniform did not fit anymore. I took the decision to move on.
I was originally appointed in 1999 to steward and influence the Club Catering from Maine Road and into the new City Of Manchester Stadium and to carve a new style of Culinary, Hospitality and Fast Food into the UK and European Stadia Market. This included each and every area of the Campus including the First Team, Youth Academy and Women's Football. It was the end of a dream job which famously spanned over twenty years, wow what a time - and through many owners, CEO's, Chairmen and Managers.
In 1999 it was voiced that I was Manchester's most successful Chef hence my original involvement. My work with City led to my involvement in Catering with eighteen Sporting / Football Clubs in total ...
So many memories, so many ownerships, so many experiences, so much change
As part of IVM team of associates we were commissioned to support with catering at the inaugural Saudi Cup 2020 at King Abdul Aziz Racecourse, Riyadh, Saudi Arabia
We work with venues, establishments and businesses around the world
Able to understand challenges and the essential fixes with speed
We become one of you and also can work remotely
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.
- Understand the effects and operating needs of business in Covid - 19
- Train train train !
- Know your financial numbers every day!
- Work to a plan (making it up probably won't work anymore - did it ever?)
- Sheep or Wolf ?
One of John's favourite quotes was made by one of the former Chief Operating Officers for Manchester City Football Club.
"JBS was the best signing I ever made for the Club !"...
Please see John's Linkedin profile for the rest -
Q... How do I contact John?
A... Simply email john@johnbensonsmith.com or call my mobile, I am always happy to chat and assist, naturally all matters remain confidential.
Q...What's the cost?
A...To chat and meet initially nothing..what is important is to understand your wants, needs and requirements and then from this we can look to understand the possible investment along with the benefits etc
Our support and strength in Restaurant Consultancy
Working with nearly twenty Stadia and Clubs in Food
Underpinning great Hotels with good food and service