We develop People; Profile; Product; Processes & Profit - we are pragmatic & drive big results in Food service & Retail
email: john@johnbensonsmith.com
We develop People; Profile; Product; Processes & Profit - we are pragmatic & drive big results in Food service & Retail
email: john@johnbensonsmith.com
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
Sheffield base Yorkshire Catering Contractor reviewing - Sheffield City Hall - Scarborough Spa - Whitby Pavilion - Ponds Forge (Sheffield Swimming centre) - Ice Sheffield
Greater Manchester based Caterer working within contract catering and events market
Food company in Manchester Airport area who required assistance and direction with regards systemising the business and its processes and procedures
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 drive a "fit for purpose" approach
The first of many Market Kitchens 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 for over two years from simple thoughts on paper & pencil to delivering reality
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
We played a key role in the opening of two 500 seater Restaurants for our client in U-Walk Riyadh in January 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 Fans 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 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 what is commonly called the Seagull effect.
Stadia and Arena has been hit like many businesses very badly by Covid-19, it has so many great people but let us work to get back on top together.
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 establishments and businesses around the world, Channel Islands, Greece, Italy, Spain, France, Kuwait and Saudi
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 ?
Our support and strength in Restaurant Consultancy
Working with nearly twenty Stadia and Clubs in Food
Underpinning great Hotels with good food and service
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.