We understand the word commercial and another word called profit which is not dirty one.
Our thinking is different, we have real profile, deep and detailed CV's, client resumé, experience, skills, knowledge and insight.
Each week we are probably in another Food and Beverage business, understanding, assisting and supporting.
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, to the point and really great communicators.
We ended up 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 feet on the ground.
We don't do boring or have briefcases!
Nothing beats experience, knowledge wisdom and background. To enthuse in a trade is essential to finding solutions and driving passion and integrity to improve and fix.
Overseas - fraught atmosphere, confused leadership, poor accounting, security issues, few processes, systems and procedures, little trust, low productivity, poor sales, a bad reputation.
Multi-faceted Hotel Kitchen operating without set preparation service sections or food collection points. Unfortunately a lack of methodology.
Food and service products sold at low prices of inconsistent, questionable quality with little brand identity. The business was surrounded by a significant number of trusted high street competitors
Joining an existing team pronto and almost instantly is a skill, especially if the business is at threat or has a looming set of timelines to meet and deliver
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.
Outdated food, lack of fresh ingredients, absence of food ethos or values, bizarre menu mixes, antiquated kitchens, yesteryear management approach.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.
Very adventurous food and menus, multi choice menus with hundreds of dish variations and requests. Operates without food and labour cost control, confused business identity. Inconsistent management and leadership.
Forensics in F&B is fascinating detective work. it is about collating information and evidence ... sometimes under pressure. We are asked surely you must have met this issue previously?
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.
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?
Longstanding restaurant of good repute has slowly seen its' sales eroded and its' customer base withered. With sales on the dip and rising costs, it needed delicate input to assist it with what should be its' identity in the future?
for what our solutions were and how we drove change and enabled the various clients to proposer .... please give us a call
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. Spurs were looking for a third party contract caterer.
Substantial, extensive new fit out of both Hospitality and Kiosk areas including new Restaurants, Kitchens and Central Production Kitchen
Our Consultancy worked on a key project for Crystal Palace in 2019 to great effect.
In-depth review of Catering facilities at the Bernabeu Stadium. Also future view of proposed rebuild of the venue over the next five years.
New Riverside stand development including layouts, drawings and specification of kitchen areas
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 more etc.
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 a few others etc. 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.
Fresh authentic Mediterranean style concept 120 seater within Grand Avenues Mall, Kuwait - favoured in the summer
Favoured in the cooler months this restaurant is enjoyed in the winter months as it enjoys external areas.
John has been engaged as Business Strategist for our new client F3 who are Stadia Caterers at Etihad and also Watford FC and their parent company cater for McLaren F1, the Open, Goodwood and Lords.
Former BBC MasterChef judge, John ran around kitchens from the age of sixteen as Apprentice Chef to learn his trade. His learnings have taken him from Yorkshire to London, Brighton, Stratford Upon Avon, Manchester, France, Spain, Greece, Italy and the Channel Islands to include but a few. He has enjoyed City Centre Hotels, Five Star, Restaurants, Bistros, Cafés, Casual Dining, Fine Dining, Contract Catering, Directors Dining etc.
After driving the Black Swan at Helmsley on to the map (his first Head Chef job after Callow Hall in Derbyshire) he enjoyed time in the South of France at a three star Michelin Restaurant in La Napoule near Cannes with Chef Louis Outhier (who had held three stars for 25 years).
This previous Chef of the Year arrived in Manchester in 1992 joining the V&A Hotel owned by Granada TV quickly named as "SuperChef" in the City. This was where he carved out a reputation for great food (allowing the industry doubters who were cynical of attempting to enter cities with Restaurants, the way in). His non-food mentors were Granada TV Business gurus Gerry Robinson and Charles Allen. This elected Master Chef of Great Britain appeared frequently on TV, Radio, Magazines, shows and as a recipe author on a regular basis.
John was one of the first chefs to enjoy sponsorship and he entered years of demonstrating at the BBC Good Food Show, Ideal Homes Show, Restaurant Show and more. He had his own industry newspaper column for 13 years called "Benson Bites Back", he also ran his own Cookery School for over nine years. He took the decision to move away from the crowded, gimmicky "Celebrity Chef" world to reputation for a strong business commercial approach.
He was the Original Flavour Designer to Walkers Sensations Crisps, Product Developer for Nestle Chocolate and was invited to look at NHS Hospital Food with Loyd Grossman and the then Prime Minister, Tony Blair. He visited 48 Hospitals in the UK as he battled with officialdom to improve NHS food standards.
John started the revolution within Stadia when he was "signed up" as Consultant Chef to Manchester City Football Club new ground in 1999, who have been one of his clients up until June 2019, latterly enjoying a collaboration with Marco Pierre White, long term business relationship with Garry Cook and also Alistair Mackintosh.
1996 took him back over the Pennines to Yorkshire to develop the former Monastery Hazlewood Castle which was in a complete state of disrepair and needed a road building, new roof, mains water, mains gas and electricity, and then working out where it was to sit in the market in terms of its' profile, market etc?
We could go on ....
"I felt like I had achieved in my own industry (after 30 + years) with track record and profile.
Few Consultants can boast this, most just want out for an easy life having not really made it in Catering".
John was approached 15 or so years ago on a consistent basis by a number of individuals, companies and businesses with requests for him to assist and advise them in their food / catering businesses.
This included product endorsement, research and development, a number of big refurbishments, many new openings and lots of Restaurants who needed an external set of "tough" eyes to focus on their products, people, profit and profile.
JBS who paints it all as he sees it, had a strong eye for commercials and was legendary for his forensically investigational approach to Catering businesses.
His initial clients were impressed, and he was then engaged by Arts Council, GNER trains, Nestle, BMW/Mercedes, Eurest, Compass, Pubs, MCFC, Bistros, Food Manufacturers, Restaurants , Hotels, Cafes, Medirest etc., we can go on.
Ally has enjoyed over twenty plus years experience in Hotels, Restaurants,Theatres and Leisure with her excellent front of house customer service training also working with World Class Service.
She was Compere and Host Presenter for national Food shows and Food Festivals which included TV Celebrities such as James Martin, Gino D'Acampo and the Hairy Bikers. Ally was also an in-store Demonstrator for M&S as opposed to the traditional male TV Chefs!
Ally consulted for eleven years with Manchester City Football Club, leading over hundred hosts and hostesses in award-winning Hospitality. Ally also works in the Middle East driving staff customer training in the Restaurant sector.
Our support and strength in Restaurant Consultancy .
Working with nearly twenty Stadiums and Clubs in Food
Underpinning great Hotels in good food and service