To investigate the Hotel's multi kitchen issues which comprised of:
Worked in kitchen spaces to master food specs, service delivery pressures, dish builds, reinvented kitchen sections, set up methodology, understood workflows, crossovers, service times, and preparation. Developed a food style and concept and identity. Removed 50% of the time the Head chef spent with admin. Held him and the GM accountable for the standards and quality.
Invested in front of house (physically and with staff training) to build concept, energy, buzz, atmosphere and be on trend. Got everyone to smile.
By understanding the situation from independent position, giving genuine support, reviewing the menu content and appreciating the complications and the menus size we started to turn the corner.
We also redesigned dish build processes by improving speed, quality, morale, better hygiene, organisation. controlled food cost, customer feedback and reputation improved sales and it became a nicer, calmer place to work.
We forensically investigated the F&B outlets in detail, examining the people, the product, the profile and importantly the potential. We spent limited time with the operators and then delivered detailed recommendations which were later supported, actioned and implemented.
To conduct a 360 degree review of all F&B areas including provisions and services within various high profile Art galleries, Museums and leading Theatres. The venues included - Gallery Oldham, Touchstones Rochdale, Manchester Art Gallery, Urbis Manchester.
Reworked, streamlined and rationalised services and products, we rectified issues by improving speed, quality, organisation, staff welfare and dramatically improved sales. We also created and introduced unique , quality, smart offers with provenance, points of difference together with brands which were fit for purpose. We researched to provide advice about deleting catering offers from venues which were locally swamped with high level competitors.
To simply deliver substantial change, regain control of the business, F&B losing circa £420k per year.
Investors commissioned our services as business was operating with little control in any areas, confused, out of control, inconsistent leadership. Substantial sales but little, if any, profit.
We delivered a tough but fair and inclusive forum report. This started by :
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if you deal with F&B Business LTD then you will deal with John direct with no substitute's or juniors.
John is an Elected Master Chef of Great Britain for over thirty years
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