Case study example - Country Club - Spain
Our brief
To simply deliver substantial change, regain control of the business, F&B losing circa £420k per year. Complex included Gym, Health club, Tennis, leisure facilities, Cafe, Restaurants, Events etc
What we did
- Investigated the total business on multiple levels, understood, watched, listen and looked.
- Invested in total review of security.
- Commissioned loyal trustworthy audit team.
- Introduced total new systems especially in purchasing, control, financials, opening and closing procedures.
- Introduced robust controls including new processes, cost base, reviewed roles responsibilities
- after challenging time finally identified financial drain.
- Took interest in the staff and loved each customer.
Outcome
- Realigned leadership, control and management team.
- Worked daily towards recovering breakeven then into profit.
- After a year of back to control we delivered 80% improvement in membership loyalty, 40% increased F&B sales,
- restored reputation
- introduced new value proposition, new services, and products
- improved reputation and profile.
- owner confidence returned
Case study example - Hotel
Our brief
To investigate the Hotel's multi kitchen issues which comprised of:
- Poor food sales
- significant kitchen service problems
- kitchen equipment breakdowns
- Food safety issues
- huge wage costs - Head Chef spending 90% focusing on office work - unhappy kitchen staff
- big adverse customer feedback
- Missing GP% targets
What we did
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.
Outcome
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.
Case study example - Theatre Catering
What we did
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.
Case studies in Arts
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.
Outcome
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.
Case study example - Restaurant brand concept
Our brief
To create and deliver a Mediterranean Restaurant concept and brand in Kuwait, together with developing and driving a food culture within the clients company
What we did
Understood the cultural country together with the Restaurant scene, market and competition - please see 'our Middle East Portfolio' section
Outcome
Opened two Restaurants in Kuwait together with a further in Saudi Arabia
Case study example - Supermarket retail
Our brief
Creation of a F&B Retail concept within Morrisons Supermarket serving fresh food to go
What we did
Blank paper creation of the concept working with Morrisons directors and seniors to prove the brand and launch
Outcome
Full mobilisation of Morrisons 'Market kitchen' in eighteen properties. This was a two half year project for myself where Chef inspired F&B retail brand was created
Case Study example - Events Company
Our brief
Investors commissioned our services as business was operating with little structure in many areas, confused, out of control, inconsistent leadership. Substantial sales but little, if any, profit.
What we did
- Identified great sales and that customers were generally very happy
- Menus were very chaotic complicated adventurous with huge multi choices and hundreds of dish variations and requests possible.
- Identified absence of food costings or operator accounts
- Took a holistic approach by focusing on every aspect of a business's operations
- Identified areas for improvement and growth
- We were very inclusive with our findings and opinions.
Outcome
We delivered a tough but fair and inclusive forum report. This started by :
- Highlighting the successes which we shared with key players including the seniors and investors.
- During this session we re-educated the business with blanket controls.
- We demonstrated that with very little conflict and time that the food margins if controlled could be improved vastly.
- We recommended that the management be adjusted to enjoy single leadership and not two opposing Managing directors leading it.
Case study example - Faroe islands
Breathtaking archipelago of a local Restaurant in Nordic
We worked with renown Nordic landscape Photographer Arjan Wilmsen, and client on this incredible journey which took us to the Faroe Islands. Indeed a masterful place, well know for its huge awe-inspiring landscapes and cultural discoveries, where we created immersive and an amazing narrative driven portfolio, based around the people, the Atlantic wares location and of course the food
No wires, tripods and messing, just handheld capturing the mood and that unique creative detail
Over a number of days with varying locations Arjan Wilmsen delivered and challenged us to excel and as a team we framed and captivated our brief (with smiles)
Our Approach
Storytelling the creation of the authentic journey on the island of the two Restaurant owners. Their origin, from local Fisherman and Smokehouse with the insights, to the Chef, the environment and the perspective to incorporate elements of the culture and characters in the shots. Our brief was to drive the present business, profile, take-up and following
Our Team
That joint passion, technical brilliance and character enabled a combination and recipe of styles and colours from the rustic sea style, with earthy blending together with those rugged cliffs, verdant valleys and cascading waterfalls which brought the project alive. All of this was from a simple but brilliant backstory which we created on our first night of ever meeting