Openings
Concept to first service: brand, menu, team, procedures and launch.
Turnarounds
Rooms that are busy but losing money. I find where it is going.
Relaunches
A venue that has lost its point of view gets a new one, and the systems to keep it.
Product overhauls
Menus and drinks lists rebuilt, costed properly and put on spec.
Procedures, written down
The whole operation on paper, so the business stops depending on you being in it.
Late-night operations
Door culture, dispersal, licensing. The 1am room, run properly.
Five kinds of room.
Bars
Cocktail rooms, neighbourhood locals, high-volume wells. Most of my working life.
Restaurants
Independents from 30 covers to full-house bookings.
Hotels
Food and beverage floors that stop being the weak point of an otherwise good property.
Pubs
Cellar to kitchen. The local, run like it matters.
Late night
Clubs and 4am rooms, from the door to close.
I have done this work informally for years, for owners I know. Written-up projects will appear here as they finish under The Section.