/Hospitality operations
Standards that hold when you are not in the building.
For owners who want the property run their way, every day. We audit the operation, write the systems, train the team, and step in as general manager when you need cover.
What we do
- /001/
Procedures and paperwork
Standard operating procedures, spec sheets, checklists and templates for every department, in the tools your team already uses. It is the paperwork that slips first when a property gets busy, so we write it to last.
- /002/
Stock, costs and rotas
We work with each department and your finance team on stock levels, cash flow and running costs. Rota and budget templates that staff the property properly without overspending, and food and drink costings that match what you actually buy.
- /003/
Kitchen and service design
For a refit or a new build, we plan the space around how the kitchen and the service really work, so everything is to hand on a busy night.
- /004/
Service standards and training
We start with a mystery guest visit to see where the team really is. Then we set the standard and train to it until it becomes habit.
- /005/
Developing your team
Reviews, progress records and a clear HR structure, with improvement plans where they are needed and local HR specialists brought in to keep you compliant. We coach chefs from chef de partie up to sous chef and head chef, so you keep and grow the people you have.
Need to hire? Our Talent service finds and places chefs and managers.
- /006/
Specialist areas
Spa and wellness, watersports and other guest programmes, set up by specialists from our network and managed by us alongside the rest of the operation.
From the first call to a team that runs it without us
Every project is scoped to the property. The first call is free.
- /001/
We listen.
A free first call about the property, the team and what is not working yet.
- /002/
We plan.
A written plan with a fixed scope and fee. You know what we will do and when.
- /003/
We work on site.
Alongside your team, until the standard holds without us.
Revitalising a village pub
A sous chef trained rather than a head chef hired. Three full-time staff, a bigger kitchen and a new garden room, still running on the same systems three years on.