Why would you need a restaurant consultant?
You know how you want it all to be. Surely it’s an extra expense which could be better used for buying a cooker. The point about the right experienced advice is that it should save you money.
How I work
Everything you need from finding the premises to the opening day. With ongoing mentoring and monitoring of performance.
Get in touch
Find out more about me and my approach, and feel free to Contact Me to talk about your project.
Recent blog posts
The Costs of Fraud
There has been substantial publicity around the bankruptcy of Patisserie Valerie, for a number of reasons. It’s a brand which many people know, having expanded to multiple high streets over…
Comme Des Garcons and Rose Bakery
All my life I have loved fashion. This does not mean shopping. Having to go out and find a dress for a particular occasion, or even far worse, idly trawling…
Eating in and out in Paris
These days London is acknowledged to be a hot contender for food capital of the world, thanks to its diversity and the creativity of its concepts. And although we blasé…
Baltic Bakehouse Liverpool
I have just spent a year in Liverpool off and on, dispersing and disposing of my late mother’s house and effects, and re-acquainting myself with the city. It is a…
La Ferme London
In case you thought there were more than enough restaurants at the Farringdon road end of Exmouth Market, let me introduce you to another one. Quietly over the last 2…
Restaurant Sound
An architect designs an empty restaurant, that’s for sure. There are no people getting in the way, no piles of messy food and no wine glasses to knock over. There…
The Greek Larder
Theodore Kyriakou is an old hand, with great taste in spectacles. He was instrumental in 1999 in introducing Londoners to a world of Greek food away from the standard kebab,…
Babaji Istanbul Pide Salonu
Since Wagamama, Hakkasan and Yauatcha, Alan Yau seems to be making it increasingly tricky to pronounce the names of his enterprises. The last one, a Bangkok cafe called NaamYaa, maybe…
Lima Floral – Peruvian gastro revolution (1)
What makes for a successful restaurant? The food, the food I hear you reply, but it is by no means the only factor. In fact, it is only one of…
