We analyse your idea, the market and the numbers before you invest. And if you decide to go ahead, we can advise you all the way to opening day.
For anyone thinking about opening a restaurant, bar, café or any other hospitality business.
Opening a hospitality business requires a significant investment, and planning mistakes are usually discovered when they are already expensive to fix. Before committing your money, it pays to have clear answers to these questions.
Whether the proposition is clear, distinctive and has an audience willing to pay for it.
Whether the neighbourhood profile, opening hours, type of customer and competition support your idea.
What sales volume you need to cover costs and give the business a real future.
The project's weak points that are hard to spot when you are excited about your idea.
You don't need a venue or all the numbers to talk to us. We can start at whatever stage your project is in.
We put the concept, the audience and the type of area it needs to the test, before you start looking for a venue.
We assess the location, the surroundings and the competition in relation to your concept and your investment.
Before committing to take over a restaurant, bar or café, we analyse whether the business and its numbers make sense for your project.
We review costs, margins, prices, staffing and sales forecasts so you can plan on a solid foundation.
We support you as advisers while you make the key decisions up to opening.
Each service includes the previous one. Choose the level of analysis and advice your project needs. If you're not sure, we'll work it out together in our first conversation.
We analyse the concept, the location if you already have one —or the type of area you should look for—, the competition, the audience and the viability of the project. Then we sit down with you to give you our professional assessment, identify risks and help you make decisions.
Includes all of the previous analysis, and we go deeper into the financial and operational structure: costs, recipe costings, margins, prices, staff costs, sales forecast, break-even point and operational approach.
Includes everything above plus our advice as the project develops, right up to opening. We guide you on decisions about suppliers, equipment, menu, pricing, organisation, operations, staffing and preparing for the opening, bringing our experience and a professional second opinion whenever you have to decide.
In all our services, our role is to analyse, advise and recommend. Decisions about the project and its execution are always yours.
Many projects don't fail because of the food or the service, but because of planning decisions nobody reviewed in time. These are some of the mistakes worth spotting before you invest.
Many of these mistakes can be spotted before you invest,
while they can still be corrected.
You tell us what you want to open, where, what investment you have in mind and what stage the project is at.
We have a first conversation to understand your situation and work out what level of analysis makes sense.
We study the project in the depth that corresponds to the service you've chosen.
We explain our conclusions, risks and recommendations clearly.
With PLAN or OPEN we can go deeper and keep advising you through the next stages of the project.
We're not desk-bound consultants. We have opened and run hospitality businesses. We know what it means to launch a venue, stick to a budget and raise the shutters without knowing if people will walk in.
Our perspective comes from knowing how a hospitality business works day to day: costs, staff, kitchen, front of house, suppliers, prices, margins and operations. That's what lets us see things in a project that often don't show up in a plan on paper.
That knowledge is what we put at your disposal. Not formulas out of a textbook, but sound judgement and a professional second opinion so you can make your decisions with more information.
Tell us what you want to open and what stage you're at. You don't need a venue or all the numbers: what you know today is enough to get started.
Tell us what you want to open and what stage your project is at.