Building The Business Case

Assisting the hospitality investor to maximise cash flow and return on investment. As hospitality consultants, we are specialists in market appraisals, building the business case and on-going asset management in all sectors of the hospitality industry.

We offer the creative and analytical expertise essential when providing hospitality consultancy for an individual restaurant or a 5* hotel. Market appraisals leading to the creation of new food and beverage concepts can be fun and rewarding but how many are really successful?

This is a new service that is growing in demand as clients wish to be fully appraised prior to selecting a new building or commencing the fit out. This could be for a hotel, restaurant or an office building with staff catering.

Whether a diagnostic or full audit of foodservice activity, we are able to focus on operational performance, comparative benchmarks and customer perception in both the private and public sectors. As catering consultants, we can adopt a similar approach to all catering departments, be they operated in-house or contracted out to a specialist contract caterer. Mystery diner visits are equally applicable to commercial resturants as in the workplace dining room.

The financial provides the link testing the commercial and other assumptions on which the project's financing has been based, identifying the key areas of risk and sensitivities to changes. The strategy and projected returns are stress tested.

All successful hospitality businesses are dependent on some form of planning. From high level option appraisals to raising funds or launching a new venture, we are experienced in taking the holistic approach within all sectors of the industry, hotels, restaurants and catering.

With a clear vision/ambition, we draw upon our expertise in the service of food and drink to prepare a comprehensive design brief that enables architects and designers to bring that vision to life. This is done in the knowledge of how the concept will be operated and the essential elements of sound functionality.

Strategy now underpins many of our projects in universities, hotels and the work place. A holistic and cohesive approach to the management of catering should result in a more effective use of resources such as manpower, space and capital. It should be a foodservice consultants ultimate driver for improved returns on investment in all sectors of the hospitality industry.

This critical document sets out how things will work at an operational level. From what the customer is offered, it sets out the detail of the processes and flows from goods being received through their preparation to how they reach the customer. It is a key link between the design and what is required of the operator.

Market research has a major role to play in managing risk, understanding market perception and launching new products and services within the hospitality industry. Often used as a precursor to the development of strategy, we believe that it has significant value if undertaken correctly and is sufficiently focused to provide meaningful input.

As catering specialists in the world of hospitality, our contacts and understanding of the contract catering market enable us to bring together and match suitable operators with clients. This can be process led or as part of a negotiated agreement through competative dialogue.

The concept has been agreed in terms of a style and outline offer, this stage develops the detail of the menu and then details how dishes are to be prepared and served. The concept may be right but is the menu aligned with the concept, attractive to the customer and able to prepared by the skill levels to be employed? This can be supported with kitchen testing and development work.