HOTELS

Hotels have become multi-faceted, relevant, public spaces as well as places to sleep, eat and drink so understanding how to optimise the Food & Beverage services front and back of house is crucial to

guest experience and profits.

F&B planning and layout optimisation for new build
F&B Concept Origination - new build and refurb
F&B Concept Design Briefing
Financial Modelling and Budget Development
Organisation Structure Planning and Recruitment
Management Recruiting

Redevelopment of existing F&B Operations
Operator/ Partner Sourcing
F&B Audit – Operations and Financial
Management Coaching and Mentoring
Training Manuals and SoP’s
Menu and Wine List Review

CASE STUDIES

Intercontinental The O2

Substantial five star property development on the Greenwich peninsula wanted destination F&B concepts.

IHG Jeruzalemska, Prague

New development of a 110 key five star property in the centre of the Old Town, Prague 1

Park Plaza Hotel, Westminster

Banqueting for over 1,300 guests and an acclaimed restaurant and bar with views over Westminster.

IHG Europe

To define the future if IHG's luxury and boutique F&B business.

The Old Bell Hotel

Developing the flagship UK property for Texas-based operators Whim Hospitality

The Savoy

A multi-million pound, two year refurbishment of London's iconic luxury hotel.

Renaiss Health

A unique, post-operative rehabilitation facility within boutique hotels