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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 O2

IHG Europe

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

Intercontinental Berlin

Park Plaza Hotel, Westminster

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

The Savoy

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

savoy sign.jpg