Restaurant consultancy
Restaurant consultants who still run kitchens.
Opening, repositioning or rescuing a restaurant, café or bar — with advice tested in our own services every week.
New openings
Concept and positioning, site suitability, kitchen layout and equipment, supplier set-up, menu and costing, recruitment and training, pre-opening timeline and a soft-launch plan that finds problems before your guests do.
Menu development & engineering
Menus written for your guests, your kitchen and your margins. Our chef team develops and tests recipes, writes specs your team can repeat, costs every dish and structures the menu so the dishes you want to sell are the ones people choose.
Turnaround & growth
When a site isn’t working, we look at everything: food, service, pricing, labour, waste and marketing. Then we fix the few things that matter most — and look for new revenue such as events, private hire, delivery or street-food pop-ups, all of which we run ourselves.
Restaurant consultancy FAQs
How long does it take to open a restaurant?
Every project differs, but plan for several months from signed lease to opening once you include design, fit-out, licensing, recruitment and training. We’ll build a realistic timeline for your site in the first weeks.
Can you help with an existing restaurant that’s losing money?
Yes. We start with a diagnostic of food cost, labour, pricing, service and marketing, then agree a focused plan with you.
Do you develop menus for other businesses?
Yes — led by our culinary director Amal Sasikumar, from a single new dish to a complete concept.