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PUB & HOSPITALITY CONSULTANCY

Practical, chef-led consultancy for pubs that want better food, better margins, and better systems.

Running a pub kitchen is hard.
Margins are tight, staffing is unpredictable, and menus often grow without strategy.

My consultancy is designed to help independent pubs and gastropubs improve their food offer without losing money or overcomplicating operations.

I work remotely, but everything I deliver is grounded in real kitchen and pub experience — not theory.

WHO THIS IS FOR

This consultancy is for:

  • Independent pub owners

  • Gastropubs looking to modernise their food offer

  • Pubs struggling with food GP, waste, or consistency

  • Operators planning a relaunch or menu reset

  • Pub groups or brewery-owned sites needing food support

If you want food that sells, works operationally, and makes sense financially, this is for you.

WHAT I HELP YOU ACHIEVE

Clients typically come to me for one (or more) of the following:

  • Higher gross profit on food

  • Menus that are easier to execute

  • Reduced food waste and over-prep

  • Clear kitchen systems and structure

  • More confident chefs and teams

  • A food offer that matches your pub’s identity

The goal isn’t “fancy food” — it’s profitable, repeatable, well-executed food.

HOW REMOTE CONSULTANCY WORKS

Remote consultancy works because kitchens run on systems.

Here’s how we work together:

  1. Initial call & audit
    We talk through your pub, your kitchen, and your challenges.

  2. You send materials
    Menus, costings, supplier info, photos/videos of the kitchen and service.

  3. Analysis & strategy
    I review everything and identify quick wins and longer-term improvements.

  4. Live sessions
    Menu development, costing, systems, and staff training via Zoom.

  5. Clear deliverables
    You receive menus, cost sheets, prep systems, and training documents you can actually use.

Support can be one-off or ongoing, depending on what you need.

WHY WORK WITH ME

I’m not a consultant who’s never run a kitchen.

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I’m a chef and operator who understands:

  • Food GP

  • Staffing pressure

  • Supplier realities

  • Consistency issues

  • Real-world pub constraints

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My approach is:

  • Practical, not theoretical

  • Chef-led, but commercially focused

  • Honest and straightforward

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If something won’t work in a pub kitchen, I won’t recommend it.

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