If you are a hotelier seeking an easier lifestyle, a restaurant owner wanting a new look or a fresh menu, a catering company wanting more rigorous accounting procedures or maybe you have a dream to open a hotel, restaurant or pub but are not sure what to look out for, we can help!
All our experience is gained from real life experience with a guarantee of no management waffle or bulky management consultancy reports!
If you need one day of advice for your business, or would like our team to work with you on a project large or small, or would like to leave the day to day running of your hotel or restaurant to us for a month, year or decade, we can help!
We can offer bespoke management services at a very reasonable cost in all of the following areas with the teams drawn from all levels of the business depending on the needs of the project.
Our Corporate team, led by Andrew Beale MHCIMA FRGS Managing Director, can help with family businesses, conflict resolution, succession planning, shareholding structures, board issues, remuneration policies, health and safety policy, dividend policy, corporate and social responsibility, environmental and green issues, business planning and strategy, property acquisition, supplier links, freehold/leasehold issues.
Our Sales & Marketing team, also led by Andrew Beale MHCIMA FRGS Managing Director, can assist with branding, printing, brochure design, web design, public relations, advertising, media links, corporate rates, consortia, yield management, late sites, fam trips, internet offers, mailings, databases, exhibitions, banners, tariffs, launches, signage, local food, photography, artwork.
Our Finance team, headed by Tony King FHCIMA Finance Director, can help with accounting systems, stocktaking, cost savings, procurement, cash flow, debtors, licensing, telecoms, utilities, profit and loss, margins, payroll, bank finance, IT, insurance, depreciation, auditing, pensions and life assurance, bonuses, feasibility studies, budgeting.
Our Operational management team, led by David Seward General Manager can assist with wine lists, bar tariffs, staffing levels and rotas, reception issues, AA standards, conference and banqueting management, housekeeping issues, restaurant standards, equipment, special offers, core standards of performance, special event programmes and Christmas events.
Our Kitchen team, led by Wayne Turner Executive Chef,can assist with menu planning, kitchen hygiene management, local food, seasonal food, food stocktaking, menu costings, AA rosettes.
Our Estates team, led by Grant Cook Estates Manager, can help with refurbishments, major projects, kitchen planning, security, mechanical and electrical advice, gardens advice (horticultural and arboricultural), fire prevention, boiler problems, service contracts, TV and aerial systems, fixed electrical and portable appliance testing, joinery, plumbing, bedroom and bathroom design.