STOP LOSING PROFIT IN YOUR F&B OPERATION
In hospitality, profit isn’t lost in one big moment... It disappears quietly, every day.
Through overpouring, portion drift, stock inaccuracies, weak controls, and inconsistent execution.
Across pubs, restaurants, and hotels, these small issues compound into thousands lost every week, often without being clearly visible in your reports.
That’s where I come in.
I identify where margin is leaking - and implement practical fixes that improve control, cash, and profitability.
Who am I?
With over 30 years’ experience across multi-site pub estates, high-volume restaurants, and hotel operations, I specialise in identifying and fixing hidden profit leakage in F&B businesses.
My background combines:
- Operational leadership
- Financial control
- Internal audit
- Delivered up to 25% EBITDA in high-volume F&B operations and improved control across £12m+ hotel environments.
Which means I don’t just highlight issues—I pinpoint root causes and fix them in real operating environments.
Experience across:
- Multi-site pub estates including RedCat Pub Company
- Premium restaurant brands including Marco Pierre White Steakhouse Bar & Grill
- High-volume hotel operations including Hilton Birmingham Metropole
What I actually do...
I help hospitality businesses...
- Identify where profit is being lost across stock, cost of sales, and operations
- Quantify the financial impact of those losses
- Fix issues through practical, site-level changes
- Implement controls that sustain long-term margin improvement
Most providers:
- Count stock
- Report variances
- Leave the site team to figure it out
I don’t.
I focus on:
- Why the variance exists
- What it’s costing you
- How to fix it in practice
Take the first step towards tighter control, better margins, and a more profitable business.