9 articles to help your business succeed
Specialist advisors who improve operations, menus, finances, or marketing — whether launching, turning around, or scaling your restaurant.
You've spent years in hospitality, solving problems for other people's restaurants. Friends ask for your advice. But figuring out how to become a restaurant consultant — turning that know-how into a p...
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Your food costs have crept past 35%. Staff quit faster than you can train replacements. Last Tuesday you sat in an empty dining room wondering if the problem is your location, your menu, or something...
You've been Googling "restaurant consultant cost" for twenty minutes. Every site says "contact us" — no actual £75–£350 hourly rates, no project fees, nothing useful. Covers are down, food costs have...
You've spent months fixing food costs yourself. Read every blog post on staff retention. Even redesigned the menu twice. So why are the margins still tight? The kitchen still falls behind on Fridays....
You've been running the same restaurant for years. Margins keep shrinking. Staff keep leaving. Your accountant says cut costs, your chef says spend more. You are stuck after another 12-hour shift wond...
Your margins are thinner than last year. Food costs keep climbing. Staff leave before you finish training them. You have tried tweaking the menu, cutting hours, even skipping your own pay — but someth...
You're working 14-hour days. Staff keep leaving. Food costs are climbing, but you can't find where the money goes. You've tried fixing things yourself — tightening the rota, renegotiating with supplie...
You're posting on Instagram three times a week. You set up a Google Business Profile months ago. You even boosted a Facebook post once. The result? A few likes, maybe a comment from a regular, and no...
You're standing at the pass on a Friday night. Tickets are piling up. Your head chef is shouting. A server just came back with a complaint about a 40-minute wait for mains. The restaurant looked fine...
Consider a consultant when you face challenges exceeding your team's expertise — declining profitability, kitchen redesign, concept development, or expansion planning. If your profit margin has dropped below 5% for two consecutive quarters, that is a strong signal.
UK restaurant consultants typically charge £500-2,000 per day or £3,000-15,000 per project. Some offer performance-based fee structures. Measure the investment against the financial improvement delivered.
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