Restaurants, cafés, pubs, hotels & holiday parks. Staffing, profitability, menus, gross profit, hygiene scores, audits & growth — fixed by someone who's run the kitchen.
Hands-on support for restaurants, cafés, pubs, hotels, holiday parks and multi-site operators across the UK — wherever you're struggling, we've likely fixed it before.
Improve margins, reduce waste, and turn an underperforming site into a profitable one — with the numbers to prove it.
Ingredient costing, GP analysis, and pricing strategy that protects your margin without losing customers.
Build the right team, fix rota chaos, control wage percentage, and stop the constant cycle of hiring and losing staff.
Practical, kitchen-floor training that lifts standards, consistency, and confidence — not just a binder nobody reads.
Cut wasted time and duplicated effort across kitchen, front of house, and admin so the business runs without you in every shift.
Menus engineered for both flavour and margin — seasonal, achievable, and built around what actually sells.
Had a poor FHRS/EHO rating? We rebuild your systems, paperwork, and daily habits to get your score back up — fast.
Thinking about a second site, new concept, or repositioning? Plan it properly before you spend a penny.
In-house audits and ongoing compliance checks across food safety, allergens, and daily paperwork — so nothing slips between visits.
One-off site visits, health checks, and mystery shopping that show you exactly what your customers experience — and where the gaps are.
A clear, honest report on the whole operation — finances, people, compliance, and standards — with the priorities laid out in plain English.
Ongoing support for managers and owners — practical coaching that builds confidence and leaves your team stronger long after I've left.
Ground-up openings done right — kitchen and service design, equipment, suppliers, menus, compliance, and recruitment, all under one roof.
Bring standards, costs, and systems into line across multiple sites — from holiday parks and hotels to pub and restaurant groups.
Every tool here exists because a real client needed it — recipe costing that was eating into GP, a rota that nobody could control, a menu that looked great but lost money. We built the fix, then kept using it.
Full dish specification system with live costing, allergens, nutrition, GP% tracking, and multi-site support — built to stop margin leaking out of your menu.
Drag-and-drop rota building with department cost tracking and wage-percentage-against-takings, so you know the cost of every shift before it happens.
Professional menu cards, buffet labels, and dish cards ready to print — no design software, no designer fees.
Real-time gross profit tracking, ingredient cost analysis, and margin optimisation — the same numbers we use with consultancy clients.
Straight answers to the things owners and operators ask most.
Restaurants, cafés, pubs, hotels, holiday parks and multi-site groups across the UK. If it serves food and drink and needs to run better, it's the kind of work I do.
Not at all. As much of the work is helping healthy businesses grow, open new sites, or tighten margins as it is turning around a struggling one.
Yes. I rebuild the systems, paperwork and daily habits behind a low FHRS or EHO score and work with your team to get the rating back up quickly and keep it there.
Both. That can be a single site visit, mystery shop or full overview report, or ongoing auditing, coaching and consultancy — whatever fits the business.
I work with clients across the UK, with strong roots in Wales and the North West. Get in touch and we'll sort the practical side.
It's hands-on help from someone who has actually run the shift, backed by purpose-built tools for costing, rotas and menus — not theory from the sidelines.
Email: rthospitalityconsultancy@outlook.com
Phone: 07748 417262