40 years of Hospitality expertise, shared.

Run a tighter, more profitable independent venue without the cost of a full-time Operations Director.

Stop guessing your plate margins and drowning in supplier inflation. Get corporate-level commercial oversight - from precision menu engineering and supplier price negotiations to bespoke SOP manuals and strict P&L budgeting - all on a predictable, fraction-of-the-cost retainer.

Why independent restaurant operators outsource to Profit Plate 

Running a great venue is about hospitality, but staying open is about margins. Most independent owners are stretched too thin to manage the commercial engine of their business. Do any of these look familiar?

• The Margin Guesswork: Food and drink costs are climbing, but you don't have the time to sit down and properly engineer your menu for maximum GP%.
• The Supplier Squeeze: You know you're likely overpaying on buy-ins, but you don't have the leverage or the time to negotiate tighter deals with suppliers.
• The Service Inconsistency: You want to deliver guest service excellence, but without bespoke Standard Operating Procedures (SOPs), your team is guessing, and standards fluctuate when you aren't there.
• The Financial Fog: You're reacting to your bank balance rather than proactively managing a strict P&L budget and forecast.

The power of a corporate Head Office. Scaled for an independent budget.

Why hire a full-time Operations Manager, deal with pension contributions, payroll tax, and recruitment headaches, when you can retain 40 years of high-street and independent hospitality expertise for a fraction of the cost?

With a Profit Plate subscription, I instantly plug the financial leaks in your kitchen, protect your P&L, build a culture of guest service excellence, and become your dedicated operational partner. No long-term employment contracts. Just pure operational ROI.

Meet your partner

I’m André. Over the last 40 years, I’ve lived every single side of the high-street and independent hospitality industry. I’ve run busy restaurants, managed corporate-level finances, and systemised independent operations for long-term growth. Independent operators don't need a theoretical consultant writing a 50-page report they don't have time to read. You need real-world answers, optimized gross profits, and rigid operational structures from someone who has actually stood in your shoes.