In the hospitality industry, a 50-page theoretical report from a traditional consultant isn't worth the paper it’s printed on. You don’t have time to read it, and it doesn't solve the immediate crisis of a supplier hiking your costs or a menu that isn't hitting its gross profit targets.

I’m André, the founder of Profit Plate. I am not a theorist. Over the last four decades, I have lived and breathed every single side of the high-street and independent hospitality sector.

• I have run restaurants at every level and in every department.
• I have managed corporate-level finances and strict P&L budgets.
• I have systemised independent operations for long-term growth working for software companies both here in the UK & the US.

When you work with Profit Plate, you are working directly with me. There is no account manager, no junior assistant, and no agency rotation. You get a single, dedicated partner who will take the time to fully understand your unique business model, your team, and your commercial goals.

My philosophy: Protecting the independent venues

Independent restaurants, pubs, and cafes are the heartbeat of our high streets, but the current economic climate is brutal. Between supplier inflation, rising labor costs, increased compliance and squeezed margins, independent operators are forced to wear too many hats. You are trying to be the head chef, the front-of-house manager, the accountant, and the operations director all at once.

Something eventually breaks - and usually, it's your profit margin, service standards or your peace of mind.

My philosophy is simple: You focus on the hospitality, and I will protect the profit. I bring the rigid financial discipline, aggressive supplier negotiation tactics, and operational structure of a major high-street brand, and I scale it down to fit an independent budget.

A consistent partner for the long haul

The biggest value I offer my clients is consistency. Over time, I get to know the rhythm of your business. I learn your seasonal trends, your staff dynamics, and your personal vision for the venue. This allows me to stop reacting to problems and start proactively protecting your cash flow and standardising your operations.

I am also the author of "A Strategic Guide to Providing Guest Service Excellence." This guide is my exact operational blueprint for turning guest service into a reliable, repeatable system that drives repeat business and builds brand loyalty.