Why hire a consultant?
A sobering reality
Around 40% of UK restaurants close within their first year, and nearly 80% shut down within five years - a stark reminder of the industry's long-term challenges.
As of late 2025, over 6,000 restaurants are projected to close in the following 12 months. This reflects the fact that more than 10% of UK restaurants are currently insolvent and at high risk of default.
On average, 11 venues open or close every day, underscoring the volatility of the sector.
Most restaurateurs know the odds aren’t in their favour - Yet they press on, driven by passion, talent, and experience.
Even the most seasoned operators can benefit from expert support. Whether you're launching a new concept or refining an existing one, a restaurant consultant can help you avoid costly mistakes, elevate your guest experience, and stand out in a competitive market.
If you're considering working with me, here are three key things to know to help you decide if it's the right fit.
01
What I do
I help restaurant owners run their businesses more smoothly and profitably. Whether you're facing specific challenges or seeking general guidance, I offer tailored advice across operations, staffing, financials, marketing, technology and more - with the goal of driving sustainable growth and long-term success.
02
Do you need a restaurant consultant?
Whether you're new to the industry or a seasoned operator, my consulting services can help you succeed.
If you're launching a new restaurant - especially for the first time - I can guide you through every step, from concept development and branding to budgeting, supplier sourcing, staff training, market research, and tech selection.
For existing restaurants, I help identify areas for improvement and resolve issues that may be holding your business back. This includes tackling high staff turnover, improving hiring practices, enhancing workplace culture, streamlining operations, reducing costs, and boosting marketing effectiveness.
03
What to expect when working with me
For established restaurants, I begin by observing daily operations—front and back of house - to understand how your business runs. I also engage with your team, sample your menu, and interact with guests to get a full picture.
Based on your needs, I’ll offer tailored recommendations across areas like menu design, branding, spending, kitchen efficiency, and guest experience. Together, we’ll create a clear action plan - whether that involves major changes like rebranding or smaller adjustments like staff training or tech upgrades.
Depending on your preference, I can either deliver strategic guidance for your team to implement or work alongside you to ensure successful execution.