Getting a new venue off the ground

One experienced pair of hands for the whole journey, from the first sketch of the concept to the weeks after the doors open.

From concept to first service

Concept and positioning
Refining the idea so it fits your brand, your audience and the site, and balancing brand DNA with the local market.
Feasibility and commercial model
Commercial modelling and feasibility before you commit: sales, margins, staffing and the numbers that make the venue work.
Guest journey and service model
Designing how guests move through the space and how the team serves them, to drive dwell time and spend per head.
Menus, drinks and suppliers
Menu and drinks development, wine and cocktail lists, supplier sourcing, ex-cellar purchasing and supply chain set-up.
Systems
Choosing and implementing POS and inventory systems, liaising directly with providers so you are up and running with minimal hassle.
Recruitment and training
Hiring the opening team and training them for launch: service, product knowledge, menus, drinks and compliance.
Launch and the first months
On the floor through soft launch and the first weeks of trading, then tracking performance and reporting to founders or board level until the venue is settled.

Sales
Doubled within 3 months
Backstage café, restaurant and bar, inside the theatre’s new £20m building extension.
Profit
From £10k a week loss to surplus
Turned around within four months of launch, reporting directly to the board.
People and guests
95% staff retention
From pre-opening through to six months, with 98%+ positive guest feedback.

I can run a whole opening or slot into the team you already have.