WHAT TO EXPECT
Each consultancy is different and is tailored to individual needs and for businesses to get the most of their investment.
Paul uses his experience to assess efficiency, sourcing and staff
morale and offers his advice when the situation calls for it.
Consistently create cohesive menus that attract a following and produce regulars to your establishment.
With his experience as a head chef and chief operations manager, Paul understands the importance of producing beautiful and tasty food with a budget.
My husband and I engaged Paul to steady our very shaky ship (Ie new cafe) a few years after our opening. We entered the world of hospitality very green and naive! The first few years were spent manning the pumps and running from one emergency to the next. We then became aware that there was no work being done 'on the business’, this is when we contacted Paul.
Paul immediately put us at ease, helped us to see all the positives in our business and encouraged us to step back and look at the big picture. After several enjoyable sessions with Paul, we implemented some critical changes to our business model and most of all felt confident and reassured by Pauls counsel and support. 5 years on, it looks like we will make it in the temperamental world of hospitality!
We would highly recommend Paul to others either making the jump into the industry or just stuck in a rut and need some guidance on a new way forward.
Owner – Abundance on the Quay
Paul's input into the design process was critical in establishing the kitchen layouts and equipment requirements to provide for an operationally efficient design, with quality equipment to enable staff to deliver a dining experience in keeping with our operational mission.
Deputy CEO and Company Secretary – OneCare