What We Offer

We offer a range of services to meet the needs of every client. Have something else in mind? We'd be happy to work with you to create a custom quote.

    • Competitor analysis & mapping

    • Market trend analysis

    • First hand industry intelligence

    • Visual representation mapping tool

    • Cuisine, category and ratings

    • Space benchmarking

    • Consumer demand profiles

    • Demand assessment for foodservice

    • Foodservice frequency assessment

    • Estimate turnovers and average spends

    • Review of existing plans

    • Strategic options development

    • M&E requirement specification

    • Configuration and zoning strategies

    • Unit locations, sizes & category

    • Masterplan review and development

    • Restructuring of foodservice spaces

    • Block planning foodservice units

    • Tenant mix specification

    • Target brand identification

    • Whole development turnover modelling

    • Unit by unit turnover forecasting

    • Industry led affordability ratios

    • Sustainable rent and revenue modelling

    • Service charge modelling

    • Waste volume modelling & removal strategy

    • Staff volume assessment & scheduling strategy

    • Supply chain strategy

    • Unit fit out costing

    • In built flexibility planning

    • Foodservice trend spotting

    • Integrating technology strategies

    • Foodservice sustainability strategies

    • Foodservice adjacency planning

    • Pop up / Future food unit identification

    • Meeting attendance

    • Continued masterplan development

    • Strategy and vision implementation

    • Operator selection

    • Annual Trends Research

What is a Foodservice Consultant?

Everytime we tell someone that we are foodservice consultants, the next questions is almost always - “what is that”.

We provided landlords, investors, developers and operators with strategic advice on how best to deliver their foodservice in their unique environment.

  • How big should your restaurant be?

  • How many offers are required?

  • What will it generate in terms of revenue or cost?

  • Who are the best operators and tenants?

  • What is the best operating model?

  • "The team gave us sound advice on a challenging project. They were a pleasure to work with and their invaluable guidance ensured a successful outcome. "

    Lorraine Rossdale, Head of Event Management and Marketing, Westminster Abbey

  • "A professional team that delivers on their promises."

    Former Customer

  • "Their attention to detail and commitment to quality truly stood out. We’ve already recommended them to others."

    Former Customer