I am a real restaurant owner, helping other operators maximise profit .
Want More Profit From Your Restaurant?
Most marketing agencies focus only on marketing — that’s why results are usually poor.
More sales mean nothing if margins, labour, and operations aren’t optimised.
I don’t just run marketing. I combine demand generation, cost reduction, and margin control — so growth actually turns into profit, not stress.
Running a Restaurant
Is Hard Right Now.
Our 3 stage system solves that.
About me and why I can help you.
I build systems that make businesses profitable — I've shown they work the real world. Thats the difference between me and the other online "business help gurus".
My background is in marketing and operations. I hold a first-class degree from the University of Leicester, and after graduating I co-founded, scaled, and exited a VC-funded luxury travel company.
I then moved into hospitality. In 1 year my first restaurant grew 235% in two years while reducing labour cost. I run a tight food costs by design, not hope. All this happened during the post covid food crisis, inflation,restaurant epidemic.
Every system I teach and implement — pricing, portions, labour control, throughput, and demand — is built, tested, and proven under real service pressure.
I now help other takeaway and restaurant owners install the same systems, so busy businesses can finally keep the profit they work for.
How it works
This is a minimum 30-day engagement.
I look at your business. Properly. — not just one problem in isolation.
I review:
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Your menu and pricing
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Food cost and portion control
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Labour structure and staffing efficiency
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Delivery margins.
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Financial tracking and visibility.
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Website and online visibility.
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Social media.
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Then we focus on the highest-leverage changes — the things that will make you the most money, fastest.
What I actually do
This is bespoke.
There is no fixed template.
What your business needs most is what we work on.
That might mean:
(Step 1) Labour Control System:
We reduce labour costs by installing demand-based rotas, simplifying menu and prep processes, and introducing operational systems that reduce staff dependency — including job stacking, clearer role design, and targeted equipment recommendations.
(Step 2) Margin Control System:
We calculate the true cost of your hero menu items — ingredients + labour — using a bespoke spreadsheet to expose profit leaks and guide smarter menu and pricing decisions.
(Step 3) Sales:
We increase sales by setting the right price first — analysing competitors, customer behaviour, and pricing psychology to define your maximum allowable price. We design menus for higher order value, test price vs volume scenarios to find the most profitable balance, and support it with a content and brand strategy that drives real local footfall.
Timeframe (important)
Realistically, a business can be materially improved in 30 days.
You will see clearer numbers, tighter control, and quick wins.
90 days is recommended for:
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Full system installation
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Habit change
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Stable profit improvement
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Long-term clarity
This isn’t advice.
It’s implementation.
Bottom line
Busy restaurants don’t need ideas.
They need decisions, systems, and follow-through.
That’s what this programme delivers.
If I don’t Save You More Than We Cost, 100% Money Back.
I Don’t Just Advise Food Businesses — I Run Them.
These systems were built and tested inside my own food businesses under real service pressure — and I’ve since helped many other operators implement the same systems with measurable results.
My services.
1
Full profit leak report
I look at your financials. Either on your existing platform our we transfer it to our in-house on or off-line financial data tracker. We will visually assess how much money is coming in, top-line. Breakdown all fees's to the penny, see how much taxes are due, calculate a net operating profit, cost of goods sold, labour cost, sales perctanages, and sales channels e.g. takeaway, dine-in deliveries. We'll build a clear picture of cash inflow and outflow.
2
Pricing.
Your restaurants cost of goods sold (cogs) is the difference between you being broke and having more money than you can spend. We will analyse your top selling items, calculate an actual portion cost, including labour cost. This will show us where your revenue is coming in from and leaking. Later this will help with with menu engineering.
3
Portion Engineering.
Most restaurant owners are unaware of the true cost of delivery platforms. Here we will break it down, and with your COG's value we can calculate how much is being made or lost with delivery.
4
Delivery margin protection
Most restaurant owners are unaware of the true cost of delivery platforms. Here we will break it down, and with your COG's value we can calculate how much is being made or lost with delivery.
5
Menu engineering.
Once sufficient data is collected we will create a new or tweak the existing menu. Changes may include item positioning, number of items, wording, design, and pricing. Your menu is you're greatest asset and it works for you every day. Many restaurant leave so much on the table. Menus can be online, digital menu boards, or dine-in. We price items based on the Maximum Allowable Price (MAP) factor. This is done through competitor analyses and customer analysis.
6
Labour efficiency benchmarks
Since the rise of labour cost, restaurant must think differently. Out the box. There are many ways we can cut your labour cost. This could be through menu tweaks, restaurant design, operational changes, strategic equipment investment, rota management. We also provide a inbuilt rota management system, which can be tailored to your businesses exact requirement.
7
Marketing - social media and ppc
Your customers are on social media. So should you. We will create a bespoke social media content strategy. your strategy will enable you to create content without thinking. Not any content, content specifically designed to increase footfall. My system works and i have build up multiple social media accounts from zero to viral. Consistently. I also have a wide network of influencers which if applicable we can bring in at a additional fee. We can turn your restaurant from a average crap place to a famous one with the clout it deserves. Just this service alone anywhere else would be a minimum of £1000+ per month. and you will not get the results i can get you.
8
Social media.
Your customers are on social media. So should you. We will create a bespoke social media content strategy. your strategy will enable you to create content without thinking. Not any content, content specifically designed to increase footfall. My system works and i have build up multiple social media accounts from zero to viral. Consistently. I also have a wide network of influencers which if applicable we can bring in at a additional fee. We can turn your restaurant from a average crap place to a famous one with the clout it deserves. Just this service alone anywhere else would be a minimum of £1000+ per month. and you will not get the results i can get you.
9
Website / Ordering System.
Your customers are on social media. So should you. We will create a bespoke social media content strategy. your strategy will enable you to create content without thinking. Not any content, content specifically designed to increase footfall. My system works and i have build up multiple social media accounts from zero to viral. Consistently. I also have a wide network of influencers which if applicable we can bring in at a additional fee. We can turn your restaurant from a average crap place to a famous one with the clout it deserves. Just this service alone anywhere else would be a minimum of £1000+ per month. and you will not get the results i can get you.