How I can help
Independent F&B profit recovery for pubs, restaurants and hotels across the UK.
Independent wet and dry stocktakes that show what you've lost, where and why - product by product
GP below target and nobody can explain it? I find where the margin is going and put the controls in place to get it back.
Cash, controls, paperwork and security checked against your own standards - caught before they cost you.
GP, recipe costing and menu engineering calculators. Check your own numbers in minutes.
Sectors I work in
Hospitality is the only industry I’ve ever worked in – kitchens first, then 30 years in stocktaking, financial control and audit.
Pubs & Bars
After cash, stock is the most vulnerable asset in a pub. I trace where it’s going, from the cellar to the till, and check that yields, measures, allowances and promotions are working for you, not against you.
Restaurants
From high-volume dining to Michelin-starred kitchens, food margin drifts quietly. I follow every dish from the recipe card to the plate (costing, yields, portions and suppliers) and show you where the margin is going.
Hotels
With several outlets, banqueting and stock moving between them, losses hide in the gaps. I reconcile each outlet on its own, so every loss is traced to where it actually happens.
Multi-Site Groups
Similar sites shouldn’t produce different results. I compare them like for like, find out why one performs and another doesn’t, whilst we set the standards that bring them into line.
£10,000 a month recovered
A 500-cover-a-day restaurant with strong sales and weak profit. Over-pouring, uncontrolled waste, revenue capture and weak controls – found, fixed and kept fixed.
"David established authority from his visits, was respected by his
peers and left clear written instructions to drive progress."
"The results over the 2-3 years were impressive."
"I'd recommend David to anyone looking to improve controls,
margins or operational performance."
Richard Lewis
Group Chief Executive, RedCat Hospitality Ltd.
How I find it
1
Identify the problem
Count it, check the paperwork, establish the facts. The numbers tell us where to start looking.
2
Follow the money
Investigate stock, purchasing, waste, food and drink controls, cellar management, cash handling and operational practices to identify where profit is actually leaving the business.
3
Stop it happening again
Written actions, controls that get used, follow-up to check they held.
40+ years in hospitality | Allied Domecq | Hilton | Marco Pierre White | RedCat Hospitality | About David