FOOD & WINE, RESTAURANTS 


From sourcing suppliers to the final dish on the table; costed and beautifully presented, in the right position on the menu, with the correct profit margin and tasting fantastic. This is what we do in all our restaurants and what we can do for you.


RESTAURANTS - FOOD

Our full menu overview includes:

  • Menu pricing

    From set prices through to à la carte dining, we can advise on your pricing options and construct a menu strategy for different days of the week and for different times of the day.

  • Menu suitability

    The review will establish whether menu dishes are suitable for the local market and whether they are priced to suit local expectations.

  • Menu content

    Each menu is subjected to a wide-ranging analysis in terms of content, balance, flavour and presentation.

  • Menu supply

    We are able to draw upon in-depth knowledge and our ongoing relationships with both local and national suppliers to resolve new or existing supply issues.

Pat McDonald

As one of the UK’s leading chefs and restaurateurs, Patrick McDonald has had over 25 years first hand experience and he still maintains that,


“The essence of good food is simplicity and the ingredients should be allowed to speak for themselves.”


From the sourcing of suppliers to the final dish on the table, costed and beautifully presented, in the right position on the menu, with the correct profit margin and tasting fantastic. This is what we want to achieve in all of our projects and in your restaurants too.


It is therefore important to purchase well in order to cook well and to have a firm understanding of the dishes and style of food that will appeal to your customers, always being aware of availability, freshness, cost, yield, timing and delivery.


With so many factors to get right it is so important that the offer is never overlooked and that your staff are capable of producing quality dishes consistently, our consultancy practice evaluates all of these factors and streamlines the focus in achieving such standards, from the simplest of café dishes to the most intense Michelin standard restaurant plates we are able to comment, create and execute.

RESTAURANTS - WINE

Truth certainly comes out in wine more ways than we might think.

  • Wine list content

    When creating a new list or analysing an existing selection, a wide range of factors are considered including cost and profit margins, balance, suitability for local clientele and how it works with the menu.

  • Wine list presentation
    • Is it clear and informative or old-fashioned and dull?
    • Are there too many wines or too few?
    • Packed with Old World classics but thin on New World drinkables?
    • We’ll help you walk the tightrope towards producing the correct wine list.
  • Wine list supply

    If supply options are influencing your list unduly, our established connections with the finest wine suppliers will not only increase the choice available but also open new avenues for profit.

Dominic Ford

Dominic started his career in the London wine trade and spent a number of years as a sommelier, he also holds a full Diploma from the Wine and Spirits Education Trust. His interest in the subject developed whilst opening four wine shops at Harvey Nichols and he continues to oversee the wine lists at his own restaurants.

With good profit margins and an audience that has become more wine literate than ever before, the wine list offers enormous potential for success.


Wine is an integral factor in the continuing success of any restaurant, so we offer a complete wine list service - from in-depth examination of an existing wine list to advice on the creation and implementation of a new one. And, if an existing selection is absolutely fine, we’ll say so.