Most consultants sell one part of this. I have worked food and drink from the kitchen to the boardroom, so I can hold the concept, the drinks, the P&L, the interiors and the culture in the same conversation, and keep them all pulling the same way.
The story, the food and the drinks list, the range and the dishes, built from research and pinned to a real cost from day one.
The P&L, the kitchen design, the interiors and the guest journey, the equipment schedule and the food safety plan. The half that decides whether the idea survives service.
Recruitment, cook-offs, training and the opening itself, and the culture that makes a room worth coming back to. I stay past the point most consultants leave.
Thirty-five years in food and drink, from washing dishes to the boardroom. Menus and drinks lists, kitchens and interiors, teams and cultures, for hotel groups, pub companies and hospitality brands. Still doing the work himself.
Most of the work I do myself. When a project needs more hands, I bring in a small group of tested associates I have worked with for years. They deliver in the Peevers.Co culture and methodology, in the same tone of voice, so the work reads as one voice however many people are on it.
