Projects

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Vegan Cafe Concept

About the venue:

Crow Spotter is a busy vegan café situated in The New Forest in the South of England. It is run by two brothers and a family friend. The owners have been very creative in designing the brand and are extremely passionate about the operational side of the business. However after an initial meeting it became clear they had some concerns about the lack of financial systems or monitoring practices as well as needing some guidance on marketing.


Feedback from the client:

"As a relatively new business operating in the wellness and vegan markets, within a larger hotel brand, we often feel we are exploring unique and previously uncharted territory. 18 months into business we are enjoying positive customer feedback but have been lacking structure and clarity especially in certain financial and operational areas. Working with Martin has been a real blessing, as his clear wealth of experience and knowledge helped us perceive hospitality fundamentals more clearly and move towards operating more efficiently. He enabled us to step out of the day-to-day and look at our business from a multitude of angles, offering insights not only into basic kitchen and front-of-house systems but also website-based marketing, social media, presenting reviews and many more areas. We are confident that Martin's advice will enable us to continue growing effectively in the short and long term while maintaining healthy margins and work-life balance. Overall we found working with Martin a genuine pleasure and look forward to integrating his advice into our business.

George Firmin, Director

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Food Reinvention

About the venue:

Barton on Sea Golf Club is a 27 hole private members' club situated on a coastal cliff on the south coast of England between Christchurch and Lymington.

The clubhouse commands superb views across the Solent to the Needles on the Isle of Wight which can be enjoyed from the first-floor bar and restaurant.


​Feedback from the client:

Martin started working alongside Kate, the newly appointed House Manager. Very experienced in her role, Kate wanted the future of the food to have direction, accountability and very high standards. Martin began negotiating with suppliers to reduce costs followed by a modest redesigning of the kitchen to make it more efficient. Whilst some new equipment was purchased, the main focus was to create different stations in the kitchen to enable more functions as well as quicker service for the restaurant.

Following on, new financial monitoring was imputed. This meant that for the first time the kitchen had instant access to its own financial status. Next came the restructuring, recruitment and training of the kitchen team with an initial menu followed by progressive changes and developments in order to reach the teams potential. Eventually, the kitchen will be handed over to a head chef to progress the club for the foreseeable future.

Steak

Hotel Restaurant Relaunch

About the venue:

The restaurant is situated in the established Cottage Lodge Hotel in Brockenhurst, Hampshire. The town is a popular tourist destination as well as having an affluent population.


Feedback from the client:

Martin was sought to rejuvenate and develop the restaurant situated in my hotel. He developed a new brand and menu concept using local produce as well as promoting a premium drinks menu offered throughout the guest’s experience. The restaurant was relaunched and after initial promotion the restaurant quickly featured in the top 3 restaurants for the wider area on Tripadvisor, negating the need for marketing costs. The restaurant soon became a great asset and a profitable business. Whether addressing financial issues or building customer focus, Martin has a wealth of knowledge and is a joy to work with.

Christina Simons, Hotel Owner

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Regaining Control

About the venue:

The Wilverley Association owns a number of care homes in the New Forest. For 16 years the catering had been provided by contract caterers with little progress or development.

The new interim CEO had ambitious plans for the catering department an asset to the business as well as a selling point to future resident. It was considered that the only way to achieve this was to bring the catering in house.


Feedback from the client:

After initial assessments lead by Martin and his team, we began to brainstorm how the catering could be improved as well as where to spend the cost savings to enhance the resident’s daily lives and wellbeing.

Once the TUPE process was completed control of the catering department was regained.

Martin created a new inventory of available suppliers, each was quality assessed, prices negotiated and a new supply chain set up. The local provenance of the new purveyors meant the company was the first care home company to gain the accreditation of The New Forest Marque and we were delighted for this news to appear in the local press.

Restructuring and training for the kitchen teams was followed up with new menus as well as the implementation of IDDSI, the global system for dysphagia catering.

Transparency and communication were improved with residents and their families by multiple means meaning the kitchen could be much more proactive with adaptions and future menu planning.

Under Martin’s guidance the process was expertly planned, transparent and delivered on ahead of time. I would highly recommend Martin and his team and we will definitely be using his services in the future.