You’re busy. But you’re not optimised
You don’t need better food. You need better systems.
I help established restaurants and hospitality groups make more from the guests they already have. My core work is spend per head: menus engineered around how guests actually choose, and staff prompts that turn “just the check, please” into “actually, what’s for dessert?” Then I find and fix every leak either side of the table, from the first Google search to the second visit.
Up to 180% more high-margin orders
10 to 20% higher average check
$10k+ a month extra profit for one restaurant
Platforms I partner with and work in
MasterClass
You’re not short of guests. You’re short of spend.
Most operators I work with are already doing well. Full books, good reviews, a team that cares. And the numbers still sit lower than they should. The money isn’t leaking from the kitchen. It’s leaking at the table, and it never shows up as a cost. Only as money you never made:
What You’ll Master:
✔ Best-margin dish buried
✔ Empty glass unnoticed
✔ “Anything else?” getting “no thanks”
✔ Dessert menu missing from table
Menu Engineering
I don’t fix food. I fix how the business around it performs
Your menu is the one salesperson every guest talks to. Your team is the second. My core work is engineering both around consumer psychology, so guests choose the dishes that make you money and say yes to the drink, the side, the dessert and the upgrade. No discounting. No awkward selling.
Outcomes You Can Expect:
✔ Menu engineering: What the eye lands on first, how prices read, and words that make people hungry.
✔ Staff prompts: Short, natural lines your team will actually use. Not scripts. Better questions, at the right moment.
✔ Every format: Dine-in, QR, online ordering and delivery menus.
Consulting & Strategy
Then I close the gaps either side.
A better menu only pays off if guests find you, choose you and come back. So I audit the whole guest journey too.
Before the table
Google Business Profile, reviews, local and AI search (ChatGPT and Google AI Mode), your website, online menu, booking and online ordering.
After the table
Loyalty, follow-up and the reasons regulars return.
Both options include in-depth audits, customer psychology systems, and measurable commercial goals.
What Clients Say
About
Who I work with
Established restaurants, bars and hospitality groups, one site or several, across the USA, UK and Middle East. Busy, respected, commercially strong, and aware there’s more money in the business than they’re getting out of it.
This is optimisation, not survival consulting.
Up to 180%
More orders of high-margin dishes
10 to 20%
Higher average check, with no price increases or discounting
Over 100%
More bookings from Google
Questions I’m often asked
Got questions? I’ve got answers. Whether you’re looking to boost restaurant profitability, choose the right service, here’s everything you need to know.
Who do you work with?
Established restaurants, bars, gastropubs, hotel restaurants and hospitality groups that arealready busy. One site or several, across the USA, UK and Middle East.
Will you change our food?
No. I don’t touch your recipes or your kitchen. I work on everything around the food: how guests choose, what they spend, how they find you and whether they come back.
Do we need to run ads or offer discounts?
No. Everything I do works with the guests you already have. Discounts bring in the wrong guest and teach the right ones to wait for the next offer. I’d rather your current guests spend more and come back more often.
Will my team feel like they're being turned into salespeople?
No. Staff prompts aren’t scripts. They’re better questions, asked at the right moment. Guests feel looked after, your team feels confident, and the extra drink or dessert happens on its own.
How quickly will we see results?
Menu and staff prompt changes usually show in your average check within weeks of going live. Google and booking fixes often move just as fast. I’ll give you a realistic picture for your business before we start.
What does it cost?
It depends on what needs fixing. Start with the free review and I’ll tell you what I’d prioritise and what it would cost. No surprises.
Find out what your menu should be earning.
Send me your menu. I’ll show you where the money is leaking, and the three changes I’dmake first. Free.