Not in the kitchen. At the table.
I’m Nadia Ali, a hospitality revenue and profit leak fixer.
I help established restaurants and hospitality groups make more from the guests they already have: spend per head first, then every leak around it.
USA · UK · Middle East
Why operators work with me?
Many hospitality businesses stay busy while profits remain inconsistent.
The problem is rarely just marketing.
More often, revenue is lost through:
- Spend per head at the centre, with every leak around it fixed
- Psychology-driven menu engineering and staff prompts
- Google, AI search and booking fixes that bring the right guests in
- Strategy or hands-on implementation, whichever you need
- Built around the traffic, team and assets you already have
- A performance partner, not a “strategy deck and disappear” consultant
You do not always need more customers.
You need better performance from the customers you already have.
Meet Nadia
Hospitality Revenue & Profit Leak Fixer
Most of my career has been spent looking after guests and running operations, much of it in the Gulf. VIPs, high-value guests, demanding clients, big budgets and tight deadlines. You learn fast that people rarely remember the price. They remember how you made them feel, and the smallest details change what they choose.
Back in the UK, I worked with hospitality and service businesses on growth, operations and customer experience. The same pattern kept showing up: busy places, good food, loyal teams, and guests spending less than they’d happily spend, because nothing on the menu or at the table guided them.
Nobody was looking at all of it together. So in 2024 I started Consult Nadia to do exactly that. Today I work with restaurants, bars and hospitality groups across the USA, UK and Middle East.
This isn’t generic restaurant consulting. It’s profit leak fixing, designed to improve:
- Spend per head and average check
- High-margin dish sales
- Bookings and conversion
- Repeat visits
- Long-term profitability
Client results include:
- Up to 180% more orders of high-margin dishes, through menu engineering and guest psychology
- 10 to 20% higher average check, with no price increases or discounting
- £10k+ a month extra profit for one restaurant, from pricing, menu layout and staff training
- Higher drink, dessert, side and add-on sales from psychology-driven staff prompts
- Over 100% more bookings from Google, and top local search positions
“You don’t need better food. You need better systems.”
Why busy restaurants still leave money on the table
Most hospitality businesses stay busy while profit stays flat. The problem is rarely the food, and rarely just marketing. More often, the money leaks through:
• Menus that aren’t engineered around profit
• Teams that are never shown what to suggest, or when
• Weak spend triggers, in venue and online
• Guests lost before they book: on Google, in AI search and on your website
• Online orders that never offer the extras
• Happy guests who never come back
You don’t always need more customers.
You need more from the ones you already have.