As a registered member of Hospitality Action some of our proceeds are donated to this charity as they do amazing work supporting our Hospitality colleagues during these unpresented times.
Our Services Menu
Our Services Menu
Compare our service packages and find the best fit for you.
Compare our service packages and find the best fit for you.
Platinum Package 2 month service
Platinum Package 2 month service
£3,995
£3,995
Payment plans available
Duty Management shifts/Management take-over, e.g. owners on holidays or are you without a Manager we can step in and cover hands-on shifts included in the price you pay up to 12 shifts per month
Wedding & Event planning / Operations
Team Training: Customer service techniques License training/HACCP / COSHH / Covid-19 planning & Risk Assessments
Health & Safety Procedures
Mixology & Fine Dining service training including Wine service, Dessossage/Gueridon & French Service
Barista training
Standard Operational Procedures custom-made handbooks & templates
Cocktail menu engineering
Profit& Loss Management, Stock-take Management & templates
Labour vs Sales & Rostering
Interior Design, Floor plans & Ambiance setting
Set up for online delivery & back of house operations
Installation of P.O.S systems and Procurement control
Online table management systems to maximise footfall per sq meter
Haute Cuisine Menu development & engineering including costed recipes for industry leading
Gross Profit %
Procurement for equipment, furniture, glassware etc.
Web site design, Marketing & Brand development including online presence on Instagram / LinkedIn/ Facebook / Trip-Advisor
New-Launch Venue, Local council planning permission support & Business plan
Crisis Management
Negative online review repair
Business plan and full P&L EBITDA financial forecasting
Gold Package 1.5 month service
Gold Package 1.5 month service
£2,495
£2,495
Payment plans available
Team Training: Customer service techniques License training/HACCP / COSHH / Covid-19 planning & Risk Assessments
Health & Safety Procedures
Mixology & Fine Dining service training/ Barista training
Standard Operational Procedures custom-made handbooks & templates
Wedding & Event planning / Operations
Stock-take Management & templates
Labour vs Sales & Rostering
Interior Design, Floor plans & Ambiance setting
Set up for online delivery & back of house operations
Installation of P.O.S systems and Procurement control
Online table management systems to maximise footfall per sq meter
Menu development & engineering including costed recipes for industry leading
Gross Profit %
Procurement for equipment, furniture ,glassware etc.
Web site design, Marketing & Brand development including online presence on Instagram / LinkedIn/ Facebook / Trip-Advisor
Negative online review repair
Business Plan
Silver Package 1 month service
Silver Package 1 month service
£1,200
£1,200
50% deposit paid up front
50% remaining paid end of month
Team Training: Customer service techniques License training/HACCP / COSHH / Covid-19 planning & Risk Assessments
Health & Safety Procedures
Mixology & Fine Dining service training/ Barista training
Standard Operational Procedures custom-made handbooks & templates
Menu development & engineering including costed recipes for industry leading
Gross Profit %
Web site design, Marketing & Brand development including online presence on Instagram / LinkedIn/ Facebook / Trip-Advisor
Online table management systems to maximise footfall per sq meter
Business Plan
Negative online review repair
A la Carte Menu
A la Carte Menu
Dark Kitchen £200
Dark Kitchen £200
Dark Kitchen concept design, menus, and operational lay-out.
Millennial trends are changing the way people shop, interact,
collaborate… and dine. People are spending less time eating in
restaurants and have less patience for long waiting periods, but they
still want to enjoy excellent food – in the privacy of their own homes.
New delivery and takeout business models respond to this need and
also pave the way for dark kitchens – or restaurants without the
added overhead of in-house dining experiences.
M.O.T. £150
M.O.T. £150
Price includes three visits at your venue and we would stress test your operations and provide you with a detailed report at the end based on customer service, value for money, quality of food & drink, speed, and overall ambiance.
You pay for your car's M.O.T. every year, so why not your business??
We always cover are own costs when visiting venues.
Recruiting Rock-star talent for both front & back of house £300
Recruiting Rock-star talent for both front & back of house £300
We provide you with recruitment techniques and custom made interview templates asking all the right questions saving you time and money.
Custom made job adverts launched on all the right online recruitment channels
Staff retention training for managers & owners because recruiting maybe challenging but retaining good team members & motivating them can sometimes be more difficult. It takes dedication and experience which we can help you achieve effortlessly
About me
I am currently the General Manager at Brasserie Ecosse in Dundee a new launch premium restaurant & bar covering 7,000 sq feet that I started 3 years ago. I have set up my own hospitality consultancy, and hoping to work with a range of different businesses in the sector, from restaurants, hotels and bistros, to pubs and cafes.
Originally from Chicago of Greek heritage, I have worked in senior level hospitality all over the world, at both a 2 Rosette and 3 Michelin Star level. In Chicago & Manhattan I worked in 3 Michelin star restaurants and studied Hospitality Management. In Greece, I spearheaded Luxury 5 star Resort Multi-Food & Beverage outlet operations for leading Hotels of the World catering to celebrities and royal families. Moving to Scotland, I occupied senior Food & Beverage Management roles at Gleneagles & Malmaison.
I was instrumental in setting up a Training Academy within Brasserie Ecosse.
I’ve been very fortunate to work in some amazing establishments in my career so far, the hospitality sector can open so many doors and lead to a very rewarding career in beautiful locations.
I’m really enjoying my time in Scotland at and want to give something back to my industry. I’d like to think that my knowledge and experience could be useful to hospitality businesses of all sizes as we recover from this terrible pandemic which has brought our industry to its knees.
Many hospitality businesses will sadly have closed, but for those that remain open, my concern is that there will be a skills shortage across all levels, particularly in management.
Experienced management level is essential to not only steer the business to profit, but to bring on youngsters and ensure they get the proper training for Scotland's hospitality future.
About me
I am currently the General Manager at Brasserie Ecosse in Dundee a new launch premium restaurant & bar covering 7,000 sq feet that I started 3 years ago. I have set up my own hospitality consultancy, and hoping to work with a range of different businesses in the sector, from restaurants, hotels and bistros, to pubs and cafes.
Originally from Chicago of Greek heritage, I have worked in senior level hospitality all over the world, at both a 2 Rosette and 3 Michelin Star level. In Chicago & Manhattan I worked in 3 Michelin star restaurants and studied Hospitality Management. In Greece, I spearheaded Luxury 5 star Resort Multi-Food & Beverage outlet operations for leading Hotels of the World catering to celebrities and royal families. Moving to Scotland, I occupied senior Food & Beverage Management roles at Gleneagles & Malmaison.
I was instrumental in setting up a Training Academy within Brasserie Ecosse.
I’ve been very fortunate to work in some amazing establishments in my career so far, the hospitality sector can open so many doors and lead to a very rewarding career in beautiful locations.
I’m really enjoying my time in Scotland at and want to give something back to my industry. I’d like to think that my knowledge and experience could be useful to hospitality businesses of all sizes as we recover from this terrible pandemic which has brought our industry to its knees.
Many hospitality businesses will sadly have closed, but for those that remain open, my concern is that there will be a skills shortage across all levels, particularly in management.
Experienced management level is essential to not only steer the business to profit, but to bring on youngsters and ensure they get the proper training for Scotland's hospitality future.
My latest work
My latest work
Brasserie Ecosse in Dundee. A high volume 7,000 sq ft premium Restaurant & Bar serving a highly praised Haute Cuisine A la Carte menu, and offering eclectic cocktail & wine lists proven very popular. Serves amazing barista style coffee which is custom blended and roasted locally. Service style is laid-back luxury in an Industrial chic ambiance.
