F&B OPERATIONS
F&B Operations Consultants in London
Improve the way your restaurant, hotel or hospitality business runs, from service standards and team structure to menu performance, operating systems and day-to-day profitability.
Trusted by Leading Brands
BUILT FOR RESTAURANTS. FOCUSED ON PERFORMANCE.
Strong hospitality businesses are not built on good ideas alone. They need clear systems, trained teams, profitable menus and consistent service standards that work under real pressure.
Savvy IQ helps restaurants, hotels, bars and F&B operators improve the operational details that affect guest experience, team performance and commercial results. From service flow and menu engineering to SOPs, staff training and multi-site consistency, the focus is simple: make the business easier to run and more profitable to operate.
- Restaurant and F&B operations review
- Service standards and guest experience improvement
- Menu engineering and profitability analysis
- SOPs, systems and process documentation
- Team structure, training and accountability
- Multi-site and concept scaling support
What We Do
END TO END F&B OPERATIONS SUPPORT FOR HOSPITALITY BUSINESSES
CULINARY & BAR ASSESSMENTS
Review your food and beverage offer across menu structure, quality, consistency, margin, supplier fit, bar programme and guest appeal.
OPERATIONAL MANAGEMENT
Improve the day-to-day systems, service standards, team routines and management processes that keep hospitality businesses running well.
TURNAROUND STRATEGIES
Identify what is holding the business back and create a practical plan to improve performance, profitability, service and guest experience.
KEY PEOPLE RECRUITMENT
Support the search for senior chefs, bar leaders, managers and operational talent who can strengthen the business and lead teams effectively.
BUSINESS ASSESSMENTS
Assess the commercial health of the business, including operations, cost control, team structure, guest experience, market position and growth potential.
MARKETING STRATEGY & PLANNING
Create focused marketing plans that connect your restaurant, bar or hospitality brand with the right guests and support long-term revenue growth.
COMMON CHALLENGES
WHERE F&B OPERATIONS USUALLY BREAK DOWN
Most hospitality businesses do not fail because no one cares. They struggle because the operation relies too heavily on individual people, undocumented processes and daily firefighting.
- Inconsistent service between shifts
- Poor menu profitability or unclear food margins
- Managers spending too much time fixing recurring issues
- Teams relying on memory instead of clear systems
- New starters taking too long to become effective
- Guest experience varying by day, team or location
- Owners lacking visibility over operational performance
- Multi-site growth exposing weak processes
Restaurant turnarounds and operations support
When a restaurant or hotel outlet is underperforming, we start with a diagnosis of service, menu performance, labour, costs and systems before agreeing what to fix first. Our guide to 22 deep turnaround actions for an underperforming restaurant sets out the kinds of action that can turn performance around.
F&B operations consultants in London
Our F&B operations consultants work with restaurants and hotels in London and internationally. See our work on Antipodea in Richmond and our hotel F&B work at The Norman Tel Aviv and Park Hyatt Zurich, or read more about our London hospitality consultants.
Our Approach
A PRACTICAL PROCESS FOR BETTER F&B OPERATIONS
01
ASSESS
We review your current operation, including service flow, team structure, menus, systems and guest experience.
02
IDENTIFY
We find the operational gaps, cost leaks, service issues and process problems affecting performance.
03
IMPROVE
We create practical changes across systems, menus, standards, training and management routines.
04
EMBED
We help your team apply the changes so improvements last beyond the initial consultancy work.
Measurable Impact
SMOOTHER OPERATIONS. STRONGER MARGINS.
PROFITABILITY
Improve menu performance, pricing decisions, cost control and operating efficiency.
CONSISTENCY
Create clearer standards so guests receive a more reliable experience.
EFFICIENCY
Reduce avoidable friction across service, staffing, systems and daily routines.
SCALABILITY
Build the systems and processes needed to grow beyond one strong location.
Paul is a highly committed, trustworthy and hard working professional, gifted with a high sense of diplomacy leading him and his business associates to the needed success.
It’s my great pleasure to know Paul on a professional and personal level, wishing him the very best of continuous success for the future and highly recommend him to anyone concerned.
— – Bandar AlSulaiman, CEO at Al Mathaaq
F&B operations in practice
Openings, reviews and turnarounds where we worked inside the operation, front and back of house.
Frequently Asked Questions
What does an F&B operations consultant do?
An F&B operations consultant helps restaurants, hotels, bars and hospitality businesses improve the way they run. This can include service standards, menu performance, team structure, SOPs, training, cost control, guest experience and multi-site operating systems.
Can you help improve restaurant profitability?
Yes. Profitability can be improved by reviewing menu performance, pricing, labour structure, operating routines, supplier processes, wastage, service efficiency and the systems used to manage the business day to day.
Do you work with independent restaurants or hospitality groups?
Yes. We work with independent restaurant owners, multi-site operators, hospitality groups and hotel F&B teams. The approach is scaled to the size of the business: a single venue may need a focused review of service and menu performance, while a group may need operating systems that work consistently across sites.
Can you create SOPs for our restaurant or hotel team?
Yes. Savvy IQ can help create practical standard operating procedures, checklists, service standards and management routines that teams can actually use during busy hospitality operations.
Can you help with menu engineering?
Yes. Menu engineering can include reviewing item profitability, popularity, pricing, layout, descriptions, kitchen complexity and the role each item plays in the wider guest experience and commercial model.
Can you help us prepare to open a new restaurant or venue?
Yes. F&B operations support can help before opening by defining service standards, team structure, training plans, menu flow, systems, SOPs, launch readiness and the operational details needed for a smoother opening.
Do you provide F&B operations consulting in London?
Yes. Savvy IQ’s global headquarters is in London and we advise restaurants, hotels and hospitality groups in London and internationally. Find out more about our London hospitality consultants.
How do you fix an underperforming restaurant?
We start with a diagnosis rather than assumptions, reviewing service, menu performance, labour, costs, systems and management routines to find where performance is being lost. We then agree priorities with the owner and support the team in putting practical changes in place. Our guide to 22 deep turnaround actions shows the areas we look at.
Ready to improve your F&B operations?
Whether you are opening a new venue, improving an existing restaurant or preparing to scale across multiple sites, Savvy IQ can help you build the systems, standards and operating rhythm needed for better performance.