Hospitality services

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Use AI to improve costing, purchasing, scheduling, training, reporting and marketing. James helps you build practical workflows and teaches your team how to use them, with people reviewing every important decision.

Curated searches for General Managers, Executive Chefs, kitchen leaders, F&B leaders and senior hospitality professionals. Every search is led by an experienced operator who understands the difference between a strong résumé and someone who can actually lead the business.

A practical outside view of your P&L, sales mix, menus, labour, systems and guest experience. James identifies the biggest opportunities, clarifies priorities and gives owners an actionable path forward—remotely or on site.

When sales, labour, food cost or execution are moving in the wrong direction, James works with owners and managers to diagnose the causes, reset priorities and rebuild operating discipline. Support can be remote, on site or ongoing.

Experienced operating leadership without adding a full-time executive. James works alongside owners and managers to strengthen accountability, decisions, financial performance and day-to-day execution.

A menu should express the concept, work for the kitchen and generate profit. James develops practical menu architecture, recipes, costing, prep systems and execution standards that teams can repeat consistently.

Turn a hospitality idea into a restaurant that can open, perform and grow. Positioning, menu architecture, service model, financial thinking, recruiting and opening systems are shaped around the concept and the market.

Move a food product or culinary application from idea to repeatable execution. Work can include recipe development, bench testing, production notes, costing and a practical path toward scale.

Food styling and culinary preparation for menus, products, campaigns and brand shoots—planned to make the food look credible, desirable and true to the experience you sell.

See the business through your guest’s eyes. Receive an experienced, discreet assessment of service, food, atmosphere and operational details, followed by clear priorities for improvement.

Bring an experienced operator into your hospitality project. Concept, opening and operating partnerships are structured around the opportunity, the ownership team and the level of involvement required.

Tell James about the business, location and challenge or opportunity ahead. He will help define the most useful next step and shape the right scope after a focused conversation.