LanburyHundred is a hospitality advisory service and consultancy focusing specifically on the major sectors of the industry, namely; restaurants, pubs, bars, hotels, members' clubs and recently the burgeoning street food dining scene. It was established by myself with independent restaurateurs and food and drink experts to assist both new start-ups and existing businesses with a wide range of issues from set-up to operation to trouble-shooting to expansion. Our team is comprised of hands-on… Show more LanburyHundred is a hospitality advisory service and consultancy focusing specifically on the major sectors of the industry, namely; restaurants, pubs, bars, hotels, members' clubs and recently the burgeoning street food dining scene. It was established by myself with independent restaurateurs and food and drink experts to assist both new start-ups and existing businesses with a wide range of issues from set-up to operation to trouble-shooting to expansion. Our team is comprised of hands-on operators who have worked for the largest, most high profile and most successful companies in the business. Many have also set-up and run their own enterprises enabling us to offer genuinely practical, front-line help. Over the last two decades we have worked on a great number and variety of projects covering every aspect of the hospitality and catering industry. This allows us to deal with any issue you and your business might have. Recent projects have included the IOD in London, formulating and implementing a new F&B strategy across a 30 unit hotel chain in the UK (Hallmark Hotels - www.hallmarkhotels.co.uk) and operational project management of a 50,000 sq ft client engagement space in the capital for leading global auditors KPMG. Please visit www.lanburyhundred.com for further details. Show less

Building and leading the operational set-up team for KPMG's new client focused hub in Mayfair, London. Launched in October 2015, Number Twenty by KPMG is a space for partners to engage with clients and business leaders across a variety of beautifully curated meeting spaces in the centre of the capital and represents a first in the audit and advisory industry. Key areas managed for this project over a twenty month period included :• Food and Beverage – concept creation and implementation… Show more Building and leading the operational set-up team for KPMG's new client focused hub in Mayfair, London. Launched in October 2015, Number Twenty by KPMG is a space for partners to engage with clients and business leaders across a variety of beautifully curated meeting spaces in the centre of the capital and represents a first in the audit and advisory industry. Key areas managed for this project over a twenty month period included :• Food and Beverage – concept creation and implementation in association with hospitality partners Restaurant Associates (Compass Group)• External contractors working on :-- Build - Construction and Fit Out-- M&E-- AV -- ITS-- Security• Design development• Health and Safety• Branding and Marketing• Procurement• Engineering• FacilitiesSee www.numbertwentykpmg.co.uk for more info. Show less

Hired to assist and oversee the pre and post-opening of Mark Sargeant's (ex-Gordon Ramsay at Claridges) two new restaurants; Rocksalt and The Smokehouse and boutique hotel; Rocksalt Rooms in the recently regenerated Folkestone Harbour. See recommendation above from Mark's business partner; Josh De Haan, for further details.

Managing Director of the business and General Manager of the restaurant.

Promoted along with the rapid expansion of the MPW restaurant group.The scope of this position fell across two broad areas. The first incorporated the management and general running of the group’s properties. This included day-to-day work in the following areas; accounts, management accounting and budgeting, financial control, personnel (700+), payroll, staff training and administration, stock control and ordering, product sourcing and purchasing.The second focused on… Show more Promoted along with the rapid expansion of the MPW restaurant group.The scope of this position fell across two broad areas. The first incorporated the management and general running of the group’s properties. This included day-to-day work in the following areas; accounts, management accounting and budgeting, financial control, personnel (700+), payroll, staff training and administration, stock control and ordering, product sourcing and purchasing.The second focused on longer-term programmes covering the planning, execution and set-up of several multi-million pound restaurant projects including The Mirabelle, L'Escargot, The Criterion, Quo Vadis, Titanic, The Belvedere, Drones, The Oak Room Marco Pierre White, The Grill Room at The Cafe Royal, The Parisienne Chop House, The Big Chef, Red Cube and Sugar Reef. Also involved in setting up Paris Imports, an international import business sourcing and procuring food and raw ingredients from across Western Europe for use throughout the company’s kitchens. Show less