/006/ Our own restaurant
We run our own restaurant
Oso Izakaya, just outside Valencia, is part of the group. Every system we recommend, from prep lists to supplier contracts, runs in our own kitchen first.
Visit osoizakaya.com
Valencia Book a call
/Hospitality advisory for boutique and independent properties.
For properties where the detail is the point
We work with a small number of owners at a time, on the kitchens, teams and systems behind a property's reputation. Most of our work comes by recommendation, and stays private.
You work with the people who do the work
A small core team, and a wide network of specialists we bring in where the property needs them, from spa and wellness to watersports.
Peter Godwin. Founder. Michelin trained chef, with 24 years in kitchens, resorts and private islands. Your first call is with him.
About the group- 24+Years in hospitality
- 7Countries, across Europe, Africa, the Caribbean and North America
- 34Training modules for kitchen and front of house
- 1Restaurant of our own, just outside Valencia
/Services
/002/
Six services. Buy one on its own, or bring us in across the whole operation.
/001/Business events
Event curation
Retreats, summits and executive gatherings. Logistics, programme, guest communications and venue.
Private island summits for technology executives in the British Virgin Islands. A four day executive event for sixty guests in Dakar, Senegal. Company retreats, and events alongside major international conferences in the USA and Barbados.
/002/
Procurement and logistics
Suppliers, purchasing and deliveries set up to arrive on time and on budget. Also as a fractional purchasing team.
Purchasing and logistics set up from scratch for new island resorts. Food, drink, operating supplies and event stock shipped from international suppliers to remote properties, on time and on budget. Purchasing brought into line with owners' sustainability and sourcing standards.
/003/
Hospitality operations
Audits, standard procedures, rotas, team training and cover for general managers.
We have run commercial kitchens, resorts and private islands in the British Virgin Islands, the UK and Spain. We have written the procedures for kitchens, bars, guest services, housekeeping, grounds and animal care, joined opening teams, and covered for general managers.
/004/
Food and beverage design
Bespoke menus, drinks lists and pairings, crafted for the property and costed to pay their way.
Menus that are local, properly costed and liked by guests, for remote properties and restaurants in the British Virgin Islands, the UK and Spain. Wine lists, pairings and cocktails for island resorts. Coaching for chefs, managers and deputy general managers.
/005/
Talent
Chefs and managers who fit the property, and the support to keep them.
A head chef placed in the UK and a sous chef in the British Virgin Islands. An operations manager hired for a private island. The general manager for our own restaurant. Hundreds of hires over the years, most of them in kitchens.
/006/34 modules
Training library
Practical modules for kitchen and front of house teams, built from the work we do on site.
Running at two resorts in the British Virgin Islands.
We have to earn the right to do more work. If a dish, a process or a report is not helping the guest or the team, it goes.
/Stories
/003/
Our clients value their privacy, so the stories carry no identifying details.
A four day executive event in Dakar
Sixty guests from fifteen countries over four days. Ten venues, twenty one local businesses, and 85% of the budget spent locally.
Revitalising a village pub
A sous chef trained rather than a head chef hired. Three full-time staff, a bigger kitchen and a new garden room, still running on the same systems three years on.
Kitchen and menu coaching
Less waste, a lower wage bill and shorter shifts, with no drop in quality. Two chefs who were planning to leave stayed.
/004/ How we work
From the first call to a team that runs it without us
Every project is scoped to the property. The first call is free.
- /001/
We listen.
A free first call about the property, the team and what is not working yet.
- /002/
We plan.
A written plan with a fixed scope and fee. You know what we will do and when.
- /003/
We work on site.
Alongside your team, until the standard holds without us.
/005/ Training library
Training your managers can run themselves
Practical modules for kitchen and front of house teams, built from the work we do on site. Each one arrives ready to teach, with your name on it.
/007/ Insights
All articlesFrom the kitchen and the office
5 signs your restaurant needs a consultant
Working harder without better results? Five signs it is time to bring in outside help for your restaurant, and how to go about it.
How to train your kitchen team on food cost, prime cost and profit margins
A practical guide to teaching cooks food cost, prime cost, yield and waste, so the whole kitchen helps protect your margins.
Getting logistics right, smart storage and delivery in hospitality
Practical ways to cut waste, energy and delivery runs in your kitchen through better storage, fewer deliveries and closer sourcing.