ANGUS CAMERON PRIDE CONSULTANCY LTD | CONSULTANCY MENU

[email protected] | 07843 427 613 | @PRIDEASINLIONS

BIO

Angus has worked in and around Manchester and Deansgate in particular in various management positions for around 13 years, starting with Living Ventures in 2002 and growing with them over the course of a decade. In that time Angus managed in Prohibition, The Living Room, Gusto, The Alchemist & The Red Door. After leaving Living Ventures Angus opened a Manchester site for boutique bowling operators All Star Lanes before moving to GAUCHO as Managing Partner where he oversaw the refurbishment of the restaurant and the newly built bar. The local knowledge garnered and the expertise gained across a broad range of Casual to Fine Dining, Bars with Restaurants and Restaurants with Bars, late night opening operations and breakfast offerings makes ACPC Ltd a great resource for new openings and entrepreneurs requiring an operational opinion and expertise to guide them through the process of realising their vision.

RESOURCE

ACPC has associate resource to bring in from many superb backgrounds including from senior management and training positions in Burj Al Arab Jumeirah, Harvey Nichols, Living Ventures, The Hilton Hotel Group, Soho House Group & The Morgan Hotel Group to name but a few and can cover any and all aspects of F&B delivery. ACPC has excellent connections in wine, spirit, food, beer & route to market spaces who can be called upon to offer the best support when required.

THE ACPC TEAM

I thought it worthwhile very briefly introducing you to the primary team that we could bring to the table for any possible consultancy project we are fortunate enough to get involved in: ANGUS PRIDE | DIRECTOR

Managing Partner of GAUCHO Manchester 10 Years in management with North West based Living Ventures. (The Living Room, Gusto, The Alchemist, Australasia Manchester) DAVID GALE | ASSOCIATE EXECUTIVE CHEF DIRECTOR


Executive Chef Soho House Group
Executive Chef Morgan Hotels DAN PURNELL | ASSOCIATE

Burj Al Arab Jumeirah Escapade Events & Consultancy (Director)

TOM BARTON | HEAD OF TRAINING

Living Ventures Openings Trainer for 10 years Robinson’s Brewery Pub Division Openings Trainer

CONSULTANCY MENU

Outlined below is a broad-stroke approach to what can be offered by ACPC. Although it is not exhaustive, it gives a good understanding of the skillset available to choose from or even act as a conversation starter for other duties that may need executing. 1 | STANDARD OPERATING PROCEDURES – BAR, TABLE HOST & RECEPTION SERVICE.

i. Service Standards Document - A structured, on-brand, detailed document of service points from the moment guests arrive at your venue, to the moment they leave and touch points where we can create MAGIC MOMENTS for your guests. One document to be produced for each department with an additional management manual. ii. Brand Standards Document - Covers all elements of expectations of staff appearance, attitude, behaviour, House Rules & procedures (everything from holiday request procedure to calling in sick and answering the phone to customers).

2 | OPERATIONS & SYSTEMS i. Service Standards Staffing Allocation Chart - A specific breakdown of which front of house staff are responsible and

accountable for delivering the Service Standards laid out in the Service Standards Document. ii. Bar design - Operational experience at this point in design should be implemented to avoid any design errors that will

either affect service or turnover (they come hand in hand) at a later date. Suppliers can also be sourced for design & fabrication. iii. Kitchen design - Operational experience at this point in design should be implemented to avoid any design errors which

will either affect service or turnover (they come hand in hand) at a later date. The menu itself also needs considering at this point and what offerings are available and practical, in line with the overarching brand. iv. Restaurant & floor space design – Restaurant design affects the feel & flow. A good & practical design can help deal with

volume covers whilst a poor design can hinder the service and operation. Poor design will inevitably lead to pinch points, bottlenecks and pressured service leading to slower turn times and lower than optimal spend per head. v. Crockery, Cutlery, Glassware & kitchen bar equipment specification, selection and supply – ACPC has access to numerous

suppliers and can present any number of propositions to the senior team based on a focussed brief. This will allow your time to be maximised and time wastage kept to a minimum. Alternatively a ownership can be taken to deliver a complete package without external involvement. vi. Expert Opinion - The value of being able to bounce ideas around and have a team of people available to discuss, inform

and support, cannot be underestimated. vii. Customer Satisfaction & Sentiment, Measurement of KPI’s & Mystery Dining - Systems to be put in place to maintain the

high standards trained at opening. These may measure sentiment & feedback from online sources or cut and dry operational standards from Mystery Diner visits. viii. Sourcing of EPOS provider & quote gathering – choosing a system which is fit for purpose and provides clarity in back

of house reporting. ix. Development of EPOS PLU database x. Payroll & Rota system – sourcing of payroll system and reporting suite to integrate with accounting software. xii. Opening Orders for all wet, dry & consumable suppliers. xiii. Stock control system sourcing & quote gathering. xiv. Reservation system sourcing and quote gathering (with recommendations.

3 | DEVELOPMENT i. Cocktail Menu Development – Destination bars & restaurants require on-brand drinks menus. ACPC are exceptionally

experienced in delivering manageable, on-brand drinks which tell a story to reinforce the overall brand ethos. All drinks will be researched, storyboarded and costed to meet budget margins. ii. Spirit & Wet Stocking Policy Development of on-brand spirits list to maintain brand integrity. iii. Wine & Champagne List & Stocking Policy iv. Supplier Identification & Negotiation - This is a dual financial and developmental consideration to generate marketing

support from wet brands as well as retrospective support based on volume sold. v. Food Menu Development - Food menus to fall on brand across all element of the food offering. In this particular instance,

we feel a bar food menu to sit alongside the drinks menu will be very effective.

4 | RECRUITMENT, STAFFING & TRAINING i. Operational management support during opening - During the opening few weeks we can continually train staff members

and support the management team until everyone finds their feet across all departments as well as problem solve, refine and develop the service standards and concept/concept delivery across all departments dependent on feedback. ii. Staff Training - A bespoke training package can be devised and delivered to new trainees that encompass the bespoke

brand values laid down in the Standard Operating Procedures as well as the practical skills pertaining to and required for their department, including Kitchen, Restaurant, Bar & Reception departments. iii. Ongoing QA on service standards – ACPC can visit monthly/weekly/quarterly after the opening to assess the standards

of the training and delivery of the product. We can liaise with unit management to find ongoing or new training points and put into place corrective action based on this feedback or that of any mystery diner procedures in place. iv. Assistance in all recruitment to ensure the correct candidates are hired (although we would never be the outright

decision-makers, we can offer opinions and background check). v. Job Descriptions - Once the Organisational Structure is complete, this will inform the job roles and the specifics of what

is expected of them. These are vital in a well-run establishment to provide clear rules of engagement and a tool for performance management. vi. Management Training – Post opening management on shift training can be offered to get a management team up to a

standard to execute the brief given to them. This will include pre-opening ‘craft training’ in operational departments such as bar, kitchen and restaurant before learning duty management skills post opening with a senior member of the ACPC team.

5 | FINANCE
 i. Food Menus, Cocktail & Drinks Menus costing - pricing structured to hit target gross margins. ii. Supplier Negotiation - To ensure the keenest price is delivered to you and any upfront or retrospective wet volume

supplier deals are negotiated as well as possible. iii. Supplier Branding - Any marketing ideas surrounding wet brands. iv. Opening Rota Forecasting & Staff Par Levels - Over-recruitment can waste a great deal of money and under-recruitment

can leave the operation exposed. Recruiting the correct number of staff is a finely balanced exercise. v. Budget & forecast writing – First year Budget P&L, nominal budgets and break-evens can be established based on

forecasted Spend Per Head, Covers, Sales Mix, Gross Margins, Fixed & Flexed Overheads. Further analysis can be developed upon request.

6 | HEALTH & SAFETY SYSTEMS i. Development of bespoke Food Safety Management System ii. Development of bespoke Health & Safety Management System iii. Set up of Online Compliance Centre – To track all H&S concerns online with full visibility to landlords. iv. Setup of bespoke Kitchen Management Diaries & Management Compliance Diaries. v. CIEH Level 2 Health & Safety Licenses (e-learning) vi. CIEH Level 2 Food Safety Licenses (e- learning)

| THANK YOU |

Thanks for your time reading this. I appreciate that there is a lot to digest and am happy to speak at your convenience in more detail. | CALL ME! |

ANGUS PRIDE | 07843 427 613 | [email protected]