I’m based in Manchester and work with hospitality businesses across the UK, using the right balance of on-site and remote support for each project.

Restaurant & bar consultancy · UK

There’s work
to be done.

Q: Can you help with a new restaurant or bar opening?

Yes. The Opening Readiness Review tests the critical path, systems, recruitment, training, service readiness and commercial assumptions before the doors open.

For Good People,
By Good People.

Practical, hands-on support for independent restaurants, bars and growing hospitality groups across the UK.

00 / What I do

Clear thinking.
Better hospitality.
Stronger business.

I work alongside founders, owners and operators to understand what is really happening in the business, fix what is getting in the way and give the team the confidence to move forward, from a new opening to a growing multi-site operation.

Explore the sprints

Who I help / When it matters

When an experienced pair of hands matters.

Opening

Opening a restaurant or bar?

Let’s test the concept, numbers, team, systems and opening plan before the doors open and the pressure is on.

Performance

Busy, but not profitable?

I’ll get underneath the numbers and find where margin is being lost across pricing, purchasing, labour, waste, spend per head and daily controls.

Growth

Moving from one site to several?

Put simple, practical systems around good people, so the business can grow without losing the energy and hospitality that made it special.

01—06 / Focused interventions

The sprints.

Defined pieces of work. Clear outcomes. Built around the pressure points that matter most.

Opening Readiness Review.

Open with confidence. Stress-test the operation, close the gaps and get every detail ready for day one.

Menu & Commercial Performance Review

Turn your menu into a stronger commercial tool through better pricing, a smarter sales mix and clearer margin decisions.

Spend Per Head Growth

Find natural, guest-friendly ways to grow revenue while making the experience better, not more transactional.

Operational Efficiency Sprint

Streamline. Optimise.
Improve performance.

Simplify the way the operation works. Reduce waste, remove friction and give the team more consistency.

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GX Sprint

Hospitality not service.
Experience over technical.

Create the kind of warm, frictionless experience that makes guests want to spend, return and recommend you.

Profit Accelerator Sprint

Enough detail to choose. Enough flexibility to solve the right problem.

The sprints are focused pieces of work, not off-the-shelf workshops. Choose the pressure point that feels closest and I’ll shape the scope around what is actually happening in your business.

01Opening Readiness Review

A good fit if

You are approaching launch, taking on a new site or worried that important details are being missed.

I’ll look at

Opening critical path and ownership
Team, training and service readiness
Operational systems and commercial assumptions

You leave with

A clear, prioritised plan for the work that must happen before day one.

Explore this service

02Menu & Commercial Performance Review

A good fit if

The menu has grown without enough commercial challenge, or you cannot clearly see what is driving cash margin.

I’ll look at

Margin, prep time and pick-up time
Wastage, single-use ingredients and menu size
Menu engineering, design and brand alignment

You leave with

Practical menu decisions that balance guest appeal, operational reality and profit.

Explore this service

03Spend Per Head Growth

A good fit if

The business is busy, but each guest occasion is not delivering the value it should.

I’ll look at

The guest journey and moments that influence spend
Menu, drinks and sales behaviours
Training that feels like hospitality, not hard selling

You leave with

A guest-friendly plan to grow spend while improving the experience.

Explore this service

04Operational Efficiency Sprint

A good fit if

Too much depends on firefighting, individual knowledge or processes that have become harder than they need to be.

I’ll look at

Service flow, routines and accountability
Labour deployment, waste and avoidable friction
Simple systems the team will actually use

You leave with

A calmer, clearer operation with practical priorities for implementation.

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05GX Sprint

A good fit if

The steps of service are in place, but the guest experience lacks warmth, confidence or consistency.

I’ll look at

The difference between service and hospitality
Guest friction, team confidence and judgement
Behaviours that support spend, return visits and referrals

You leave with

A more human guest experience that the team understands and can deliver consistently.

Explore this service

06Profit Accelerator Sprint

A good fit if

Revenue looks healthy, but profit is not following, or you know there is more value in the business than the numbers show.

I’ll look at

Gross profit, purchasing and margin control
Labour, pricing and spend-per-head levers
The few changes most likely to improve cash margin

You leave with

A focused commercial plan built around the profit opportunities that matter most.

Explore this service

How it works

Talk. Get underneath it. Move forward.

Start with the problem

A straightforward conversation about the business, the pressure and what a useful outcome would look like.

See the real operation

I get close to the numbers, the people and the way the business actually works, not just the version written in a report.

Make change practical

I agree the priorities with you, work with the team and leave a clear route forward that can survive a busy service.

Tell me what’s going on

Ongoing / Fractional support

Senior hospitality leadership, without another full-time hire.

Sometimes the problem is bigger than a sprint. You may be opening several sites, building the next layer of management, working through change or simply need an experienced operator beside you for longer.

A fractional relationship gives founders and leadership teams regular access to my operational and commercial support. I stay close enough to understand the business while keeping the relationship flexible enough to match what it needs.

Not every problem is best served by a quick intervention. Some need a longer view, consistent check-ins and enough structure for new ways of working to take hold. My aim is to leave a useful legacy: stronger habits, more confident managers and an approach that continues to work long after my involvement ends.

Regular leadership support and an independent sounding board
Commercial and operational performance reviews
Coaching for managers and clearer accountability
Support through growth, change or a gap between senior hires

Discuss fractional support

Angus Pride, restaurant and hospitality consultant

About / Angus Pride

Twenty years in hospitality. Still sleeves up.

I’m a people-focused operator who has spent more than 20 years building teams, growing businesses and creating places people want to come back to. I still love the energy of a busy service, the detail that goes into getting it right and the people who make hospitality happen.

I’m commercially minded and comfortable with P&L, labour, margin and KPIs, but I’ve always believed the strongest results start with looking after your people and your guests properly. That is the thinking I bring to every project.

Selected experience

Built in the trade.

Selected brands I’ve led, operated or helped develop.

Selected results / Operator experience

Real work. Measurable results.

+15%gross margin improvement at THG, alongside a 50% reduction in stock holding

~40%revenue growth while leading transformation at Gaucho Manchester

2×revenue growth at Peru Perdu, from £400k to £800k between year one and year three

Results achieved in operational leadership roles. Every business starts from a different place, with a different problem to solve.

Case study / Peru Perdu

From six-month residency to a five-year Manchester restaurant.Read the case study ↗Case study / Coaching Inn Group

Reopening support that left stronger teams behind.Read the case study ↗

Website-only proof point / Independent recruitment support

One month to appoint a flagship general manager.

In summer 2025, I helped the directors recruit a senior general manager for a flagship site. I advised on screening and suitability, using culture fit, experience and my network to give the business a strong shortlist and the confidence to make its own decision. The role was appointed within one month and the successful candidate passed probation.

Selected coverage / Industry experience

In the trade.
In the conversation.

I’ve spent my career in hospitality, building and improving businesses from the inside. National and regional publications have featured that work and my view of the people, pressures and possibilities shaping the industry.

The IndependentExpert commentary on bar service and hospitalityRead coverage ↗Taste of ManchesterRestaurant consultancy and the Dog & Partridge transformationRead coverage ↗About ManchesterHospitality experience, Gaucho and Living VenturesRead coverage ↗Select InteriorsDocumented restaurant consultancy projectView project ↗Sage AdviceExpert perspective on building a winning restaurant business planRead coverage ↗

Angus Pride speaking live on Sky News from Peru Perdu

Sky News / Manchester Live

Media appearances / Industry voice

Hospitality in the spotlight.

I’ve appeared on BBC and Sky News as a hospitality industry expert, sharing a clear view from inside the operation. I speak about the people, pressure and possibility behind the headlines — practical insight shaped by years of building teams and running busy rooms.

Useful answers

A few straightforward answers.

What does a restaurant consultant do?

I bring experienced, independent thinking to a particular challenge, whether that is a new opening, menu profitability, labour and process, guest experience, revenue growth or a wider turnaround. My work is practical, focused and carried out with your team, not handed over as a report for somebody else to decipher.

Do you work with bars as well as restaurants?

Yes. I work with restaurants, bars, food-led pubs, hotels and multi-site hospitality businesses. That can include opening preparation, drinks-menu performance, purchasing and stock control, service flow, labour, training and spend-per-head growth.

Can you help with a new restaurant or bar opening?

Yes. The Opening Readiness Review tests the operation before launch: the critical path, systems, recruitment, training, service readiness, menu and commercial assumptions, and the gaps most likely to cause trouble when the doors open.

Where do you work?

I’m based in Manchester and work with hospitality businesses across the UK. I’ll use the right balance of on-site and remote support for the project and the problem you need to solve.

Have a problem worth solving?