If your restaurant wouldn't survive outside your hotel, it isn't good enough to be in it.

Anything from a single 60-key boutique to multi-property portfolios. The common factor is an owner who treats food and beverage as a commercial asset, not a back-of-house obligation.

Most start with a fixed-fee diagnostic of two to four weeks. From there we move into project work, retained advisory or a managed concept rollout, with clear scope and clear commercials. No open-ended retainers.

Diagnostics start in the low five figures. Larger concept and rollout work is scoped against the size of the opportunity and the capex envelope. Every proposal is fixed-fee or milestone-based, so you always know what you're committing to.

Rarely. We work with the team you already have, sharpen the brief and the commercial architecture, and bring in new talent only where it's genuinely missing. Our job is to leave the operation stronger, not dependent.

Quick wins on cost lines and menu margin typically land inside the first 90 days. A full concept reset or new launch runs eight to sixteen weeks depending on capex. Every plan is phased so the P&L moves while the bigger work is in flight.

Against the numbers that matter to an owner: F&B revenue per available room, GOP contribution, covers, average spend, and guest sentiment. We agree the targets up front and report against them throughout.

Yes, as standard. Commercials, supplier terms, P&L data and brand plans are treated as confidential from the first conversation, NDA in place or not.

Both. We've worked alongside branded operators inside group standards and with independent owners who have full creative freedom. The framework adapts; the discipline doesn't.

Yes. We come in at the masterplanning or pre-opening stage to shape concept, kitchen design, menu, brand and launch plan, then hand over a venue that's commercially ready from day one.

Eight Rabbits is our operating system for modern hospitality: eight integrated capabilities (brand, food, beverage, service, people, systems, commercial and growth) that work as one rather than as separate consultancy exercises. It is powered by Primacy and can be adopted whole or in parts.

Hotels are our core, but we run traditional restaurant, bar and event F&B consultancy across other sectors too: high street operators, education, contract and outside catering, visitor attractions and the public sector. The commercial discipline travels.

You'll get an acknowledgement the same working day. If the brief fits, we issue a short discovery questionnaire covering the property, trading position, the problem, the team, systems and goals. That gives us the shape of the opportunity before we spend an hour of your time on a call.

A private link, unique to you, covering six short sections. Rough figures are fine. We're looking for shape, not audit accuracy. Most owners complete it in fifteen to twenty minutes, and you can save your progress and come back to it.

A short mutual NDA where needed, then a fixed-fee or milestone consultancy agreement setting out scope, deliverables, fees and dates. Invoices are issued against milestones with standard terms; card and bank payment are both supported.

We map each outlet on a growth-share matrix: stars to protect, cash cows to defend, question marks to decide on, and dogs to fix or exit. It stops every venue being treated as equally deserving of capex and attention.

F&B revenue, food and beverage GP, labour as a percentage of F&B revenue, average spend, resident capture rate, and the split of resident versus external trade. If you don't have all of it, that's usually part of the finding.

Commercial data sits in a private system accessible only to us, questionnaire links are unique and unguessable, and nothing is shared with third parties. Data is deleted on request at the end of an engagement.