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PROJECTS

Explore our projects and the work undertaken and the evolution of the company - past present 

 
 

THE WORLD MOST FAMOUS FOOD HALL

HARRODS

 
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DESCRIPTION

HARRODS, Senior Buyer/Manager Food Halls,  04/1994 – 02/2006
Progressive career in the Food Halls of the world’s most renown Department Store. Starting off in the Tea & Coffee Department with management, buying, new product development responsibilities, progressing to Bakery, Patisserie, Confectionery, Chocolates and Grocery. Managing up to 45+ staff members, including recruitment and staff training. Travelled through Europe, America, Asia and Africa in search of local producers and amazing ingredients, new products and concepts. Successfully grew business year on year with double digit growth and exemplar KPI performance, with the worlds most prestigious Food Hall.

 

 

INVOLVED

  • 4.8 m sales and budget responsibility
  • department & concessions management – 45+ staff team leadership
  • operations & sales management
  • buying activities, tea, coffee, chocolate, grocery & bakery
  • international negotiations
  • ensuring customer satisfaction standards were met at all times
  • negotiations with major brands, such as Charbonnel & Walker, Godiva, Neuhaus, Valrhona Patchi, Maison Du Chocolate, Prestat, Leonidas, and Lint
  • hygiene standards and food standard compliance
  • marketing and new product development 
 
 

FAMILY OWNED DEPARTMENT STORE

FENWICK

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DESCRIPTION

FENWICK, Food Hall General Manager/Buyer, 03/2006 –12/2006
Food Hall Initial restructuring in one of the UK’s oldest department stores, based in Newcastle

 

 

INVOLVED

  • food hall re-structuring and management
  • re-organisation of buying activities, new product & hamper development
  • operations and activity planning
  • 8 m financial management & reporting
  • customer satisfaction
 
 

FROM FARM TO FORK ORGANIC CONCEPT

DAYLESFORD

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DESCRIPTION

DAYLESFORD ORGANIC, Ambient Food Buyer/Own Label NPD, 02/2007 – 03/2009
Retail & New Product Development in luxury leader of organic food and lifestyle shops – London and Cotswolds 

 

 

PROJECT INVOLVED

  • retail shop development
  • buying and new product development
  • team leadership    
  • international negotiations    
 
 

ORGANIC RESTAURANT I TAPAS I CAFE I BAKERY

MED GORMET RESTAURANTS

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DESCRIPTION

MED GOURMET RESTAURANTS, 04/2009 – 10/2010
Development of Mediterranean food concept in central London – fine dining, brasserie, tapas, bar and bakery-deli 

 

 

PROJECT INCLUDED

  • guest relations
  • 2.4 m project, operations management and sales & budget planning
  • commercial model and retail & hospitality service development
  • new product and menu development
  • 60 staff leadership
 
 

RUSSIA's MOST FAMOUS FOOD STORE

KUPETZ ELISEEVS MAGAZIN

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DESCRIPTION

KUPETZ ELISEEVS FOOD HALL Est.1902, 07/2011 – 07/2012
Redevelopment of luxury Food Hall, Fine Dining Restaurant, Brasserie and café in Saint Petersburg, Russia 

 

 

PROJECT INVOLVED

  • customer relations & vip guests
  • supplier, contractor negotiations & new product development
  • 10 m business model development & design 1000m2 of retail, hospitality and production areas
  • financial planning, brand management, buying & commercial planning with profit on 3rd month
  • management of +200 multifunctional team, including marketing, sales, operations, hr and security
  • operations, project delivery & standards compliance
  • marketing activity and events organisation
 
 

MICHELEN STAR RESTAURANT BAKERY

ST JOHN

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DESCRIPTION

ST JOHN BAKERY, michelin star restaurants– buying, operations, project management and standards compliance – city. Involved in the set up of new shop concept in Maltby Street.

 

PROJECT INCLUDED

  • re/structuring
  • staff management
  • sales and operations
  • managing and reorganising production
  • creation and managing wholesale ordering system
  • setting up of market shop
 
 

RAW I VEGAN I VEGETARIAN I ORGANIC I YOGA  CONCEPT

DOWN TO EARTH

 
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DESCRIPTION

DOWN TO EARTH, GM, operations, marketing, buying, re-structuring and branding of vegetarian raw food concept – Kensington. Successful turnaround to new image concept, menu and ambience. Organisation of operations, new staff recruitment, staff management  and recipe development. Engagement with local and online community. Setting up of delivery systems with positive results.

 

PROJECT INVOLVED

  • re-branding
  • re-organisation and design
  • brand and social media management
  • buying and procurement
  • menu development
  • general management 
 
 

BOUTIQUE HOTEL F&B PROJECT

VILLA DAS MANGAS BRASSERIE

 
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DESCRIPTION

VILLA DAS MANGAS Garden Boutique Hotel F&B project that included hotel management. Complete reorganisation of restaurant, kitchen, and process. IT, CCTV set-up. Complete rebranding and marketing plan. Operations management with Increased sales of +30% year on year for 2 consecutive years. Implementation of purchasing strategies that delivered cost-cutting results and improved turnover and profitability. 

 

PROJECT INCLUDED

  • rebranding
  • reorganisation and design
  • operations, buying and purchasing
  • staff management, training and recruitment
  • marketing and social media managment
  • recipe development
  • manu development
  • hotel management