Just to say cheers for the last few days, it was a massive eye opener to see whats involved for me to take the next step up here. Ive learnt an incredible amount regarding organisation, management, flavour & simplicity. It was well worth the experience.
Scott Fairweather, Head Chef –
The Punch Bowl @ Crosthwaite
Consultancy service from the man behind
the multi-award winning Freemasons
at Wiswell
Known for his passion, hard work and an attention to detail, Steven Smith has the perfect track record to offer a consultancy service to your business and help you reach your objectives. By tackling each area of your business, positive changes can be made to improve your repeat bookings, increase bookings across the week and make sure you are profitable.
Get in touch with Steven to find out how he can help you and your business.
A story of success
Freemasons at Wiswell has been a story of success since opening
its doors under Chef-Proprietor Steven Smith in 2009.
Steven, with the support of his team clearly knows how to make the country pub experience something special.
No.1 in the Good Food Guide 2015
& 2016 Top 5o Pubs
First ever pub in the history of Good Food Guide to receive 7 out of 10
No.6 Top 50 Gastro Pubs & Front of House Manager of the year 2016
Harden’s Top 20 Places
to go for
Sunday Lunch
Three AA rosettes
68th place Square Meal’s Best Restaurants in the UK
Shared expertise
Steven has focussed on each aspect of what it means to provide great hospitality – the mood and style of the space, the attitude, manner and presentation of front of house staff, the menu and its ability to keep customers returning and the marketing of the business.
Steven has reached a point in his career where he’s ready
share his expertise with other pubs through “Steven Smith
Consultancy”.
It’s a
straightforward concept – Steven is now available to
help you learn how to work your kitchen design,
menus, front of house and your marketing to maximise
the success of your pub.
How does it work?
Steven will discuss the best opportunities with you ranging
across:
- Planning and costing for exciting and profitable menus.
- Practical know-how on how to manage your food offering.
- Using seasonality to inspire and increase margins and keep menus fresh for regular repeat booking diners.
- Kitchen design for optimum workflow. (Steven designed the kitchen at Freemasons at Wiswell – why let an architect plan your kitchen when the best person for the job is an experienced Chef!).
- How to generate extra business and strong repeat bookings with event marketing.
- Front of house techniques to increase customer satisfaction and spend.
The consultancy service is available on site at the Freemasons
or at your pub.
If you want to see Freemasons at Wiswell in action, you can bring key team members to see how it’s done in the kitchen and at service. Steven can also arrange kitchen and tasting sessions to trial fully costed dishes for consideration in your menus. Send your chefs to experience a few days in the kitchen at Freemasons at Wiswell – there are plenty of ways to use the consultancy service.
Get in touch for a chat and Steven will be pleased to organise the right format for you to benefit most from the consultancy.
Fees?
Steven’s consultancy service is charged on a
time basis; half day, full day
and also an hourly
rate.
Tasting events are charged on time and ingredient
cost.
For
full details of Steven’s fees please get in touch.
Get in touch
