Hospitality

We launch hotels, restaurants, cafés and bars —

restructure the ones that are struggling,

and build the teams that keep them running.

Six areas, one operating view.

Openings & Concept
Operations & Profit
Food & Beverage
Commercial & Revenue
People & Leadership
Marketing

02 — OPERATIONS & PROFIT

01 — OPENINGS & CONCEPT

Pre-opening management and critical path,
Feasibility studies and business planning,
Concept creation and validation,
Market entry — UK and Türkiye Departmental structure and manning guides.

Drawing on extensive experience in hospitality openings, we work with businesses from concept development through to launch. By combining strategic planning, budgeting, branding, operational thinking, and commercial insight, we help create strong foundations that support sustainable growth from day one.

From independent restaurants to boutique and resort hotels, we identify opportunities, minimise costly mistakes, and develop practical solutions that strengthen both the brand and the business.

A busy business is not always a profitable one. Strong commercial performance begins with efficient operations. We analyse how your business works day to day, identify operational challenges, and develop practical solutions that improve performance, profitability, and long-term growth.

Operational analysis and written diagnosis,
Restructuring and turnaround,
Payroll, rota and agency cost control,
P&L accountability and reporting discipline,
Standards and quality audits.

03 — FOOD & BEVERAGE

Food and beverage operations are where businesses build both reputation and profitability. From concept development and opening through to growth and successful exit, we create commercially focused food and beverage strategies that strengthen performance and support sustainable business growth.

Restaurant, cafe and bar concept development,
Menu engineering and gross margin,
Kitchen and service structure,
Multi-site and chain operations,
Hotel F&B, banqueting and events.

04 — COMMERCIAL & REVENUE

Price is often the first lever businesses pull, but rarely the one that delivers the greatest return. We analyse distribution, customer mix, operational performance, and food and beverage profitability to identify where sustainable commercial growth can be achieved.

Revenue management and pricing strategy,
Distribution and OTA commission review,
Segment and channel mix,
Brand positioning and re-branding,
Events, weddings and corporate business.

05 — PEOPLE & LEADERSHIP

Strong businesses are built by strong teams. We work with department heads to improve performance, strengthen accountability, and create the confidence and ownership needed to deliver long-term commercial success.

Team structuring and recruitment,
Head of department development,
Executive and leadership coaching,
Service culture and guest experience training.

06 — MARKETING

Pre-Opening Management; full marketing setup, launch planning, marketing staff training, and market entry strategies,
Brand Development & Identity; from logo design to complete corporate identity systems, ensuring consistency across all touchpoints,
Architectural Photography & Videography; high-quality visual storytelling to highlight each property’s unique design and atmosphere,
Strategic Marketing Consultancy; tailored growth strategies for hotel chains, boutique hotels, and resorts seeking stronger positioning in global markets,
Social Media Strategy & Management; enhancing your online presence and engagement,
Content Creation & Copywriting; developing engaging content across platforms.

Meet Our Hospitality Partner

SELECTED WORK

Six years, and the range is the point.

Descriptions only for now — client names are added once each business has confirmed it's happy to be named.

Organic bakery & coffee shop

NORTH LONDON · RESTRUCTURING

Restructured the operation of an organic bakery and coffee shop — the practice's opening engagement, and still the client we point to first.

Restaurant renovation

NORTH LONDON · BY REFERRAL

Consulted on the renovation of a restaurant nearby, referred directly by the bakery client above.

75-room luxury hotel

EAST LONDON · CONSTRUCTION TO OPENING

Consulted, opened and managed a 75-room hotel with restaurant, bar, ballroom and spa facilities, from construction through to opening.

Restaurant & bar feasibility

SOHO, LONDON · PRE-MARKET-ENTRY

Full feasibility for an investor opening a restaurant and bar in Soho — labour cost, budget forecasting, financial feasibility, organisation chart, headcount and floor plan analysis, before entering the London market.

Boutique hotel chain

WEST ENGLAND · F&B SYSTEMS

Full F&B SOP implementation, staff training, and budget and cost management across the group.

And others, across London and the wider UK.

İletişim

Let’s Keep In Touch

Reach out for a tailored consultation and discover how our approach can accelerate your goals.

E-mail: info@esrademir.co.uk

Esentepe Mah. Büyükdere Cad. Levent 199 N199 N6 Şişli / İSTANBUL