Past Projects & Clients
Who we’ve worked with.
The Lawn Club, Spinningfields
Client
Allied London, Spinningfields
Year
01/05/2013 to 01/09/2016
Hospitality placemaking for Allied London at Spinningfields. The brief was to create a semi-permanent concept which provided an independent touch to the existing F&B offering, a profitable concept balanced with something which is cool and appeals to a broader customer base.
This led the way for The Ivy, Manchester to become a tenant on the estate and allowed Allied London to maximise the rent return for the place and a multi-million pound investment from Caprice Holdings.
We created The Lawn Club brand and offering focused on a quality, independent drinks and food concept suitable for trading all year round. The bar was situated in the same space as In Bloom and Hibernate (concepts we also created).
The Lawn Club was a culmination of what both In Bloom and Hibernate had to offer – al fresco and floral for the summer months, cosy and rustic during winter. Clever indoor and outdoor design features to create an environment suitable for celebrating all seasons.
The Lawn Club concept was underpinned by our core values of high quality products, a local and organic approach and destination offering. It was a place to enjoy excellent drinks in an informal, laid back setting that’s right in the heart of the action.
The Lawn Club was trading for 3 years with weekly sales as an average of 28k net a week.
Key Trading Facts-
• 211k Investment
• 268K Profit Year 1
• Overall GP of 68%
• Business model based on a minimum of 20% EBITDA
• On a recommendation from Thom Hetherington, David Gale was employed as head chef.
• 10k Social Media Followers
• One couple loved the venue so much, they got engaged at the venue on the lawns.
High Water Beach Bar
Client
High Water, Wilderness Festival
Year
2021
High Water approached us to create a concept for a pitch at Wildnerness festival.
They wanted to launch the hard seltzer brand at the festival with the aim of achieving a high degree of brand presence at the festival and maximum consumer interaction with the product.
We pitched a beach bar concept (producing CGI’s as part of our pitch) with outdoor furniture and a DJ booth with the aim of providing a bar which would draw people in to try and taste the product.
We managed all elements of the brand activation including client liaison, structure design and build, DJ programming, branding and all the festival logistics.
Dock Bar
Client
Peel L&P, MediaCityUK
Year
01/04/2012 to 01/08/2014
A joint venture with Peel Holdings to assist the place experience at MediaCityUK on the piazza.
We got approached by Peel to create a concept and offering based on - 2 shipping containers in the middle of the Piazza in front of The Studios at MediaCityUK.
Peel Holdings further invested with an additional 3 x 40ft shipping containers which we called DockLounge containing a real log fire, booth seating, arm chairs, table-top football and DJ area.
In addition: We implemented and managed budgets, P&L's, site cash & analysis procedures (including stock management & wage percentage).
The venue was operational for 2 years, achieving weekly sales of 12k net.
Built strong stakeholder management skills with weekly meetings and reporting to the board.
Hatch
Client
Bruntwood Works, Hatch
Year
01/09/2020 to 01/05/2022
Bruntwood asked us to undertake a full venue analysis of Hatch. We presented a plan for restructuring which included building a new management team, turning the business into profitability, improving the training and staffing levels and creating an events plan to further drive sales all based on a 100k sales per/week operation.
We managed a team of 75 people which regularly took £50k across the site on a Saturday as we supported the management team.
We managed over 30 independent food and retail traders daily, working with them to manage the site, to support and improve their individual offerings. We implemented a new trader application process to increase diversity and commercial return.
We implemented new revenue streams, new traders and retailer contracts and created a weekly focus group to drive the business forward.·
We created and implemented new operational documents and BOH systems to ensure an efficient operation.
We also created and developed a substantial revenue stream by bringing the bars inhouse, which had previously not been considered by the business.
We also supported Bruntwood and the Trafford Council joint venture across the Stamford Quarter and Stretford Mall sites to support with operations and new concept delivery.
We project managed the delivery of the Not So Secret Garden concept in Altrincham, working with Bruntwood and the operator Stutter and Twitch to deliver a vital community project as a meanwhile use for the wider masterplan.
·Working with the team to present operating models for concepts such as the Not So Secret Garden and Cohort; a new concept for Debenhams in Altrincham.
Boundary
Client
Independently Owned, Manchester
Year
01/04/2017 to 01/06/2018
We created the food, drink and interiors concept for Boundary, a suburban bar and eatery, from idea through to operational management on a day to day basis. The brief was to create an independent neighbourhood venue which would have an all day casual dinning offer.
We managed the start up budget, project management and financial forecasting, monthly profit & loss, stock management & profit analysis to deliver a return on investment
We created and implemented the bar design and operational layout to maximise covers and flow for customer experience.
Led the menu consultation, cocktail list creation & wine, spirit & beer matching.
Implemented staff training on all aspects of bar and food service including staff training manuals, service delivery, criteria and testing to ensure the best standards
Created the operational documents and BOH systems to ensure an efficient operation.
We acted as supplier liaison, managing the relationships, cost and price negotiation, as well as building brand relationships to investment.
We created an engaging events programme to increase footfall and in turn revenue.
Achieved 7.5k Weekly Sales on average in a food led operation with 70% / 30%, dry/wet sales split.
Parlour Bar & Eatery
Client
Private Investors
Year
01/04/2022 to 01/11/2022
We created the full product concept for a team of investors including the brand, food and drink offering, leading the project from initial idea through to the venue being delivered.
We worked closely with Warrington Council, to assist in raising the finance and work alongside their team to deliver an offering that was a strong fit within the new Time Square development.
Produced start up plans, operational plans and costings, projected the profit and loss, whilst managing the 550k start-up capital. We based the set up on achieving a 16-20k net weekly sales in regards to staffing levels, venue covers and bar and kitchen design.
We worked closely with a number of suppliers to deliver the venue design and fit-out, project managing them all until the site was fully delivered.
·We created the Parlour brand and managed and implemented the marketing plan for the launch of the site, including website, social channels, PR and local partnerships.
We managed the business development for the site working closely with the Warrington BID, local organisations such as Cineworld and Warrington Market to secure local events and partners for launch.
James was responsible for recruiting and training a team of over 30 people across the management, kitchen, bar and floor team members.
