I'm John Nye, and for over 35 years, I've specialized in food and beverage operations for hotels and restaurants. Now, as a hospitality consultant, I focus on fine-tuning operations, developing teams, and enhancing F&B programs to perform at their best.
In terms of F&B operations and fine-tuning, I evaluate what’s working and what isn’t, addressing issues on the ground — from systems and standards to the daily habits that drive sales and margins. My team development and training services involve hiring, training, and coaching both front- and back-of-house teams, ultimately building leaders who maintain high standards in my absence.
When it comes to successful restaurant development, I manage every stage from concept to opening day by creating menus, staffing plans, training programs, and streamlined systems, ensuring that your outlet is prepared and not left scrambling. I also offer concept creation and repositioning services, crafting new restaurant and bar ideas while revitalizing tired establishments that need a fresh approach.
My menu and beverage development strategies focus on designing offerings that sell effectively, are cost-efficient, and fit seamlessly with your existing kitchen capabilities. Additionally, I provide interim and task-force leadership, stepping in as your F&B leader during openings, transitions, and coverage gaps at the director level.
I prioritize financial performance through P&L discipline, ensuring strict food and labor cost control, budgeting, and daily reporting that details exactly where your money goes. I also enhance service standards and guest experiences by implementing the systems and details that drive positive reviews, ratings, and repeat visits.
Finally, in design and build coordination, I work with trusted partners to ensure facility design and construction align with operational needs, creating spaces that work for your team rather than against them.
