Consultancy
We've Built It. Now We Can Help You Build Yours.
Cue Point's founders have launched and scaled restaurants, bars, and food businesses across London. We offer hands-on consultancy for operators who want to do it properly.
The Approach
What We Do
We've been through every stage of building a hospitality business: concept development, kitchen design, menu engineering, staffing, events programming, and the relentless grind of making a restaurant work in London. We know what it costs, what breaks, and what makes the difference between a venue that survives and one that thrives.
Our consultancy work is selective. We take on a small number of clients at a time so we can give each project the attention it deserves. We work with new openings, established venues looking to reposition, and food entrepreneurs building their first concept.
At the heart of everything we build is an inclusive concept philosophy. We design integrated food and beverage spaces that serve the full spectrum of guests: alcohol and non-alcohol, meat and plant-based, global and local. Inclusivity isn't a compromise. It's a commercial strategy. Venues that serve everyone capture the full market, and that directly and significantly raises profit margins. By designing for the inclusive global market from the outset, we help operators build spaces that are both culturally resonant and financially stronger.
As chef-owners, we are hands-on throughout every engagement. We don't send a junior team. We walk through it with you. That means training your team on new menus and kitchen systems, embedding ourselves in the concept and marketing, and being present on the ground until it works. Minimum three months for real operational return; six to twelve months advised for operators building for scale.
The Numbers
Why Work With Us
- Chef-owners who've actually done it, not consultants who've only advised
- Hands-on throughout: we train your team, work your kitchen, and walk through it with you
- London-based, with deep knowledge of the London hospitality market
- Small client roster: you get real time and attention, not a junior team
- Honest advice: we'll tell you what won't work as clearly as what will
- Afghan and Middle Eastern cuisine specialists, with broader hospitality expertise
- Inclusive concept specialists: we build spaces that serve the full market and maximise revenue across every guest
What We Cover
Areas of Expertise
Concept Development
From a rough idea to a fully realised concept: identity, positioning, menu direction, and the story that makes people want to come. We help you find what's genuinely different about what you're building.
Menu Engineering
Menu design that works commercially and creatively. We look at food cost, GP, dish architecture, and how the menu reads, then help you build something that's both profitable and worth eating.
Menu Development, Execution and Delivery
Beyond engineering, we take menus from paper to plate. Recipe development, supplier sourcing, kitchen testing, staff training, and the systems that ensure every dish lands consistently during service. We build menus that work in the real world, not just on a spreadsheet.
Kitchen and Operations
Kitchen layout, equipment specification, workflow design, and operational systems. We've built kitchens from scratch and know what works under pressure during a busy service.
Events and Private Hire
Building an events programme that generates real revenue. We help venues develop their private hire offering, pricing structure, and the sales process that converts enquiries into bookings.
Brand and Marketing
Positioning, visual identity direction, social media strategy, and PR. We've worked with some of London's best food journalists and know how to get a new venue noticed.
New Openings
End-to-end support for new restaurant and bar openings, from pre-launch planning through to the first few months of trading. We've been through it and we'll be with you through it.
Inclusive Concept Design
We specialise in building integrated food and beverage spaces that serve the full market: alcohol and non-alcohol, global and local, meat and plant-based. Inclusive concepts aren't a niche. They're the highest-margin model in modern hospitality. By designing for the whole room from day one, operators capture more spend per head, attract a broader audience, and build venues that are genuinely future-proof.
The Engagement
How We Work
We are chef-owners, not career consultants. Every engagement is hands-on. We train your team on new menus, work alongside you in the kitchen, shape the concept and marketing, and walk through every stage with you in person.
Minimum engagement is three months. That's the realistic timeline to embed new systems, train a team properly, and see genuine operational return. For operators building for scale, whether new sites, franchise models, or significant repositioning, we advise six to twelve months to do it properly.
3 months
Minimum engagement for operational return: menu, kitchen, team training, concept embedded
6 to 12 months
Advised for scale: multiple sites, franchise development, or full repositioning
Start the Conversation
Let's Talk
If you're building something in hospitality and want to talk it through, get in touch. Initial conversations are always free.
[email protected]