RUNNING WITH KNIVES MONITORS THE UK RESTAURANT INDUSTRY AND SPOTS THE SAME MISTAKES TIME AFTER TIME AGAIN; COMPANIES TEND TO DIVE HEAD-FIRST INTO PLANS TO DEVELOP THEIR BUSINESS WITHOUT THE PROPER TOOLS OR FORESIGHT TO IDENTIFY WHERE THEIR MONEY IS BEING SPENT.
Running with KNIVES
Running with Knives works with restaurants and other food and beverage operations to achieve optimal financial, staffing and operating results at every phase of their development. Whether your business is in the idea stage or opening process, an established restaurant in need of a thorough check, a good restaurant in need of stronger profits or a troubled business, we have the experience and resources to help you reach your goals.
Our consultancy service offers our clients advice and problem solving skills based on actual industry experience. We are able to help project developers, investors, management companies and operators plan sustainable businesses and achieve financial targets. We believe in immediate results and provide diagnosis of problems and implement solutions quickly.
Welcome to the first blog entry from Running with Knives since the launch of our new website, outlining our services and ways in which we can benefit your restaurant. Over the years we have witnessed companies of various sizes that run after business without understanding where their money is generated and spent, what is the … - read more
Barry nurtured his expertise of the food and drink industries as a Commis Sommelier in a Swiss hotel before being appointed Head Sommelier and later Group Wine Buyer for Marco Pierre White. He then moved to work for Ian Schrager Hotels as Food & Beverage Director at Sanderson Hotel and St Martins Lane Hotel which led to him opening his first restaurant, The Greyhound at Stockbridge, which achieved a Michelin Star. Barry spent time as Wine Consultant for the Revive Pubs & Restaurants group before going into business with professional footballer Matt Oakley as joint owners of Nebuchadnezzar Wines, one of London’s top boutique wine merchants, while he also became a partner of The Clarendon restaurant in Hertfordshire in 2010.
01923 269 358 / 07912 899 366
Angelo has enjoyed a diverse and challenging management career beginning in Environmental Engineering and taking in recruitment consultancy and environmental auditing. He has worked on hospitality operational solutions and strategies for several London sites of Maxwell’s Restaurant Group, The Albion in Islington (Winner of the Observer Food Monthly “Best Sunday Lunch”), The Swan in West Malling and The Clarendon in Hertfordshire. Recent involvements are with Obika, Lupita and Pitt Cue Co. His strengths are profit building and cost accounting, developing people through coaching and training guidelines, planning and operational analysis, as well as measurement tools for tracking results in every area of business. Angelo holds qualifications at the WSET (Wine and Spirit Educational Trust) and he is a certified trainer for Fourth Hospitality FNB manager and People System.
01923 269 358 / 07931 293 312
Jana joined Running With Knives in 2013 following an extremely successful three years as General Manager of The Albion in Islington. Having studied management and economy in the Czech Republic, she moved to England to develop her career in the hospitality industry with Elior before becoming a founding member of Wahaca, where she worked for three years. Jana holds a WSET qualification and has been a proficient user of Fourth Hospitality systems for almost seven years, while she has an excellent track record of working with clients to build new relationships and enhance their business operations.