"I Started in the Kitchen."

Understanding the Problem From Every Angle

"Most consultants analyse hospitality from a desk. I learned it at the stove, on the cellar floor, and behind the bar."

David trained at catering college before working as a professional chef from 1985 to 1992. In the kitchen, he learned how every uncalibrated portion, trimmed sirloin, and unmonitored bin bag directly destroys gross profit.

In 1992, David joined his father in stocktaking, beginning a 30+ year dedication to independent stock analysis and variance investigation. Over four decades, his career has spanned:

• 1985 Professional Chef: Grounded in recipe costing, prep yield analysis, butchery percentages, and kitchen portion discipline.
• 1992 Stocktaking Specialist: Partnered with his father in commercial stock auditing, establishing rigorous cellar and bar verification protocols.
• 2000s Allied Domecq & Festival Audit: Conducted high-stakes stock audits for Allied Domecq, UK national pub chains, and major live music festivals across Britain and Europe.
• 2010s Hilton Birmingham Metropole: Six years on the operating frontline overseeing food and beverage controls in one of the UK's highest-volume conference and banqueting hotels.
• 2018 Marco Pierre White Birmingham: Held full P&L accountability running operations, proving the commercial viability of uncompromising margin controls.
• 2020s RedCat Hospitality Group: Directed unannounced financial and operational audits across an estate of 30+ venues, establishing governance and recouping lost margins.