Chef puts recipe for success on the menu
The venture is the brainchild of Steve Brown, who has worked in the hospitality sector for more than 10 years. He trained as a chef at the Savoy in London, under Anton Edelmann, who was the matre chef des cuisines there for more than 20 years.
Brown then moved on to restaurants and hotels in France, Germany and Scotland, and now wants to use his experience to offer a range of services, including menu creation, food sourcing, staff training, interior design and marketing.
Brown runs the Restaurant Consultancy from Portobello and calls in partners who are experts in their respective fields to advise clients. The ultimate aim is to boost the profitability of restaurants, many of which are struggling during the recession.
With his team of experts, Brown goes into his clients' restaurants for three to four weeks and charges them a fee based on the work he does. Brown is currently helping a client to develop a concept for a portfolio of restaurants in Edinburgh.
He says: "The high failure rate of restaurants in Scotland is tragic. Restaurateurs need to put their hands up to ask for help at an earlier stage, rather than leaving it too late."