About Us
A consulting practice built on the floor.
We improve restaurant performance through people, product, and process — with methods tested in live service, not borrowed from textbooks.
What We Do
We partner with restaurant owners, chefs, and management teams to build confident, commercially aware staff who deliver consistent guest experiences — even during the busiest services.
Our work covers staff training, wine and beverage programme design, menu engineering, and operational systems. Every engagement is tailored to the venue's menu, service style, and team.
How We Work
We don't hand over a manual and leave. We work alongside your team — observing service, identifying gaps, and building solutions your managers can sustain after we step back.
Training is always done using your actual products, your menu, and your service environment. Theory only exists to support better execution on the floor.
People
We train teams to be confident, knowledgeable, and consistent. Staff who understand why they do what they do — not just what to do.
Product
Wine lists that sell, menus that perform, and beverage programmes aligned to the brand. Commercially sound, guest-friendly.
Process
Service systems, SOPs, and management tools that hold up under pressure. Built for real restaurants, not ideal conditions.
Our Philosophy
We believe great hospitality is built — not assumed.
Equip teams with confidence rather than dependence
Build systems managers can sustain internally
Improve performance without disrupting service or culture
We aim to leave restaurants stronger, more self-sufficient, and better aligned between concept, service, and commercial outcomes.
Founder & Principal Consultant
Gray Tawanda Chikwape
With over eight years leading food and beverage operations at venues including The Pot Luck Club, Sejour Restaurant, and The Peech Hotel, Gray brings deep operational experience to every consulting engagement.
His expertise spans wine programme design, staff training, service systems, and team development — all grounded in the reality of managing busy restaurants, not observing them from the outside.
WSET Level 3 Certified. Co-founder of The Cuvee Club. Currently leading F&B operations at The Peech Hotel, Johannesburg.
Ready to work together?