•	Troubleshooting failing/underperforming business and appropriate action plan: Covering all relevant aspects of the business
•	Cost control & profit maximization: Line by line cost review with actions/changes implemented including benchmark experience
•	Sales growth: Appropriate business ideas applied including staff training if required
•	Menu development: Including tailoring to skill level/kitchen parameters and competitor analysis
•	Rent negotiations/valuations: From initial landlord discussions to pursuing best ‘end result’ including any PIRRS action
•	PIRRS & PICAS expertise: Utilising experience gained from successful experience of both
•	Customer service & training: Tailor made to individual business
•	Business set up: All aspects of start up and initial 6 week critical period of trade
•	Lease negotiations: Analyse leases and proper discussions to ensure minimal risk
•	Stock control: Cost models developed and margin enhancement achieved on food & drink