Restaurant Therapy
"25 years building, fixing and scaling restaurants — from Michelin kitchens to mass-scale operations. Honest advice from someone who's actually done it."
One-to-one advisory, online — accessible to independent restaurants that can't afford a big consultancy but need the same quality of thinking.
Whether you're opening, fixing, scaling or selling — here's exactly how I can help.
A restaurant without a clear point of view is just a room with food in it. I help owners and investors build concepts that mean something — with a story, an identity and a food direction that holds together from the brand to the plate.
Being busy and being profitable are two very different things. I work through the real numbers — GP, menu engineering, labour ratios, supplier costs — and build a commercial framework that makes the business actually work.
The best kitchens in the world run like machines — not because of talent alone, but because of systems. I design the operational backbone: BOH layout, service flow, team hierarchy and the processes that let a restaurant scale without chaos.
Restaurants live and die by their people. I've led teams of 150 chefs and built cultures that made people want to stay. I work with owners and head chefs on recruitment strategy, kitchen culture, and the kind of leadership that gets the best out of everyone.
Hospitality is one of the most misunderstood investment categories. I give investors and owners the straight truth — before they commit capital, during development and when things aren't going to plan. No flattery. Just clear thinking from someone who's been in every kind of room.
Sometimes a restaurant just needs someone to walk in and say what everyone else is afraid to. I diagnose what's actually wrong — not what people want to hear — and build a clear plan to fix it. Fast, honest, and without sentiment.
Sessions from £150.
Book online, worldwide.
I've spent my career in some of the most demanding kitchens and food businesses in the world — from three Michelin-starred restaurants to 100,000 meals a day. I've opened restaurants on four continents, led teams of 150 chefs, and been at the heart of London's food evolution for the last two decades.
What I've learned is that the problems facing restaurant owners are almost always the same. Bad concepts, weak commercial thinking, the wrong people in the wrong roles, and no one in the room who's been through it before.
That's what I do now. I'm the person you call when you need someone who's genuinely seen it all — and isn't afraid to tell you what they think.
"Every restaurant has a problem it can't see clearly. Sometimes you just need someone who's been in every kind of kitchen — and knows which battles are worth fighting."
— Andy Cook
Sessions available online worldwide. Tell me what's going on and we'll work out how I can help. I reply to every enquiry within 24 hours.
Submit your enquiry and I'll reply within 24 hours to arrange a time that works. Sessions run 60 minutes via Zoom or Google Meet. You'll receive written notes within 48 hours of every session.