“Use new eyes to see what is already there”. Sometimes an outsider’s opinion can provide a new perspective on your business. Not Enough Thyme offers a professional consultancy service with expertise in the hospitality sector.
All our advisers give independent and impartial advice with the sole aim of maximising the profitability of your company. Get in contact using the link below.
Having worked my way up the ranks from sommelier to hotelier I have the expertise to assist a wide range of clients in a variety of areas. Although my passion and background is principally in food and beverage (consuming it mainly!) I am excited to be able to use my 15+ years of experience in the hospitality sector to offer advice and guidance to those in need of a little bit of assistance. I specialise in increasing profit by maximising margins and the evaluation of operational effectiveness. I can also provide both consultation and hands on help with stock control, P&L analysis, mystery shopping experiences as well as much more.
Rhoda has worked in revenue management for over 20 years and is passionate about what she does. Extremely self motivated, Rhoda thrives on the challenges of finding the most productive market, accurate strategy for the area of focus and problem solving to exceed targets. Rhoda has a great blend of business acumen and communication skills. She has the credentials to help you with your revenue streams and can give you the advice and ability to convert that revenue to profit. Just give her a healthy dose of statistics and she’s ready to rise to any challenge!
Elements Cocktail Company are an established mobile cocktail & pop up bar service. They combine all the ‘elements’ of a city centre cocktail establishment and bring them direct to you – glass wear, premium products, locally sourced fruit , homemade syrups and lots more. Elements Cocktail Company has the flair to create stunning bespoke cocktail menus and can provide a range of services tailored to any event or special occasion you may have.
Gordon trained at Inverness College and completed his apprenticeship under the renowned chef, Franz Stampfer. Gordon has worked at head chef level for a number of years and has catered for a wide variety of clients, ranging from exclusive gastronomic experiences to mass catering for 3000 hungry oil workers. Gordon’s 5 star and fine dining background has given him an excellent wealth of knowledge and skills to help you in your kitchen and beyond.