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PROFIT HOUND

I love helping clients "unleash their food potential"  identifying savings to drive profits, with no impact on quality. 


Let's have a "beautiful conversation" about your current business, your ambitions and the barriers to success, then let me show you how to unleash your food potential.

Simon Elliott - Founder

 

BIO & CLIENT COMMITMENTS

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Since 1996 I have been so fortunate to have worked with some of the most amazing people and extraordinary hospitality businesses in the UK and beyond, building incredible networks with clients and superb food suppliers. I have successfully supported many prestigious venues, with many client testimonials below.  A few of the highlights include Dormy House, The Fish Hotel, Radley College, Mallory Court, Bovey Castle, Lords of the Manor, The Feathers at Woodstock. IMAGO - Loughborough University, British Motor Museum, Whittlebury Hall, Wyboston Lakes, Wivenhoe House, Ageas Bowl - Home of Hampshire Cricket, The Dorchester, Coworth Park, InterContinental Park Lane, Four Seasons Hampshire, The Eden Project in Cornwall and many many more. 

My career to date has been an amazing professional journey that has taught me so much and I am now very proud to have launched Profit Hound to use my extensive experience, knowledge and independence to deliver real value to my clients.

If you want to improve the profitability of your food operation I'd love to hear from you.  I will provide all the experience, inspiration, tools and practical support to help you succeed.

So let's have a beautiful conversation about YOUR food potential.

Simon - Founder, Profit Hound

 

PRODUCTS

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PRODUCT

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PRODUCT

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PRODUCT

This is your Product description. Write a short overview including important features, pricing and any other relevant info for a potential buyer. Consider adding an image or video that shows off your great-looking product and entices users to make a purchase.

 

CLIENT TESTIMONIALS

The LinkedIn recommendations below show what clients say about me and my approach to their needs.

 
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Andrew Grahame FIH - Chief Executive at Farncombe Estate

"The best compliment I can pay Simon is the fact that I have always considered him to be an integral part of my management team over many years. He gets results and is a pleasure to work with. I wish him all the best in his new role, he will be a huge asset"

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Mark E Chambers FIH MI - Managing Director at Eden Hotel Collection

"I've had the pleasure and privilege of working with Simon for the past +15 years in his capacity as our Account Director for Entegra (formally PSL). During my dealings with Simon, I've always found him to be on the level and quick to understand our business needs. His broad knowledge base across commercial and operational disciplines means he has a real aptitude to quickly asses and understand a situation and present his ‘no fuss’ recommendations and actions as necessary. Most importantly he really became an extension of our own internal teams with his ability to gain the ‘buy in’ at all levels and worked in parallel to achieve positive outcomes."

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Mike Lashmar - Director of Finance at Ageas Bowl
The Home of Hampshire and England Cricket

"We are a demanding and complex business so we were delighted that Simon could provide expert pragmatic advice and support to us. He rolled his sleeves up and got stuck in to help us, really appreciate the passion and commitment. Top job."

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Kay England - Chief Executive at Imago Venues/Director Campus Services, Loughborough University

"We have worked with Simon for 18 months on a project to reduce purchasing costs and implement operational efficiencies whilst ensuring quality levels remain consistently high. Throughout the process Simon has been professional and focused on achieving results, working closely with our team to put an agreed plan in place and monitoring its effectiveness against targets. He has a comprehensive understanding of food and beverage driven operations and has suggested some innovative solutions that we have successfully incorporated into our business. He has been a delight to work with and we as a company have benefited enormously from his experience and expertise."

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Andrew Ashton - Bursar at Radley College
Independent boys boarding school in Oxfordshire offering academic excellence

"I have known Simon for over twelve years and would highly recommend him. He is a true professional - dedicated to his work, and his customers, and with a tremendous sector knowledge which ensures no stone is left unturned in considering how better to do things. Simon is great to work with, and any company engaging his services will undoubtedly benefit from having a new highly valued member of their team."

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Mark Jones - Chairman at PICO TECHNOLOGY LIMITED

"I have worked with Simon over the last 14 years at Eden Project in Cornwall, Whittlebury Hall in Towcester and Wyboston Lakes in St Neots and would confidently recommend him to anyone looking to investigate options and possibilities within their food operations for improved efficiency - without in any way damaging quality. In fact you will have room to improve quality! Added to his professional skills Simon is a gentleman - not something I say lightly in an age where courtesy and professionalism and not always linked."

 

CONSULTING SERVICES

What I do is not rocket science, to "unleash your food potential" and improve profitability we must change either Price, Quantity or Revenue, the skill is finding the right opportunities for your business.


Your business will get a thorough review and I will present straightforward but innovative options to establish a meaningful plan to help you succeed.  I will focus on your suppliers, volume line purchasing, your menus and tariffs along with your operational processes and I will be on hand to guide you through each step of the plan. 

If you want to know more just call me for a no obligation beautiful conversation about your food potential.

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PRICE

This is not the boring procurement bit, yes I work with great suppliers but I am happy to work with yours too, after all a price is not always just a price.  When did you last consider;

  • Supplier Review - you may have always used "Jones the Butcher" but let's assess the options together

  • Volume Lines - these will need extra focus to give you the maximum benefit

  • Seasonality - usually means lower cost, always means great quality, are you embracing UK seasonal products

  • Alternative Products - I will show you a range of workable options that can really add value

  • Best Price Purchasing - can you be sure this is covered? It's free money if you do.

QUANTITY

Every kitchen will have wastage, fact!  It's about implementing smart initiatives to reduce the value to an acceptable level;

  • Portion Control - menu says 230g steaks but are you buying the right spec or inaccurately cutting in house?

  • Menu Linkage - reducing lines purchased is a great way to reduce wastage

  • Overbuying - you don't want to run out but is excessive stockholding causing spoilage?

  • Overproduction - are your production volumes or techniques causing waste?

  • Buffets - when did you last review and refresh their content or production guidelines?

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Paying with a Phone

REVENUE

How many times has the 2nd bottle of wine been missed off your bill?  Why spend time minding your P & Q's then let your revenue slip away?

  • Maximising Tariffs - value is not solely linked to tariffs, are you maximising tariffs for your market?

  • Menu - is your menu layout clear and does it help to drive additional revenue?

  • Selling Proactively - subtle selling vs order taking is actually great service which leads to happy guests

  • High Margin Dishes - do the team understand and push the right dishes for your business?

  • Accurate Billing - worth checking regularly, you could be missing easy wins and valuable profit

 

CONTACT ME

Royal Leamington Spa

07774 844568

Company Registration No. 12935557

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