Catering Profitability Management's business is to help catering concerns increase their profitability. Based on a thorough understanding of the catering industry, CPM's objective is to provide an impartial assessment of a client's business followed up by practical recommendations and on-the ground assistance with their implementation.
Our objective is to substantially increase the profitability of our clients' businesses within a short time.
List of Clients
Blairquhan Castle | Bath Rugby | Castle Howard | Burghley House
Priston Mill | Capesthorne Hall | Bowmans Farm | Bristol Rugby
Coughton Court | Firebird Legend | London Wine Bars | Wheelwrights Arms
We have been involved with all of the above clients. This was either a single report on their particular situation or a continual consultancy to help monitor improvements as at Blairquhan Castle over the last seven years.
Latterly we have developed Firebird Legend a range of wines from Moldova which involved the sourcing of the winery in Moldova- developing the wine through sending wine experts out there – creating the brand and finally selling it through an agent in the UK and persuading Waitrose to sell it in over 300 stores. All in 18 months.
Back to top
Who do we work for
CPM’S Experience covers:
Hotels | Historic Houses | Bars |
Rugby Clubs | Wine Development | Sports Clubs
Bar and Restaurant refurbishment
Back to top
What do we do
The nature of our assignments varies considerably.
However, the starting point is a thorough analysis of:
• Position in the market place
• Cash Control
• Stock Control and Buying
• Fixed Costs
• Staff Costs
• Staff motivation
• Management Incentives
Following the analysis a detailed written report is prepared focusing on the key issues and carrying specific recommendations. The emphasis is on providing practical recommendations that can be implemented immediately. Thereafter we will monitor on a continuing basis the progress of the client.
Back to top
• We have a proven track record of successfully implementing our clients’ remits and improving their business.
• We offer a flexible response to different problems.
• We provide solutions that are workable and work to implement them.
• We have a thorough understanding of the catering industry and allied industries and excellent contacts.
Back to top
How we charge
Our charges depend on the type and duration of the assignment. However, we believe in flexibility. After a discussion with a client, the charges may be determined on the basis of a fixed fee, a daily charge, or linked to the improvements achieved.
Back to top
Priston Mill Ltd. a highly succesful historic corporate hopitality and wedding venue – catering for 150 weddings a year in two venues
Brief – to organise a tender for its catering to upgrade the offer. To set up an in-house team to bid and build a business model for it to operate under.
Solution – Discussed criteria with the client. Then wrote the tender documents and invited a selection of high class caterers to tender. In conjuction with the client evaluated the responses and conducted selection interviews. Wrote the management contract, advised on the selection of an in-house team involving selection of personnel, tender proposals, presentation techniques, and interviews for the tender.
Set up a business model for the in-house team involving forecasting and business models,monthly accounting format, staff and operating manuals, advice on food and wine buying and equipment, and all other purchasing. Setting up of monthly meetings to review operations and accounts.
Benefits – The tender was won by the in-house team. Took over in January 2007 and have to date had a very succesful year.
An increase in business. food and drink margins at 75% and 25% respectively and a profit margin of 25% as forecast in the business model. Ongoing management meetings. Been advising priston mill since 1990.
Hotel turnaround – a Grade II listed Four Star Country Inn.
Brief – tender for the right to take on a 24 year lease and re-build and re-decorate and re-open the premises as a successful operation.
Solution – brought together a team of experts which included designers and project managers to assess the current state of the business and to assess it’s viability as an ongoing venture. Produced detailed 3 year business plan. Won the bid. Phase two of the project then required a full implementation of the business plan. This involved taking on the lease, instructing architects, tendering for building and development works, choosing management and suppliers for a full refurbishment and re-build. Recruiting staff, training and planning menus and service in Bar, restaurant and rooms. The premises were then re-modeled into a luxurious Country Inn. Won tender October, started refurb in Feb and opened in June. Project managing the build – 4 months.
Benefits – From the point of the tender win in October 2005 the refurbishment started in February 2006 with an official opening in June 2006 – all achieved within 5 months. The English Tourism accredited the Country Inn as a four star, and within 8 months it became a profitable operation. It has continued growth and profitability month on month and it’s reputation has surpassed all expectations.
Historic House – with 15 double rooms, banqueting and private dining facilities.
Brief – Total review of the operation to improve profitability through sales increase and management and operational improvement
Result – Over the five years of the relationship the operational profitability has improved, through improved margins, quality control and staff improvement.
Major Rugby Club
Brief – to plan and organise the catering facility in a new spectator stand. To recruit a caterer to provide first class catering and to monitor progress for a year, write a contract and set a rent for the club
Result – both tasks were successfully completed and the club is now providing first class catering for 700 people per match and achieving a significant return.
Back to top
How to contact us
0117 937 4112
Fax: 0117 937 4118
07958 955 567
Back to top
‘David Munn of CPM advised Bath FC (RFU) on its catering requirements for the Teacher’s Stand and in particular the selection of the caterer. He conducted a rigorous selection procedure and thorough interviews of short-listed firms. He advised the club on the form of contract with the selected caterer and worked hard during the first season to ensure that an efficient service was provided. His attention to detail and insistence on quality were most impressive. A thoroughly professional and efficient consultant.’
J.Monahan Bath FC (RFC)
David Munn first became associated with James Hunter Blair and Blairquhan in 1997 when he was asked to come and advise on the overall catering and hospitalty business at Blairquhan.
Blairquhan is an exceptional corporate venue sleeping around 25 max .
Its market is weddings and small corporate functions as well as many other events such as fashion shoots, films and car launches to name but a few. Shooting and Fishing parties stayed during the season too.
His tasks were to bring into line – sales, costs and profits.
This he did by setting up -
• Monthly catering accounts
• Marketing and promotional material.
Ongoing forecasts to predict future business.
Staffing – To make the operation profitable the labour cost should be 20% or below on a regular basis. Time sheets for the staff were then put into action.
Food costs – They should be 30% or below. Menu planning came into the equation for this. Food costing sheets would be worked out for every event.
Drink – Advice on where we should go for one main supplier – and were encouraged to ask two suppliers for a competitve price for supplying and accept the best deal.
With regular meetings at Blairquhan with the Staff and JHB on general guidance in all areas the idea was to ‘re-package’ Blairquhan to enable better prices to be achieved and to increasse the overnight bookings and improve financial return to enable the thriving business to go forward.
Mrs Kate Anderson