The People Behind Hospitality That Works.

Trusted by restaurants, hotels and operators across the UK, Europe, Africa and the Middle East.

Most hospitality businesses don't fail because the concept was wrong.

Most hospitality businesses don't fail because the concept was wrong.

What working with

Lumière actually looks like.

What working with

Lumière actually looks like.

Before

Going it alone in one of the toughest industries there is.

A concept you believe in, but haven't validated commercially.

Menus built on A menu built on passion, with margins that don't add up.

A team that's trying hard but lacks the structure to perform.

No clear plan for what comes next.

After

A hospitality business that's built to last.

Decisions made with real industry experience behind them.

A menu that guests love and that works also for your margins.

A team with the culture and leadership to deliver every shift.

A business with a clear direction, and the foundations to grow.

Before

Going it alone in one of the toughest industries there is.

A concept you believe in, but haven't validated commercially.

Menus built on A menu built on passion, with margins that don't add up.

A team that's trying hard but lacks the structure to perform.

No clear plan for what comes next.

After

A hospitality business that's built to last.

Decisions made with real industry experience behind them.

A menu that guests love and that works also for your margins.

A team with the culture and leadership to deliver every shift.

A business with a clear direction, and the foundations to grow.

Before

Going it alone in one of the toughest industries there is.

A concept you believe in, but haven't validated commercially.

Menus built on A menu built on passion, with margins that don't add up.

A team that's trying hard but lacks the structure to perform.

No clear plan for what comes next.

After

A hospitality business that's built to last.

Decisions made with real industry experience behind them.

A menu that guests love and that works also for your margins.

A team with the culture and leadership to deliver every shift.

A business with a clear direction, and the foundations to grow.

Services.

Over 50 years of combined hospitality leadership experience across 3 continents and 6 integrated service verticals.

Restaurant Business Strategy & Financial Consulting

01

Most hospitality businesses don't struggle because the concept is wrong. They struggle because the commercial foundations aren't strong enough.

Financial models, operational systems and growth frameworks that keep your hospitality business profitable, from pre-opening to multi-site expansion.

What we offer

Business Planning

Financial Modelling

Turnaround Strategy

Operational Systems

Multi-Site Growth

Gwendal Hamon

Global F&B Director, Swissport / Aspire, Aspire Executive Lounges

Restaurant Menu Development & F&B Consulting

02

From concept validation and menu engineering to kitchen design and supplier strategy.

We build F&B operations that are creative, cost-controlled and ready to deliver from day one.

What we offer

Concept Creation

Menu Engineering

Kitchen Operations

Supplier Strategy

Guest Experience Design

"Everything was delivered on time and to a very high standard."

James Hitchen

Owner, Richoux

Restaurant Interior Design & Branding

03

A great hospitality business needs to look and feel as good as it performs.

We work with owners and operators to build brands and spaces that are distinctive, coherent and designed to perform commercially.

What we offer

Brand Identity & Logo Design

Restaurant Interior Design

Branding & Graphic Design

Signage & Wayfinding

,

Restaurant Staff Training & Leadership Consulting

04

Developing the leaders and teams that make hospitality businesses consistently exceptional.

From executive coaching and culture diagnostics to service excellence programmes and recruitment strategy.

What we offer

Leadership Development

Service Excellence

Culture Diagnostics

Training & Recruitment

Guest Experience Design

, Manhattn's Burgers

Restaurant & Hotel Opening Consultant

05

From site evaluation and pre-opening coordination to launch strategy and full management agreements.

We take accountability for every stage of your project, so nothing falls through the cracks.

What we offer

Pre-Opening Support

Project Management

Launch Strategy

Management Agreements

Retained Advisory

"The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes"

Daniel Booth

Global Head of F&B, EL&N London

Restaurant Photography & Social Media Copy

06

The way your business looks online shapes whether people walk through your door.

We manage the social media and photography of hospitality brands strategically, consistently and with a deep understanding of what works in this industry.

What we offer

Instagram & TikTok Management

LinkedIn Strategy

Culinary Photography

Interior & Atmosphere Photography

Content Strategy

,

Hospitality Consulting Dubai

07

Hospitality Consulting Dubai & UAE

London's restaurant consultants trusted by Harrods, Krave and EL&N helping operators and investors open, scale and reset F&B ventures across Dubai and the UAE. Concept to opening, end to end.

What we offer

Concept & menu

Operations & systems

Feasibility & modelling

Pre-opening & launch

Multi-site scaling

,

Most hospitality projects don't fail at the concept stage. They fail in the execution.

We build our process around three clear phases, so nothing falls through the cracks.

Phase

01

Strategy & Concept

Discovery, site and service workshop, and concept development. We align on your vision, validate it commercially, and build the strategic foundation before anything else moves.

Phase

02

Mobilisation & System Build

Culinary development, service excellence design and SOP creation. We build the operational infrastructure your business needs to open and perform from day one.

Phase

03

Launch & Ongoing Advisory

Back of house, front of house and launch coordination. We manage every detail of the opening — and stay on as an advisory partner to keep performance on track.

Phase

04

Sustain

Your team leaves with the knowledge, systems and playbooks to keep delivering — without depending on us to do it.

Phase

01

Strategy & Concept

Discovery, site and service workshop, and concept development. We align on your vision, validate it commercially, and build the strategic foundation before anything else moves.

Phase

02

Mobilisation & System Build

Culinary development, service excellence design and SOP creation. We build the operational infrastructure your business needs to open and perform from day one.

Phase

03

Launch & Ongoing Advisory

Back of house, front of house and launch coordination. We manage every detail of the opening — and stay on as an advisory partner to keep performance on track.

Phase

04

Sustain

Your team leaves with the knowledge, systems and playbooks to keep delivering — without depending on us to do it.

Phase

01

Strategy & Concept

Discovery, site and service workshop, and concept development. We align on your vision, validate it commercially, and build the strategic foundation before anything else moves.

Phase

02

Mobilisation & System Build

Culinary development, service excellence design and SOP creation. We build the operational infrastructure your business needs to open and perform from day one.

Phase

03

Launch & Ongoing Advisory

Back of house, front of house and launch coordination. We manage every detail of the opening — and stay on as an advisory partner to keep performance on track.

Phase

04

Sustain

Your team leaves with the knowledge, systems and playbooks to keep delivering — without depending on us to do it.

We operate at the pace of your business, not a consulting timeline.

From Concept to Opening. Whether you're launching a new venue, rebranding an existing one, or entering a new market, we're with you from the first idea to the first cover.

Menus That Work Commercially. We build F&B programmes that balance creativity with margin, so your kitchen delivers a great guest experience without compromising profitability.

F&B Strategy That Performs. From financial modelling to multi-site growth, we build the commercial foundation that keeps your business profitable at every stage.

The People Behind Hospitality That Works

Ben Floyd

Founder & Managing Director

01

Ben Floyd

Founder & Managing Director

Sam Phillippe

Senior Partner

02

Sam Phillippe

Senior Partner

Stephen Macintosh

Senior Partner

03

Stephen Macintosh

Senior Partner

Loraine Rebaud

Development Chef

04

Loraine Rebaud

Development Chef

Gina Bungart

Commercial Manager

05

Gina Bungart

Commercial Manager

Hannae Nelly

Client Manager

06

Hannae Nelly

Client Manager

Kalia Alidou

Business Development & Marketing

07

Kalia Alidou

Business Development & Marketing

Fifty years in the industry. One team entirely focused on your success.

We bring together passion, experience and deep industry knowledge, so every client gets the highest standard of support

Testimonials

"we couldn't have delivered anything to this level of ambition and quality without Lumière."

Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand.

Tim Robinson

Represent Owners Club

"we couldn't have delivered anything to this level of ambition and quality without Lumière."

Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand.

Tim Robinson

Represent Owners Club

4.8

4.8

4.8

/5

Based on Google reviews.

"Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand, we couldn't have delivered anything to this level of ambition and quality without Lumière."

"Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand, we couldn't have delivered anything to this level of ambition and quality without Lumière."

Tim Robinson

Head of Retail

“The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes that worked with our ecosystem of suppliers. The team are fantastic, very enthusiastic about the work they do and very knowledgeable.”

“The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes that worked with our ecosystem of suppliers. The team are fantastic, very enthusiastic about the work they do and very knowledgeable.”

Daniel Booth

Global Head of F&B

"Having worked with Lumière on a number of projects over the years, they were our first choice to support the relaunch of Richoux. Everything was delivered on time and to a very high standard. I'd have no hesitation in recommending them."

"Having worked with Lumière on a number of projects over the years, they were our first choice to support the relaunch of Richoux. Everything was delivered on time and to a very high standard. I'd have no hesitation in recommending them."

James Hitchen

Owner

"Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand, we couldn't have delivered anything to this level of ambition and quality without Lumière."

"Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand, we couldn't have delivered anything to this level of ambition and quality without Lumière."

Tim Robinson

Head of Retail

“The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes that worked with our ecosystem of suppliers. The team are fantastic, very enthusiastic about the work they do and very knowledgeable.”

“The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes that worked with our ecosystem of suppliers. The team are fantastic, very enthusiastic about the work they do and very knowledgeable.”

Daniel Booth

Global Head of F&B

"Having worked with Lumière on a number of projects over the years, they were our first choice to support the relaunch of Richoux. Everything was delivered on time and to a very high standard. I'd have no hesitation in recommending them."

"Having worked with Lumière on a number of projects over the years, they were our first choice to support the relaunch of Richoux. Everything was delivered on time and to a very high standard. I'd have no hesitation in recommending them."

James Hitchen

Owner

"Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand, we couldn't have delivered anything to this level of ambition and quality without Lumière."

"Sam was the perfect partner in the project, guiding exactly where needed, and taking the time to understand our brand, we couldn't have delivered anything to this level of ambition and quality without Lumière."

Tim Robinson

Head of Retail

“The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes that worked with our ecosystem of suppliers. The team are fantastic, very enthusiastic about the work they do and very knowledgeable.”

“The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes that worked with our ecosystem of suppliers. The team are fantastic, very enthusiastic about the work they do and very knowledgeable.”

Daniel Booth

Global Head of F&B

"Having worked with Lumière on a number of projects over the years, they were our first choice to support the relaunch of Richoux. Everything was delivered on time and to a very high standard. I'd have no hesitation in recommending them."

"Having worked with Lumière on a number of projects over the years, they were our first choice to support the relaunch of Richoux. Everything was delivered on time and to a very high standard. I'd have no hesitation in recommending them."

James Hitchen

Owner

Every project we take on, we treat like our own.

We've opened venues from scratch, turned around businesses that were struggling and helped operators grow across three continents.

Joseph Alexander - Official Framer Partner

Ben Floyd

Founder & Managing Director

EL&N-Elevating a Recognisable Brand for the Next Chapter

Industry

Hospitality & F&B

Company Size

Multi-site

Timeline

Since 2019

49

Locations

International launches

Services

Restaurant Menu Development & F&B Consulting

+1

"The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes"

Daniel Booth

EL&N-Elevating a Recognisable Brand for the Next Chapter

Industry

Hospitality & F&B

Company Size

Multi-site

Timeline

Since 2019

49

Locations

International launches

Services

Restaurant Menu Development & F&B Consulting

+1

"The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes"

Daniel Booth

EL&N-Elevating a Recognisable Brand for the Next Chapter

Industry

Hospitality & F&B

Company Size

Multi-site

Timeline

Since 2019

49

Locations

International launches

Services

Restaurant Menu Development & F&B Consulting

+1

"The quality of work and level of food innovation were spot on the mark. Not only were beautiful plates made, but also commercially viable dishes"

Daniel Booth

FAQ

General

Pricing

Process

Results

What does a hospitality consultancy do?

A hospitality consultancy works alongside restaurant and hotel owners to improve how their business performs, commercially and operationally. At Lumière, that means concept development, menu engineering, financial modelling, staff training, pre-opening support and turnaround strategy, all under one roof.

When should I hire a restaurant consultant?

Before a big decision, ideally. A new opening, a rebrand, a difficult period, or a plan to grow. The earlier we're involved, the more we can help you avoid the mistakes that cost the most.

Does Lumière work with independent restaurant owners?

Yes, and many of our clients are independent owners opening their first venue. We work with you at whatever stage you're at, and we adapt our approach to your budget, your goals and your timeline.

Does Lumière work outside London?

Yes. We're based in London but we work with clients across the UK, Europe, Africa and the Middle East. Several members of our team have lived and worked in these markets, not just consulted in them.

Do you only advise, or do you also deliver?

Both. Some clients need strategic advice. Others need someone to roll up their sleeves and get it done. We can do either, and we're happy to talk through what makes sense for your project.

More questions? Reach out anytime.

enquiries@lumiere-consultancy.co.uk

Copied!

FAQ

General

Pricing

Process

Results

What does a hospitality consultancy do?

A hospitality consultancy works alongside restaurant and hotel owners to improve how their business performs, commercially and operationally. At Lumière, that means concept development, menu engineering, financial modelling, staff training, pre-opening support and turnaround strategy, all under one roof.

When should I hire a restaurant consultant?

Before a big decision, ideally. A new opening, a rebrand, a difficult period, or a plan to grow. The earlier we're involved, the more we can help you avoid the mistakes that cost the most.

Does Lumière work with independent restaurant owners?

Yes, and many of our clients are independent owners opening their first venue. We work with you at whatever stage you're at, and we adapt our approach to your budget, your goals and your timeline.

Does Lumière work outside London?

Yes. We're based in London but we work with clients across the UK, Europe, Africa and the Middle East. Several members of our team have lived and worked in these markets, not just consulted in them.

Do you only advise, or do you also deliver?

Both. Some clients need strategic advice. Others need someone to roll up their sleeves and get it done. We can do either, and we're happy to talk through what makes sense for your project.

More questions? Reach out anytime.

enquiries@lumiere-consultancy.co.uk

Copied!

FAQ

General

Pricing

Process

Results

What does a hospitality consultancy do?

A hospitality consultancy works alongside restaurant and hotel owners to improve how their business performs, commercially and operationally. At Lumière, that means concept development, menu engineering, financial modelling, staff training, pre-opening support and turnaround strategy, all under one roof.

When should I hire a restaurant consultant?

Before a big decision, ideally. A new opening, a rebrand, a difficult period, or a plan to grow. The earlier we're involved, the more we can help you avoid the mistakes that cost the most.

Does Lumière work with independent restaurant owners?

Yes, and many of our clients are independent owners opening their first venue. We work with you at whatever stage you're at, and we adapt our approach to your budget, your goals and your timeline.

Does Lumière work outside London?

Yes. We're based in London but we work with clients across the UK, Europe, Africa and the Middle East. Several members of our team have lived and worked in these markets, not just consulted in them.

Do you only advise, or do you also deliver?

Both. Some clients need strategic advice. Others need someone to roll up their sleeves and get it done. We can do either, and we're happy to talk through what makes sense for your project.

More questions? Reach out anytime.

enquiries@lumiere-consultancy.co.uk

Copied!

Articles.

Practical articles on hospitality, written by people who've been there.

Articles.

Practical articles on hospitality, written by people who've been there.

Articles.

Practical articles on hospitality, written by people who've been there.

Tell us about your project.

Just a conversation, nothing more.

We listen before we say anything

No pressure, no obligation.

"The team are fantastic, very enthusiastic about the work they do and very knowledgeable."

Daniel Booth

Global Head of F&B, EL&N London

Tell us where you are and what you're trying to build. We'll take it from there.

What services are you interested in?

We'll be in touch shortly.

Tell us about your project.

Just a conversation, nothing more.

We listen before we say anything

No pressure, no obligation.

"The team are fantastic, very enthusiastic about the work they do and very knowledgeable."

Daniel Booth

Global Head of F&B, EL&N London

Tell us where you are and what you're trying to build. We'll take it from there.

What services are you interested in?

We'll be in touch shortly.

Tell us about your project.

Just a conversation, nothing more.

We listen before we say anything

No pressure, no obligation.

"The team are fantastic, very enthusiastic about the work they do and very knowledgeable."

Daniel Booth

Global Head of F&B, EL&N London

Tell us where you are and what you're trying to build. We'll take it from there.

What services are you interested in?

We'll be in touch shortly.