Restaurant Consultancy
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What We Bring to the Table:
Tom Aikens Restaurant Consultancy offers expert guidance to hotels, restaurant owners, developers, and food entrepreneurs looking to create or elevate their F&B offering. With over 30 years of global experience — from Michelin-starred kitchens to large-scale hospitality launches — Tom and his team bring strategic, operational, and creative insight to every stage of the process.
We support clients in developing clear, original food concepts tailored to their market and vision. This includes detailed assistance with kitchen design, front-of-house planning, tableware selection, branding, and storytelling — all the way through to menu development, recipe creation, and team training. Whether you’re launching your first restaurant or scaling across regions, we help bring consistency, identity, and operational strength to your concept.
But it’s not just about what’s on the plate — it’s also about how it gets there. Tom works closely with architects, designers, and brand teams to ensure the guest experience is supported by a functional, thoughtful back-of-house operation. He also mentors staff, tests dishes on-site, and supports you with hiring and onboarding of key roles.
We believe in hands-on involvement and results-driven thinking. This is not a passive, top-line-only service — it’s immersive, practical, and tailored. You’ll work directly with Tom and a trusted team who care as much about your restaurant’s long-term success as you do.
From luxury hotel launches to health cafés, steakhouses, bistros, and casual all-day dining, we help clients shape offerings that are unique, profitable, and built to last.
Who is It For?
Tom Aikens Restaurant Consultancy is for anyone serious about building a strong, sustainable food business — whether you’re a first-time operator or a global hospitality group. Our clients span a wide range: independent restaurateurs launching new ideas, hotel groups upgrading their culinary offerings, developers building destination dining experiences, and chefs looking to evolve their own brands.
We’ve worked with major names including Marriott International, The Langham, Soho House, and more — advising on everything from premium casual to fine dining, wellness cafés to rooftop restaurants. Tom’s consultancy is designed for those who want clarity, creativity, and commercial viability — all rolled into one.
If you’re a hotel F&B director, we can help you craft an offering that’s operationally seamless, visually distinctive, and profitable — from buffet breakfast to dinner tasting menus. If you’re a restaurant owner, we support you in refining your concept, building your team, and making sure the kitchen works as well as the dining room. If you’re an investor or developer, we help you translate your vision into an actionable, deliverable, and successful business.
Tom and his team adapt to each project’s scale and culture. We’ve helped clients navigate cross-cultural culinary projects in the Middle East, Asia, and Europe — always ensuring the final product fits both guest expectations and local sourcing realities.
Our consultancy is for people who know food is central to their brand — and want a trusted guide to help execute it, whether they’re crafting a new idea or improving an existing one.
Why Choose Tom Aikens?
With Tom Aikens, you’re not just hiring a consultant — you’re bringing in a world-class chef with hands-on experience, a proven track record, and a deep passion for meaningful, sustainable food. He’s spent decades mastering the intricacies of launching and running successful restaurants around the world — from his Michelin-starred Muse in London to award-winning concepts across the Middle East and Asia.
Tom understands both the craft and the business. He’s known for his refined yet grounded approach — balancing the creative energy of a chef with the logistical insight of an operator. He works alongside you at every step, helping make your concept sharper, smarter, and more compelling.
One of the things that sets Tom apart is his commitment to sustainability. His philosophy revolves around seasonality, minimal waste, and using locally sourced produce whenever possible. This isn’t just a trend — it’s a working model, proven in restaurants he owns and advises. From transforming herb stalks into ferments to rethinking leftover bread into snacks, Tom helps clients rethink their kitchens in smarter, more ethical ways.
Tom is also highly people-focused. He trains teams, builds morale, and instils consistency — whether it’s a boutique bistro team or a five-outlet hotel staff. He leads with experience and empathy, guiding chefs and managers to bring their best to the table.
Finally, he brings a clear sense of brand. He’ll help you define your voice, visual identity, and guest journey. From menus to atmosphere, Tom Aikens ensures your hospitality offering is not only exceptional, but distinctive — built to stand out and stay relevant.
For more information on Toms work with other clients view this brochure here.
Get in touch
To enquire or arrange a meeting to discuss your F&B project—whether you’re starting fresh or revitalising an existing concept—please contact [email protected].
To follow our journey or stay connected—even if you’re not ready to start a project yet but might in the future—follow us on LinkedIn: Tom Aikens Restaurant Consultancy.