Hi I'm Jonny

From Operator to Operational Support

Running hospitality businesses teaches you very quickly where profit is won and lost.

It’s rarely about the food itself.

It’s about:

• Food cost drift

• Supplier price creep

• Waste that goes unnoticed

• Systems that rely too heavily on individuals

• Compliance becoming reactive rather than structured

Alongside ownership, my experience as a Head Chef and Kitchen Manager gave me a practical understanding of how kitchens actually function under pressure — during busy service, staff shortages, and operational change.

I’ve seen firsthand how strong systems protect margins, and how weak ones quietly erode them.

Why Back of House Solutions Exists

Many independent hospitality businesses don’t struggle because of a lack of effort or passion.

They struggle because there isn’t time to step back and build structure.

Back of House Solutions exists to provide:

• Clear visibility over food costs and margins

• Simple systems staff can actually follow

• Reduced waste and supplier creep

• Compliance aligned with guidance from the Food Standards Agency

• Sustainable operational control

My approach is calm, practical, and proportionate. No unnecessary paperwork. No corporate jargon. Just structured support built around how kitchens really operate.

Who I Work Best With

I work primarily with:

• Independent restaurants

• Pubs with food operations

• Cafés and growing hospitality businesses

• New openings that want to start organised

If you’re looking for someone to run shifts or replace your team, I’m not the right fit.

If you want structured oversight from someone who has operated businesses themselves, we’ll likely work well together.

A Straightforward Conversation

Most relationships start with a simple discussion about how your business currently operates and where pressure points sit.

If it’s a good fit, we agree a clear scope and fixed pricing.

If not, that’s absolutely fine too.