Recommendations are designed to work during a real hospitality week.
Hi, I’m Jonny
Hospitality systems built from hospitality experience.
BOHS was created around real operational problems: unclear food profit, inconsistent ordering, expensive software and everyday admin spread across too many places.
From operator to operational support
Practical support from someone who understands the pressure.
I have more than 20 years of hospitality operating experience, including over 15 years running my own pub and restaurant businesses and working as a Head Chef and Catering Manager in and around Leicestershire.
I’ve carried responsibility for margins, supplier negotiations, staffing pressures, stock control, compliance and inspections — not just advised on them.
That experience shapes BOHS. The support is grounded in the realities of changing supplier prices, menu pressure, busy service, staff shortages and never quite having enough time to fix the underlying system.
Why BOHS exists
Good operators do not always have time to build the structure they need.
Many independent hospitality businesses do not struggle because of a lack of effort or passion. They struggle because day-to-day service leaves little time to step back, connect the information and build better systems.
BOHS provides that structure in a calm and proportionate way: no unnecessary paperwork, no corporate jargon and no software that is more complicated than the problem.
The BOHS approach
Useful systems, not unnecessary complexity.
The aim is to give independent venues clearer control while keeping the tools and support proportionate to the size of the business.
Plain English, sensible setup and someone available to ask.
Built around the needs and budgets of independent operators.
BOH, bookings and staff admin can be improved as connected parts of one venue.
Clear prices and honest boundaries around features and potential results.
Tools continue to improve in response to real customer workflows.
The direction
Support and software working together.
BOHS has evolved from back-of-house consultancy into a wider hospitality systems business: operational support where human judgement matters, and simple software where a repeatable tool makes the job easier.
BOHCosts, margins, suppliers and ordering
FOHBookings, tables and guest flow
StaffRotas, clocking and records
OnePractical point of support behind the systems
Start with the problem that matters most.
Tell Jonny what is creating the most pressure in your venue and have a straightforward first conversation.