Frequently asked questions

A hospitality consultant gives owners and operators independent, expert advice on how to run, grow or fix a hospitality business. My work spans concept creation, operational implementation and long-term strategic planning, as well as troubleshooting and turnaround projects, pre-opening feasibility studies and executive mentoring. The aim is always clearer decisions and a stronger, more sustainable business.

I work across every sector of hospitality, food and beverage: hotels and resorts, restaurants, pubs and bars, theatres, opera houses and cultural venues, private members’ clubs, heritage estates, and food and drink brands. Past and present clients include the Royal Albert Hall, IHG, Garsington Opera, The London Library, Arundel Castle and Rathfinny Wine Estate.

No. Much of my work is in London, but I work with hospitality businesses right across the UK, from Sussex and Berkshire to Manchester and Scotland, as well as with clients internationally. Most projects combine time on site with meetings by video call, so location is rarely a barrier.

Yes. Troubleshooting and turnaround work is one of my specialisms. I help struggling businesses survive, and make good operations even better. It usually starts with an independent review of the whole business, from the offer and the numbers to the team and the guest experience, followed by a clear, practical plan to put things right.

A pre-opening feasibility study tests whether a new hotel, restaurant or venue will work before money is committed. It looks at the concept, location, market, operating model and financial projections, and gives an honest view of the risks. It helps you distinguish a genuinely strong business opportunity from simply a good idea.

Yes. Concept creation is a core part of my work, from the first idea through to menus, drinks, design, service standards and the operating model needed to deliver it. I have launched Michelin-starred restaurants and world-class hotels, and help new concepts get the detail right before they open.

Yes. I have worked alongside some of the UK’s most iconic theatres and cultural institutions. At the Royal Albert Hall I assessed the existing catering offer and oversaw a full tender that appointed Rhubarb Hospitality Collection, and I have remained in an advisory role since 2010. I also help developers and landlords find and appoint the right food and beverage partners.

Yes. When you engage my services, you work directly with me. Nothing is outsourced or delegated to junior consultants. I occasionally bring in carefully selected specialists for additional expertise, but every project stays under my leadership and accountability.

Both. Alongside one-off projects and consultancy, I often continue to provide clients with expert support and business advice on a longer term, ongoing basis, including advisory and board roles.

Yes. I offer executive mentoring for both established operators and emerging entrepreneurs. I have also been a tutor at Henley Business School, Cambridge Judge Business School and Warwick Business School, where I developed and delivered my own executive education programmes.

My career began as a management trainee with IHG in Park Lane, London, before 11 years as Personal Chef to HM The King, during which I co-founded Duchy Originals. I went on to found one of the UK’s first Michelin-starred pubs and a boutique hotel, and have since worked as a business advisor, board member and investor across the hospitality sector.

Every project is different, so I don’t publish set fees. After an initial conversation about your business and what you need, I will suggest the right approach, whether that is a short focused project, a feasibility study or ongoing advice, and confirm costs before any work begins.

Email me at admin@christopherbarber.me.uk with a little about your business and what you would like help with, and I will be in touch to arrange a conversation.