CuliNARY LEadership- Nicola davis

There are two types of restaurant folk: the people who fell into it, and people who were built for it. After teenage years in restaurants, qualifying in a Consumer science degree (specializing in hospitality, food science, and business marketing), restaurant and event management, a bit of FMCG marketing, technical product development and strategic menu development in a handful of exciting restaurant brands, I am firmly in the latter category. Its like nursing, or teaching - perhaps less noble but most definitely a calling.

There are also, very broadly speaking, two very distinct phases in a restaurant chain’s growth: the entrepreneurial, flexible, adaptable, slightly crazy, make-it-happen world of restaurant start ups, and the phase that comes after - writing down process and tacit knowledge, making margins, growth and keeping a brand stable. I have been able to cut my teeth in both worlds and have spent time helping many brands transition into the second phase. It is a niche that I have grown to really love as there are always so many ways to help and so much to learn from these amazing people who give every ounce of their energy to their businesses.

However, for a restaurant entrepreneur, sometimes you simply don’t have the time in the day to develop food safety systems, to create the detail of a really successful and sticky roll-out, work with suppliers to develop products and technical specifications, audit them, and adapt creative product development to align with strategic objectives. That’s where I come in! And truly, I love being able to use my skills in exchange for being a part of your energy and passion for your business.