We create Concepts to help people turn a struggling or tired business into something that is desirable, fresh, attractive and a magnet to new customers helping to increase interest and ultimately turnover, be that in hotels, restaurants or general supply of food to the consumer. Our expertise is anything to do with food, from conception through to delivering the goods, literally!
Kit Maharajh and Simon Johnson have over 75 years combined experience in most aspects of food production and service including marketing, sales and hospitality, they also have a reliable experienced support team of skilled staff behind the scenes helping to deliver all the services being offered.
Simon has been a professional chef for most of his life working with some of the largest hotel groups in the world, trouble-shooting kitchen issues, providing menu solutions, covering all EHO solutions, a very much hands-on chef who encourages and trains less experienced staff to work their particular station efficiently to the highest level possible, assuring consistency and quality at all times. One of his greatest achievements being the involvement in the creation and delivery of the Marco Pierre White restaurant group which has since developed into a multi-million pound franchise.
Kit has been involved in numerous ventures involving restaurants and food for many years and worked with Michelin Starred chef Jean Christophe Novelli developing his brand in a number of ways which included helping to expand his cookery school’s exposure to the corporate arena, demonstrating how this entertainment can influence in various industries, promoting the brand across the world and designing the Novelli restaurant brand specifically for the hotel industry aiming at various top class hotels and successfully selling the concept to a DoubleTree by Hilton and AC Marriott hotels, each forecasting turnovers between £1m to £1.5m with only limited covered restaurants but included design inputs for new kitchens and restaurant facilities from plan to construction.
We feel that with our combined strengths in the various areas we will undoubtedly help restaurants succeed by offering restaurant owners an alternative outsourced concept that is clearly outlined, benchmarked and agreed from the off.