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Why Work With Us?

Strategic Solutions for Success

Expert online consulting tailored to your restaurant’s needs, boosting efficiency and profitability in real-time.

Get Your Customised Strategy

We analyse your data and create a tailored plan. This plan is designed to drive profitability.

Implementation & Growth

 Our team provides hands-on support to put strategies into action, ensuring sustained improvements, increased efficiency, and long-term success. 

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Start by submitting your details through our contact form. We’ll get in touch to discuss your project.

About Us

How It Works

Testimonials

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People-Focused Approach

We align teams with business goals, driving collaboration and sustainable growth.

Maximise Profits

Optimise operations and reduce inefficiencies for long-term growth and higher margins.

Your Growth Partner

We support you every step of the way, helping you achieve your goals and lasting success. Let’s grow together. 

Food Cost Control – Reduce waste and optimise purchasing strategies.

Labour Cost Management – Increase productivity and balance staffing levels.

Operational Efficiency – Identify inefficiencies and streamline daily processes.

Revenue Growth Strategies – Unlock new opportunities to boost profitability. 

"The moment you see Vanina pick up a knife, it's clear that being a chef is more than just a job; it's her true calling. Their passion for food is evident in every dish, ingredient and thoughtful technique they employ. It's not just about feeding people; it's about creating something that is memorable. They understand that cooking is not just about nourishing the body but also about evoking emotion. There's a sense of warmth in every plate they serve, as though each dish is an invitation to experience the cuisine in its natural habitat. Vanina will always come up with a selection of dishes that will hit the brief."

Steve Hill
Managing Director Bone Daddies, Flesh & Buns & ShackFuyu – London, UK

The Counter
London, UK (2024-2025)

Partnered with Chef Kemal Demirasal to develop custom SOPs, implement Marketman, and streamline processes for consistency and efficiency.

VM Gourmet
Buenos Aires, Argentina (2025-Ongoing)

A wellness center launching nutritious meal preps. Led menu development, operational strategy, and logistics planning.

Ingenio Business
London, UK (2025)

Designed masterclasses with cost-effective recipes and curated high-end Executive Table experiences for corporate clients.

Ambrosia After Dark
NYC - London, UK (2025-Ongoing)

An avant-garde supper club blending luxury with unconventional venues. VP7 oversees the culinary experience, operations, and logistics.

The Counter
London, UK (2024-2025)

Partnered with Chef Kemal Demirasal to develop custom SOPs, implement Marketman, and streamline processes for consistency and efficiency.

VM Gourmet
Buenos Aires, Argentina (2025-Ongoing)

A wellness centre launching nutritious meal preps. Led menu development, operational strategy, and logistics planning.

Ingenio Business
London, UK (2025)

Designed masterclasses with cost-effective recipes and curated high-end Executive Table experiences for corporate clients.

Ambrosia After Dark
NYC - London, UK (2025-Ongoing)

An avant-garde supper club blending luxury with unconventional venues. VP7 oversees the culinary experience, operations, and logistics. 

"Chef Vanina's passion for food, hospitality and people is unparalleled. Her proactive leadership and knowledge elevate the projects she undertakes. She is an inspirational and driven pleasure to work with, making her a true asset to any team."

Ronnie Kimbugwe 
International Director Chef at Gordon Ramsay Restaurants

"Vanina brings passion, precision, and creativity to every project. With a wealth of experience and a dedication to excellence, she empowers teams, refines concepts, and elevates culinary standards."

Dominika Defremont
Operations Director, Ce La Vi – London, UK

"VP7 transformed the way we look at profitability. In just six weeks, they helped us identify cost leaks we didn't even know existed – our margins are now up by 22%."

Tom N.
Operations Director, London-based restaurant group

"We'd worked with consultants before, but no one got under the skin of our numbers like VP7 did. Their menu engineering advice alone paid for the entire programme within the first month."

Sophie M.
Owner, Independent Bistro, Brighton

"VP7 helped us streamline our front-of-house operations and realign labour scheduling. The result? £14k saved in six months – without compromising guest experience."

Amit P.
GM, Boutique Hotel, Yorkshire

"Working with VP7 gave us clarity and control. Their dashboard gave us real-time understanding of our daily profits, and we finally stopped making decisions based on gut instinct."

Jamie L.
Managing Partner, Multi-site F&B Group

"The SPPS programme isn't just about cost-cutting – it's about smart growth. We boosted our average spend per head by 18% after their pricing and upselling recommendations."

Laura F.
Founder, Restaurant + Bar Concept, Manchester

"Working with VP7 Smart Hospitality has been a pivotal strategy not only to improve our bottom line but to secure long term success"

Daniel Campbell
Soho House & Co. UK