Three people, three thirds of the same job

Hamza started CulinaPro after years of watching well-funded restaurants open beautifully and close quietly. The pattern was almost never the food. It was a lease signed before the maths, a kitchen designed around the seating plan, and a menu nobody had costed.

He leads concept work, feasibility and growth planning. On most engagements he is the one asking the uncomfortable question in the first meeting: what return do you actually need, and does this location support it?

He also runs audits and rescue work for restaurants that are already open and struggling, and stays with clients after launch to plan the next outlet.

What he owns: discovery, feasibility models, concept and kitchen planning, restaurant audits and rescue, growth planning, and the client relationship from first call to handover.

A modern restaurant runs on software whether anyone planned it or not: a POS, an inventory app, three delivery dashboards, a reservation tool and a rating page. Taher makes those talk to each other and produce numbers the owner can act on.

He selects and sets up the POS and inventory stack, gets the data out of it in a form worth reading, manages the delivery platform back-ends, and builds the reporting that our monthly reviews run on. He also handles websites, Google Business Profile and online ordering for clients who need them.

What he owns: POS and inventory systems, delivery platform setup, reporting and dashboards, websites and online ordering, Google Business Profile.