Auden Hospitality

We are on a mission to make hotel F&B great again because great hotels need great food & beverage outlets.

This belief resonates throughout every project we undertake. Whether we are implementing transformative opportunities within your restaurant, bar or lounges, providing guidance during a launch, or creating a new strategy or concept, we approach each project with humility and collaboration to craft the very best experience for you, your team and your guests.

Partner with us to bring your vision to life.

Founder & Managing Director

The Burnt Chef Project

Did you know, 4 out of 5 hospitality professionals report having experienced at least one mental health issue during their career?

The Burnt Chef Project is a globally recognised not-for-profit Social Enterprise, fully committed to making the hospitality profession healthier and more sustainable by focussing on people's wellbeing first.

Chief Ambassador

SISBAN

Responsible for the implementation of key business strategy in the Food division of SISBAN with direct responsibility for the central support functions to assist the three UK operating brands over 16 locations and one brand in New York as well as specific projects around successful scaling of the brands, implementing a new operating principle into the management teams and the launch of the SISBAN Leadership Academy.   

Reporting directly to the Group CEO, this role also encompasses the direct management of the Project Management Office across all operating regions.

Chief Operating Officer

A fantastic role leading the Qoot Co. businesses in London and Dubai responsible for the ongoing operation and growth of our key brands across our casual, quick service and delivery kitchen businesses.  

In the role I have been given full responsibility for the business to ensure we not only meet our financial targets to build value in the company and our brands but to also increase our team engagement and integrate our businesses into the community where we operate.

Managing a central team of 12 people, a store workforce of 300 and reporting directly to the board this is a role that never stops evolving or growing.

Vice President Operations

Responsible for the operations in London and supporting the set up of office and operations in Riyadh as the company portfolio grows.  This role is focussed around managing special projects as well as ongoing F&B operations.  

The key highlight of the role was to act on the companies behalf to assess the operations during a company acquisition in Kuwait as well as the onboarding and integration once the agreement had been made implementing key systems into the operation in line with our company operating model.

Senior Operations Director

TGP International 

I was promoted in August 2017 to oversee all operations including special projects including a hotel opening in Montenegro and pop up in Davos for the World Economic Forum.

During my time in the role I was responsible for overseeing the U.A.E managed properties in Dubai and Abu Dhabi liaising with site teams and owners as well as brand representation, pre-opening and concept development projects.

UAE Operations Director

Conrad Hotels & Resorts

Conrad London St James, 256 room five star hotel, 1 restaurant, 1 bar, 1 tea lounge, 7 meeting rooms, 1 Executive Lounge

In August 2014, I was a key driver in the conversion to the Conrad London St James, working with the owning company and Conrad Brand team to ensure a successful rebrand in five weeks as well as the IHG team to ensure a smooth transition.

Part of the Pre-Opening team for the InterContinental that opened in November 2012, had a successful opening that cemented the hotel as the hub of the 'Westminster Village' establishing the hotel in the top 30 hotels in London on Trip Advisor and a guest survey satisfaction of 87.7% average over the two years. 

Responsible for the strategy for F&B departments, I established with my team the Blue Boar restaurant which won Diners Choice Award in 2014 by Opentable customers and established Afternoon Tea to deliver avg. 1000 covers per month in 2014.

Hotel Manager

Dorchester Collection

AA 5 star hotel, 70 bedrooms, 2 restaurants; Restaurant Coworth Park (1 Michelin Star, 3 Rosette's), The Barn (1 Rosette), The Drawing Room, Spatisserie, C&B 4 rooms, Outside Events up to 400 people.

Part of the Dorchester Collection, Coworth Park is one of the finest country house hotels in the UK.  Responsible for the running of the F&B operation as well as strategic planning and marketing of the outlets working closely with The Dorchester and 45 Park Lane.

Food & Beverage Manager - Coworth Park

Cedar Court Grand Hotel & Spa

York's first AA 5 star hotel, 107 rooms including 13 suites, 2 Restaurants, 1 Bar, Whisky Lounge, C&B 7 rooms, Spa

Approached to join the opening team for Cedar Court Hotels, Yorkshire's largest independant hotel group.  Hotel opened 7th May responsible for Food & Beverage, Reception, Concierge, Guest Services, Housekeeping.  Managed operation in absence of General Manager July '10 - Jan '11 reporting directly to Group Operations Director.

Deputy General Manager

De Vere Hotels

I was appointed Deputy General Manager following a re-structure of the Senior Management team that included taking on the responsibility of the rooms division in the hotel in particular housekeeping and Front of House as well as F&B.  My role also involved managing the health & safety requirements in the operation to ensure all departments complied with regulations and the development of my teams.

Deputy General Manager - Oulton Hall Hotel & Spa

AA 5 Star hotel, 152 bedrooms, 2 Restaurants, Drawing Room, 4 Bars, C&B 13 rooms, Spa & 27 hole Golf Course

Progressed through junior and deparmental management roles before being promoted to F&B Manager, part of the Senior Management team. In this role I managed the £7m refurbishment of all the food & beverage outlets as well as the opening of new £5m clubhouse.

Food & Beverage Manager - Oulton Hall Hotel & Spa

In 2015 I threw away a 15-year career... and it was the best thing I ever did!

I left luxury hotels to work in independent restaurants and quickly learnt that restauranteurs think differently than Hoteliers.

While doing so, I worked across 14 countries in Europe, the Americas and the Middle East.

With some amazing brands & chefs like Dorchester Collection, InterContinental hotels, Alain Ducasse, Dominique Ansel, Greg Malouf, Frederic Vardon and Asia de Cuba.

It has been an amazing journey.

Opening multiple restaurants (40+ and counting)
Opening hotels (4 in total in two countries)
Remotely managing operations internationally (16 brands and 85 restaurants)
Working with suppliers, investors, clients, owners and teams to create unique experiences.  

By the end of 2021, in my role as the COO of a global investment firm, it dawned on me that the skills honed during my time as a restaurateur could be leveraged to benefit hoteliers. 

It became apparent through recurrent feedback that Food and Beverage posed persistent challenges for hoteliers.

So, in March 2022, I created Auden Hospitality with a mission to help hoteliers think differently about their F&B operations to create outlets their guests will love.

All while doing this with a people-centric approach, working with The Burnt Chef Project as an Ambassador to improve the conditions of the amazing people that work in the industry.

Fast forward two years, we are an award-winning agency building a reputation within the industry, we aren’t normal consultants because we are also operators, we understand the challenges the industry faces because we face them too!

It’s why we can bring real-life knowledge and experience to your operation.


My Interests:

➡️ Auden Hospitality, an advisory agency determined to challenge the expected.
➡️ Keynote speaker sharing ways to think differently about F&B.
➡️ Industry-focused focussed podcast, Hospitality Huddles.
➡️ Newsletter specifically aimed at F&B Leaders, read in 57 countries, F&B Insider.
➡️ Eliminating the stigma around mental health in the hospitality industry.
➡️ Advisor to SaaS products in the hospitality space.


My Highlights:

➡️ Opened 40 restaurants and counting.
➡️ Opened four hotels in two countries.
➡️ Worked in 14 countries across 3 continents.
➡️ Created and opened 8 restaurant brands.
➡️ Managed global operations grossing over $50m annually.


Get in touch:
📝 Send me a message on LinkedIn, and let's connect.
🖥 Visit our website at www.audenhospitality.com

Scot Turner

QAB Leadership LTD

Founder

QOOT Co.

Developing a fast growing food and beverage company across several countries.  The goal is to align into one company culture using strategies for values and ethics, talent, personalised development and building social networks.

People Development Director

Developing full food and beverage concepts for entrepreneurs or hotel groups including; design, menu, brand, OS&E, etc.  Also working with operational teams on new restaurant openings and implementation of brand standards.

Group Brand Director

Leading the TGP team in concept development, pre-opening of restaurants and bars (new concepts and working with existing brands) and on-going management F&B contracts.

Latest clients include Intercontinental, BRGR Co, Reform Social & Grill London and Dubai, Starwood, independent investors, hospitality groups and private properties like Castell son Claret

TGP Consulting in the last few years have expanded abroad and is now working in Europe, Russia and the Middle East.

Having just opened our new office in Dubai in order to coordinate efficiently the projects and upcoming openings in Dubai and the UAE, our expanding team means a very exciting time for TGP Consulting

As Operations Director, the job requires frequent travel and a strong ethic of creating an environment for TGP Consulting that is full of energy and enthusiasm and a skill in getting people to feel comfortable and a willingness to improve and do their best.

Consulting on opening and existing restaurants, mainly based in the UK but abroad also, currently with a project in Lebanon.

UK Operations Director

Macdonald Hotels

Brand and concept development and implementation for restaurants and bars across the Macdonald Hotel and Resorts group.  Also analysis and development of existing restaurants focusing on cost control, revenue generation, people and quality.

Restaurant Development Manager

TGPConsulting

I started by opening restaurants and a strong focus on people development to leading full consultancies covering all operational aspects, especially finance.

Restaurant consultant

Room and Grill restaurant

Since 2006 I opened seven of the eight sites all around the UK and I have been fully involved in strategic operations.  I have used my previous experience in openings and consolidated them into a structured approach to apply standards, quality and culture from a couple of sites to eight across the UK.  Whilst always having the goal of continuing consistency and development across the two brands for up to 300 employees. Since 2007 I have also focused on the day to day running of the business and financial importance and controls

Group People Development Manager and Regional GM of London

Taj Exotica

Involved in the opening of  the luxury and exclusive, Taj Exotica Resort.  The resort consisted of 60 private villas with private pools, Spa, 5 restaurants, 3 bars, beach service and room service.  The challenge was delivering outstanding service and for the guest to leave feeling they have had the best experience.

Openings and Restaurant Manager

TAJ HOLDING GROUP

Nobu Restaurant

With Nobu group I was a key player in the opening of their Mykonos site and then moving with them to Switzerland to open their new St Moritz site.  These with new ventures with a Greek partnership and after the success of these two seasons, they signed contracts for them to be Matsuhisa.  Both ventures were a take over of existing restaurants, what I learnt from this experience, has had a massive impact on my management skills, how you take an existing team of a very different existing restaurant concept and style and make them believe in the new concept and be proud of it,
                                    6 Liaising with London’s opening training Manager

Restaurant Manager

ASIA DE CUBA

My start into the restaurant industry came with my appointment to this high profile, high volume contemporary restaurant opened to a huge success in the September of 1999.  Seating for 170, offering lunch and dinner for up to 500 covers per service was a huge learning curve and extremely exciting time.  I was promoted to the management team in December 2000.  With around 55 front of house team to manage, a major focus was standards and continuity of service.

Hi I’m Michelle,

I began my career when I moved to London from Cardiff, thinking I wanted to be the next Barbara Streisand on the West End. 

Though this dream did not quite come true, I fell joyously into the hospitality industry, travelling worldwide, opening, consulting and creating over 60 restaurants and bars internationally.  
 
Becoming a director of a hospitality consultancy company taught me you can join this leadership journey at any stage in your career.

By applying the principles of self-leadership, influence, understanding the power of networking, and connecting with people.

Unlocking people’s untapped potential inspired me to create my own business as a Hospitality Leadership Expert.

To share my values on grit, curiosity and getting the job done.  

I am passionate about helping and driving you forward as a leader.

Because everyone deserves to work for a great manager.
 
My first love is the hospitality industry.

We are united in our current problems, such as the lack of staffing, attracting and retaining teams; the urgent day-to-day problems of dealing with uncertainty; managing the expectations of our employees and responding to the growing awareness of mental health issues within our industry.
 
I understand at every level and department the pressures you as a hospitality leader will face.  

I’m here to teach you the principles, skills and models that can be simply integrated into your day-to-day business which can both pre-empt these issues and mitigate them.

And imagine if it all went right.
 
If you share these thoughts, get in touch, I'd love to hear from you.

Michelle.

taplio

The Battle

Scot Turner

Michelle Moreno

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