AKC – Andy Kress Consulting

I enable hospitality businesses to improve their operations

How I do it

I use my extensive skills and experience garnered over 40 years working in the hotel, restaurant and private members club sector. I will spend time in your business and form collaborative relationships with your people.

Why AKC?

My clients have enviable reputations as leading lights in the London Hospitality scene.

They choose AKC because they require a straightforward and no-nonsense approach to remedying problems in a cost-efficient and timely manner.

Andy Kress

Profile

I had a classic 3 year apprenticeship, 4 days a week in the kitchens of Beales Ltd and a day at college. This gave me a good grounding in proper “Escoffier” French cooking and working as part of a team. I progressed as a Chef in the kitchens of The Churchill, The Dorchester and The Chesterfield Hotels and then moved to Restaurants, joining Caprice Holdings Limited as the Senior Sous Chef, opening The Ivy in June 1990.

In 2001 I was appointed as Executive Chef for the “Signature” side of the business and in 2004 I was promoted to Operations Manager for the group. 2007 saw me taking on the Birley Group of Clubs and a Director position on the Board of CHL. In 2010 I began to work closely with the senior team at Soho House Group, taking the number of locations where I provided guidance, support and advice to, up to 40.

After several approaches to set up my own consultancy company, I made the decision and in October 2012, after 22+ years at Caprice Holdings, I left and set up AKC Ltd.

I enjoy being given the opportunity to drive improvements in standards and regulatory compliance, formulating innovative strategies and managing projects such as new restaurant openings, refurbishments and relocations. I have an instinctive ability to identify ways of improving efficiency and reducing risk.

Throughout my career, I have acquired a reputation for my ‘can do’ attitude and attention to detail. I have also proven particularly effective at strengthening working relationships. I believe in a straight-talking, simple and honest approach to dealing with issues.

My clients benefit from both my time as a Chef and my experience as a Director. Over 40 years in the business, I have built up an expert knowledge of hotel, restaurant and private members club operations.

Services

I assist restaurants, hotels and private members clubs in the following ways:

Firstly, by getting to know your senior team and spending time in the business, I would overview and analyse the current arrangements that are in place.

Then I will develop a strategy to drive efficiency and support the operational team across a broad range of topics, including but not limited too; –

Kitchen design
Driving value from Contractors
Advising on HVAC problems
Ensuring suitable and sufficient Fire safety systems are in place
Kitchen and BOH management systems
Advising on the pros and cons of various kitchen equipment brands
Overview, support and steer the business on all matters of Health & Safety and Food Safety, working closely with your team, on your chosen platform, to achieve best in class results
Advising and enhancing any projects that are being considered; from heavy equipment installations, refurbishments and relocation, through to new builds
Supporting the Maintenance team. Defining and developing the maintenance and contracted services, including negotiations, optimising value and ensuring compliance for insurance and due diligence purposes
Co-work with HR on the company’s training systems
Be available by email and phone to assist and advise as is required
Chairing Health and Safety Committee meetings
Developing site-specific Emergency management training

Following the initial review and having gained a thorough understanding of your operations, we would then meet to discuss the priorities and set about implementation.

Consultancy Services

How I work

I am London based (as are most of my clients operations), but am happy to travel, to work on specific assignments.

The consultancy role involves a combination of my time spent “on-site” and time in the office following up and coordinating reports, support and advice.

My fees are based on either a Monthly rolling contract basis or a day rate for smaller tasks.

Depending on my client’s needs, I can be “hands-on”, supervising and delivering projects, or provide a “watching brief” whereby I give guidance and advice, for the client to make an informed decision.

Testimonials

Feedback from my clients

There are plenty of consultants who can provide you with a new kitchen but a rarity is someone who can not only advise on how it should work, where to obtain it and oversee its installation but also ensure that every aspect of that kitchen’s successful operation is covered from every angle. I have worked with Andy Kress for over 30 years and watched him not only acquire his outstanding knowledge & expertise but also successfully apply it to the great benefit of many operators. Look no further if you want your restaurant or club to be established effectively, economically and efficiently – and then flourish.

Jeremy King

Andy Kress is a consummate professional; proportional and reassuring sums up his approach. I feel better with Andy supporting us as he understand all the elements of managing and delivering a great H&S culture – operational, legislative, customer facing and commercial. He’s the absolute complete package in terms of support and delivery and what’s more, a pleasure to work with. He’s a reassuring shoulder to lean on, in any operational delivery matter whatsoever, and not just relating to his core services. A true partner and asset.

Gillian Thomson

CEO, Act Clean

Andy has worked with me for over 20 years, firstly as a chef and then in an operational management capacity.

He has a wealth of experience and is well respected in the industry, with an in-depth knowledge of back-of-house operations and many openings under his belt. Andy is a driven and determined character who provides a great support function across the Hix estate.

Mark Hix

Andy has been a revelation since we took on his services at The Groucho Club at the beginning of 2015. His knowledge and understanding allows us to move forward quickly. His enthusiasm is infectious and his experience is completely invaluable. In my 18 years at the club, I don’t think we have ever been in a better position than we are now with Andy Kress on board.

Jeff Connon

General Manager, Groucho Club

I have worked with Andy for over 17 years in various capacities and have witnessed him progress on both a professional and personal basis. Andy has been consistently dedicated and passionate throughout his career and a real pleasure to work with. Andy has always been positive and taken on any task presented to him, which the company has benefited from.

Tim Hughes

Chef Director, Caprice Holdings

Having worked for Andy on many projects over the last 8 years, and being a company owner, I can say with full honesty that before any project is started the i’s are dotted and the t’s crossed, and it is that attention to detail that makes Andy the professional that he is. If something unexpected does occur on a project, it is dealt with quickly and efficiently. Andy does not know how to do a “bad job” as it goes against the very fibre of who and what he is.

Dave Burns

Owner/MD, Clark Electrical Industries Ltd

AKC Ltd Timeline

Projects

During my time at Caprice Holdings Ltd (CHL) from May 1990 to October 2012, I worked on the following projects;-

1990

Opening of The Ivy in Covent Garden, Senior Sous Chef.

1994

The Ivy achieves a Michelin Red M and accolades from Hardens and the Zagat guides.

1998

The development and running of the Caprice Holdings Ltd Chef Training Programme (CTP).

2000

Group responsibility for Food Safety and Health and Safety.

Made Group Senior Sous Chef.

2001

The incorporation of Signature Restaurants within CHL.

Promoted to Executive Chef.

2004

Setting up the maintenance and contracts infrastructure for the group.

Appointed to Group Operations Manager.

2006

The Ivy Kitchen, bar, stillroom and restaurant refurbishment works.

Scott’s, new opening.

Head Office relocation.

2007

The incorporation of The Birley Group (Annabel’s etc) within CHL.

Promotion to Operations Director, (Board Director).

2008

The opening of The Club at The Ivy over 3 floors, above The Ivy.

The opening of the J Sheekey Oyster Bar.

2009

Harry’s Bar, replacement of all the HVAC equipment.

Providing my services to Soho House Group.

2010

The relocation of Head Office to incorporate aligning with Soho House Group.

The opening of The Mount Street Deli.

2011

The refurbishment of the FOH areas of Le Caprice for its 30th Birthday.

2012

The refurbishment of Scott’s kitchens, floors and bars.

Established AK Consulting (AKC).

Consultant for HIX restaurants.

2013

Multiple kitchen designs for potential new clients of ADISA kitchens.

Consultant for Corbin & King.

Overseeing the detailed planning of the 3 weeks closure works at The Wolseley.

2014

Co-designing the kitchens of two of London’s most acclaimed new openings, (Barrafina Adelaide Street and The Palomar).

Assisting with the opening of Fischer’s restaurant.

Taking the role of Associate Director, Health and Safety at ACT Clean.

2015

Consultant for The Groucho Club.

Project managing the closure and kitchen flooring works at The Delaunay.

Project managing a kitchen refurbishment at Colbert.

2016

Designing the ADISA kitchens at Pitt Cue (Devonshire Square), Bistrotheque, April’s Café at Boutique 1, Tramshed, Duck and Waffle Local (St James) and The Groucho Club.

Developing and implementing Emergency Management Procedures across Corbin and King.

2017

Colbert, clients representative for the kitchen refurbishment project.

Designing the kitchens at Petersham Nurseries (Covent Garden).

2018

Designing the kitchens at the London Warehouse Hotel in Manchester.

Designing the kitchens and bars at the ‘Kindred’ project at Bradmore House, Hammersmith.

2019

Consultant for The Sloane Club in Chelsea.

Bradmore House wins the ‘workspace interiors’ category at The World Interiors News Awards 2019.

Designing the Kitchens and service line for ATIS at their flagship store on Old Street.

2020

Spent quite a bit of time in the garden, walking in Epping Forest and fishing.

2021

Completed the learning and was accredited by the Foodservice Equipment Association for the Certified Foodservice Professional (CFSP) qualification (642 UK graduates).

Designing the Food and Beverage facilities for Soho Theatre at EMD Walthamstow.

Designing the kitchens for Wingstop Birmingham, Bristol and Bromley.

Consultant for Mama Shelter, East London.

2022

A number of feasibility studies underway with clients for potential Kitchen design services.

Assisting the team at Piccolino Heddon Street with a major refurbishment, including new kitchen areas on the ground floor and basement.

2023

Subject Matter Expert, co-working with First Media to produce a best in class, online training package, for Act-Clean.

Consultant for The Century Club.

Additionally I organise many smaller tasks, such as replacing items of kitchen equipment, kitchen extract fans and ductwork, heating and ventilation as well as designing and overseeing temporary event kitchens.

Contact Us

Andy Kress
C.F.S.P.
email: andy@akcltd.co.uk
website: www.akcltd.co.uk