Hospitality consultancy · Fix it. Scale it. Grow it.

Advice costs you money. I make it.

I fix, scale and grow restaurants, bars, food halls, hotels and venues. £100m+ of sales run, 1,000 people led, in London, New York, Hong Kong and the Middle East.

London 51.51°N · New York 40.71°N · Hong Kong 22.32°N · Middle East 24.45°NI’ve run the business
you’re trying to build.

01 · What I’ve run, built and found

£100m+of sales run
£200mof projects delivered
£10m+of sales found and grown
20+openings
Food halls+Restaurants + bars+Coffee+QSR+Stadia + venues+Competitive socialising+Luxury retail+Hotels+Members’ clubs+ +++++++++

02 · Why I get hired

Most founders I sit with have paid for advice that changed nothing.So I get hired for 3 things, and every one of them ends in money.

03 · How it starts

01

The Read

1 day on site, all 4 lenses. One page on what I’d change first and what it’s worth.

02

The Sprint

3 days in your business. Within 5 working days, you get the Verdict, 4 costed options and a 90 day plan, all presented once, with 1 round of questions.

03

The Fix

I stay in the building and lead the plan through, whether it’s a turnaround or a scale up. 3 to 9 months, with a checkpoint in week 4.

04

After

Board and non executive support once the Fix is done, if you want it.

Not sure which?

Fix it, scale itor grow it?

13 questions, about 3 minutes. Which one your business needs now, why, and where I’d start.

Take the test

04 · The receipts

The receipts.

A food hall brand

Global strategy.

Led the global strategy and rewrote the London proposition.

A £200m flagship

6 concepts opened at once

Operating profit turned round 60%.

Coppa Club

£3.75m found

£2m of summer trade from space nobody was using. £1.75m more from bookings. Revenue up 22% to £50m.

A food hall group

10 sites, from 3

The strategy to take it from 3 sites to 10. They’re now opening across the UK.

Mitchells & Butlers

Top 10 from 176th

Inherited a district ranked 176th in the country. Top 10 within 12 months. Sales up 19%, profit up 12%.

The people

0 leaders lost

Zero attrition in senior leadership over 3 years. Teams that stayed.

Want receipts like these in your business?

05 · The read

  • The offer.
  • The team.
  • The guests.
  • The space.

Nobody sees all 4 at once. I do.

I read all 4 in a day, go deep in 3, then stay to fix it, scale it or grow it.

An empty restaurant in the afternoon, one chair under a single light

06 · In their words

“If you’re looking to grow, pivot or sharpen your offer, Gary is the one you call. He brings clarity to chaos, combining operational depth with bold commercial thinking.”
Yishay MalkovManaging Director, Soho House UK + Europe
“A level of clarity and commercial acuity that is rare in hospitality. His instincts are spot on. He cuts through the noise and focuses on what really matters.”
Sue WalterCEO, The Roof Gardens
“Gary doesn’t just advise. He delivers. Commercial sharpness and deep operational insight, whether it’s scaling a concept, improving margins or refining the guest experience.”
Andy DempsterCountry Director, Bam Karaoke
“He’s helped some of the industry’s strongest brands scale and become household names. Clarity and a commercial mindset. A rare operator.”
Dan HawkieCOO, TiPJAR
“Gary is the kind of operator every CEO wants in their corner. No fluff, no ego, just sharp insight, relentless focus, and an ability to turn complexity into clear commercial wins.”
Adam QuinnDirector, Nexus

07 · On stage, in print

On stage.In print.

KeynoteThe future of bars and restaurantsRestaurant Growth Summit, London, Oct 2026 PropelService charge is a tax. Let’s stop pretending and fix tipping.Friday Opinion, Feb 2026 MCA InsightQuoted: how fast food is bucking the downturn in late night diningNov 2025 PanelLabour: fix the rota before you cut the teamSERVICE 2026, with Nory, London, Feb 2026 PanelHow I use data to read a business125 Data Insights Day, Feb 2026 PodcastThe truth about hospitality operationsCaptive Conversations All of itEverything I’ve said in publicTalks, columns, the podcast

08 · The newsletter

AnythingBut Beige.

Burn the GILET. The hospitality operator’s read, unfiltered. Every second Sunday, free, in your inbox.

Free. Unsubscribe any time. How I look after your details: privacy.

Gary Digby, founder of Digby + Fox, in a dark t shirt and glasses
Fig. 01 · Gary Digby, founderLondon 51.51°N

09 · About

Gary Digby.Hospitality consultant and founder, Digby + Fox.

25 years running hospitality: restaurants, bars, hotels, food halls, luxury retail and multi site brands, in London, New York, the Middle East and APAC. I’ve sat on 3 boards, led the operations behind a £25m AIM placing, and opened more than 20 sites.

Where the record comes from →

10 · Brands

Brands I’ve worked with

11 · Partners

12 · Questions

What does Digby + Fox do?

I get hired for 3 things, and every one of them ends in money. Fix it: sales are flat, costs are up, and nobody inside can tell you why. Scale it: you’ve got 1 that works and you want 5, 10 or 50. Grow it: the money most operators never go after, from partnerships, sponsorship and co branded revenue.

What do you actually look at?

The offer. The team. The guests. The space. Nobody sees all 4 at once. I do. I read all 4 in a day, go deep in 3, then stay to fix it, scale it or grow it.

How does it start?

Start with a day. Or 3 days, and the truth. The Read is 1 day on site and one page on what I’d change first. The Sprint is 3 days in your business. Within 5 working days, you get the Verdict, 4 costed options and a 90 day plan.

How fast can you scale a group?

You’ve got 1 that works and you want 5, 10 or 50. I plan it month by month, then I lead it: sites, design, build, openings, team, marketing. If the money’s there to back it.

How do I get started?

Email me at gary@digby-fox.co.uk or message me on LinkedIn. Or book a call. Give me 30 minutes. I’ll tell you if you’re mad.

Stuck, scaling,or leaving moneyon the table?

gary@digby-fox.co.uk

Give me 30 minutes. I’ll tell you if you’re mad.