Specialisations:
- Kitchen and back of house
- Front of house operations
- Business management
- Financial planning
- Legislation
- Food & beverage products
About Us
Harris Restaurant Consultants have a strong team of professionals dedicated to assisting and driving hospitality businesses. No one on the team has less than 15 years experience in the industry and have all worked in senior managerial positions. Most importantly they have all worked up through the ranks so therefore understand the daily issues faced by teams within hospitality operations.
We specialise in:
- Every aspect of operations
- Uncertainty about the direction of projects can be clarified and driven forward
- Problems that have remained unsolved for a long period of time can be solved
- Offer an unbiased view on projects and plans
- Assist in overhauling operations
- Assistance in creating expansion plans
- Involvement in concept planning
" Having worked closely with Mark over the past 12 years, I have no hesitation in recommending Harris Restaurant Consultants to any business in need of assistance or ideas. He certainly has the attributes to achieve success in any catering operation. His key qualities are fairness, reliability and, of course, experience in all areas of the restaurant business."
Simon Parker Bowles | Owner - Green’s Restaurant & Oyster Bar
Mark Harris
Proprietor
Having worked for The Savoy Group of Hotels, The Capital Hotel, Green’s Restaurant & Oyster Bar and Searcy’s at The Gherkin, Mark has a wealth of experience and knowledge in the hospitality industry and has worked in the business since leaving school. From proudly washing dishes at Claridges at the beginning of his career culminating in managing operations at Green’s Restaurant & Oyster Bar for Simon Parker Bowles, Mark has had a career with many highlights and great experiences.