OUR LATEST PROJECTS

 Real Results. Proven Success.

At With a Pinch of Salt, we don’t just consult, we transform hospitality businesses. Every project is tailored to meet unique challenges, delivering bespoke solutions that drive profitability, efficiency and exceptional guest experiences.

Elegant rooftop restaurant in a modern cityscape at dusk, with neatly set tables, red umbrellas, lush plants, and tall buildings in the background.
A person pouring syrup on a plate of waffles topped with sliced bananas, strawberries, blueberries, whipped cream, and ice cream.

Scaling a National Restaurant into a Global Brand

A high-end UK-based restaurant chain had ambitions to expand globally, but needed a solid foundation to do so.

    • Standardising operations across multiple cultures and markets

    • Adapting the offer to suit local tastes and customs without losing the brand’s core identity

    • Ensuring signature dishes could be replicated consistently worldwide

    • Maintaining price point & profitability while navigating new supply chains and cost structures

  • With a deep understanding of both global hospitality trends and operational intricacies, we provided tailored, hands-on support:

    • Conducted an operational audit to pinpoint inefficiencies and cost risks

    • Redesigned the menu to balance high-quality offerings with commercially viable dishes

    • Delivered supply chain support tailored to regional markets

    • Created a framework for global consistency in menu execution and guest experience

    • Rolled out kitchen systems, SOPs, and staff training for consistent performance

    • Provided ongoing international support with regular feedback loops, sales mix reviews, and performance reports.

    • Supported on-the-ground openings with local teams to ensure seamless brand alignment from day one

  • The brand successfully evolved from a respected UK-based chain into a globally recognised hospitality concept, now operating across multiple international markets.

    By implementing consistent kitchen systems, tailored training, and operational standards, we ensured that signature dishes and service quality remained consistent, no matter the location. The brand now delivers a unified guest experience across diverse cultures, while still respecting local tastes and customs.

    With ongoing menu engineering and sales mix optimisation, each site maintains strong margins and operational efficiency, allowing for scalable, sustainable growth.

    Today, the brand is not only expanding across global territories but doing so with clarity, cohesion, and commercial success.

Elegant restaurant interior with high vaulted ceiling, large windows, colorful upholstered chairs, white tablecloths, and wall artworks.
A plated dish of roasted carrots garnished with crumbled cheese, black sesame seeds, and fresh parsley on a white and pink striped plate.

Reinventing Nutrition Focused Dining in Care Homes

A premium care home group set out to elevate the standard of dining for its residents by focusing on nutritional excellence and operational efficiency.

    • Ground up menu & recipe creation, balanced menus and health-driven recipes that must be nostalgic and indefinable delicious, dignified, and executable with a limited kitchen team.

    • To open efficiently as possible across multiple sites within a growth plan.   

    • Advise on build to make sure the kitchen is fit for purpose 

    • The goal was to create meals that supported wellbeing, were suitable for various dietary needs, and could be consistently delivered to a five-star standard.

  • Collaborated with award-winning chefs and nutritionists to craft menus rooted in the latest science of nutrition and ageing.

    • Developed a low-labour, high-nutrition meal strategy that addressed the realities of staffing while meeting the dietary needs of residents.

    • Created a broad repertoire of whole-food recipes, flexible, nourishing dishes that catered to a variety of tastes and preferences.

    • Team training plan, 

    • Opening strategy and team growth plan over a two-year period in line with business growth. 

    • Implemented kitchen workflow improvements to ensure consistency, quality control, and efficiency in daily operations.

  • Successful openings and sustained growth over two years confirmed a strong proof of concept.

    Resident satisfaction and engagement with meals increased significantly, contributing to improved overall wellbeing.

    Positive health outcomes were observed, including healthy weight gain through muscle growth and improved cognitive function, driven by thoughtfully selected ingredients and balanced, nutrient-rich menus.

    The dining program has since become a benchmark for excellence in the care sector, enhancing the brand’s credibility and setting a new standard for nutrition-led hospitality.

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 “A chef who has learned to relax; to channel all that skill, technique, and good taste towards pleasing the crowds. I am delighted to be part of the adoring crowd.”

~ Jay Rayner 

Elegant restaurant interior with a long dining table, armchairs, booth seating, large windows with red curtains, and framed artwork on the wall.
A plate of roasted vegetables, mashed potatoes with gravy, and a large Yorkshire pudding being cut with a fork and knife.

Creating a Community Cafe, Restaurant & Events Space

  • The project needed to:

    • Create two concepts that celebrate the spirit of a proud, resilient community, Attract both residents and tourism footfall

    • Meet the diverse needs of the community form work shops to fine dining 

    • Be operationally viable and commercially sustainable at the same time offer value to the community. 

    • Carried out comprehensive market research, including community engagement, tourism trends, and local demand analysis.

    • Developed and presented multiple concepts to the board and stakeholders, each with full creative direction (interiors, ambience, uniforms, service style, menus) and detailed commercial forecasts.

    • Created a full business plan, including opening budgets, P&L forecasts, and rollout strategy.

    • Recruited key leadership and opening team members to support sustainable operations from day one.

    • Designed a local ingredient-led, high-impact, low-skill menu that could be executed efficiently without compromising quality.

    • Delivered comprehensive team training to uphold brand values and service standards.

    • Advised on architectural and build decisions that impacted hospitality viability and service flow.

    • Provided on-site launch support for all three outlets, ensuring smooth operations and customer experience.

  • The project launched three distinctive yet cohesive outlets, a café, restaurant, and events space, successfully transforming a Grade I listed civic landmark into a vibrant, community-driven hospitality destination. All venues opened with fully trained teams delivering a high-quality, consistent guest experience from day one. The spaces have received consistent 5-star reviews from both national press and local visitors, praised for their food quality, thoughtful service, and the sensitive integration of hospitality into a heritage site. First-year revenue and profit forecasts remain on track, supported by strong weekday community engagement and weekend tourism. The outlets have quickly become a cornerstone of Rochdale’s regeneration, creating local employment, championing regional producers, and providing welcoming, inclusive spaces for all. Today, the project stands as a benchmark for community-rooted hospitality in heritage settings, blending commercial success with meaningful social and cultural value.

Design, develop, and successfully launch three unique hospitality outlets: a café, restaurant, and event space, in a Grade I listed building in Rochdale town centre.

A symmetrical illustration of insects, including a dragonfly and butterflies, combined with other insect features, in a blue monochrome style.
Musique logo with a stylized trumpet illustration and the word 'Musique' in blue text.
Yellow sign with black text that reads "Parker's Tavern est 1834"
Waitrose logo with a black silhouette of a woman holding shopping bags above the green text "Waitrose."
TikTok logo with colorful 3D effect and the word 'TikTok' underneath.
logo 'South Shore' in gold-coloured font on a black background.
Logo for the Silverstone Festival, held from August 22 to 24, 2025, with event details in black and red text.
Logo for Rochdale Town Hall featuring a stylized clock tower, four icons representing community services, and the text 'ROCHDALE TOWN HALL'.
Black-and-white illustration of a letter ‘‘B’’ in a square on the left, a ‘‘B’’ in a square in the middle, and a ‘‘C’’ in a square on the right, with words ‘‘Block B’’ and ‘‘Block C’’ above them.
BuzzFeed logo in black text with red BuzzFeed underneath.
Grillo logo with stylized 'g' and 'o', featuring a green square on the right side of the text.
White heart-shaped sticker with black and green text reading "Yeo Valley Organic."
A logo featuring a stylized white and teal bird in flight with olive branches, surrounded by the text 'The Marlet Kitchen' in red and small yellow dots.
Food Network logo with red circle and black text
The word 'Tasty' written in large, black, stylized font against a transparent background.
Channel 4 logo
Logo for cooking show 'Cooking with the Stars', featuring metallic silver and bronze text on a dark background, with a star inside a bronze pan replacing the letter 'O'.
ITV logo with the letters 'itv' in stylized lowercase with blue, black, and gray colors.
Black and white logo of Gordon Ramsay with his name in bold, capital letters.
Circular black logo with gold concentric circles and white text that reads 'great taste' in the center.
KyN Unrivalled Care Homes logo with large stylized letters 'KY' and 'N' above the words 'UNRIVALLED CARE HOMES' in smaller font.
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D&d London logo with stylized letters D and D intertwined, with the word London written below.
A red wax seal with an illustration of a duck's head inside, with the words 'Duck & Waffle' written below.
A plated gourmet dish with a piece of beef, grilled spring onions, and green garnishes, served with a dark sauce, all on a white bowl, with a white napkin, a yellow apple, and a cutting board with a green leaf in the background.

Your Business Could Be Next

Every hospitality challenge is unique, and we provide tailored solutions to meet evolving market demands. Let’s talk about your goals and create a strategy that works.

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