Not always “by-the-book”.

Approach

Gregory Peck

Tim House believes that hotels, and to a certain extent, restaurants, are a microcosm of life and therefore, in order to get the best out them, as businesses and operations, care and understanding are the keys to success.

His approach is not always “by-the-book” but more of a personal audit on everyone and everything involved, and a study of what they are being asked to do and how they manage that.

Tim often works alongside owners, as a shadow or as an inexpensive alternative to a full-time director, allowing that owner to run the company or venture themselves, secure in the knowledge that they have expert back-up and advice.

As an experienced hotelier and restaurateur, and now hotel and restaurant consultant, Tim House has been behind the scenes as well as in front of the guests, and he knows not only how to spot problems, but how to correct them with the least disruption to the business.