Adam Townsend

Consultant for my former business partner at Oir Group through a period of expanding their holdings. This included a boutique hotel with pan Mediterranean restaurant, a gastro pub in the Stockbridge area of the city and an Asian 'night-market' located in a former church in the heart of Edinburgh's festival district. All are planned for 2025/2026 openings. Worked closely with highly regarded and awarded Scottish chef Scott Smith to develop and conceptualise menus. Also undertook business, supplier, marketing and menu reviews across existing holdings. Recruited for key positions across the group.

• Established and maintained positive, profitable client relationships through superb communication.
• Developed and presented across all sectors of independent retail eg. Garden centres, Farm shops, Independent forecourts and speciality and organic shops
• Generated new leads and opportunities to maximise revenue.
• Achieved and exceeded 65% market share target across different settings and sectors
• Strengthened profit opportunities through targeted customer relationship development, continually meeting sales objectives.
• Effectively handled daily customer meetings, sales calls and account management tasks, improving sales team efficiency.
• Qualified prospects to determine future sales possibilities and improve conversion efforts.
• Created and implemented area-wise market sector sales and development plans.
• Collaborated with management to review and approve profitable, beneficial customer contract terms.

Alongside co-directors oversaw the inception, growth and development of Edinburgh’s first dedicated taqueria. This covered all aspects of a managing a new venture from recruitment and financial planning to design and menu development. We also developed a tandem project, Lucky Yu, born out of the talent of a member of our kitchen team. This Pan-Asian restaurant has gone from strength to strength now occupying a 100 cover site on Broughton Street in Edinburgh.

Founded with co-owner and eponymous chef, taking a speculative street food pop-up to a highly successful, multi-site bricks and mortar fixture in the Scottish food scene.

Operated in a variety of positions from assistant manager to operations and general manager. Assumed total responsibility for the efficient running of this extremely busy and iconic Edinburgh restaurant during the owner’s extended periods of absence. Developed skills in all aspects of operating in a highly competitive and demanding business sector under the tutelage of a respected and successful restaurateur.