ABOUT TABLE & TRADE
Built from hospitality,
not from a spreadsheet.
Practical commercial and operational support, grounded in the reality of running restaurants.
Genuine founder photograph
coming soon
AN OPERATOR’S PERSPECTIVE
Understanding the floor.
Understanding the figures.
Founded by Blake Verlin, an active hospitality operator with hands-on multi-site experience, Table & Trade connects commercial analysis with how a restaurant actually works.
That experience spans back-of-house operations, menus and menu development, recipe costing, GP, stock, waste, ordering and suppliers—as well as front-of-house commercial awareness, labour and productivity, delivery platforms, compliance systems and multi-site controls.
The aim is to make the numbers useful to the people running the business: understand what is happening, investigate why and agree practical changes that fit the operation.
“Numbers tell us what is happening. Operational experience helps us understand why.”
HOW WE WORK
Clear findings.
Honest advice.
Start with evidence
Separate confirmed issues from indicators and estimates. If the evidence is incomplete, say what we can conclude and what still needs checking.
Respect the individual business
Benchmarks offer context, not automatic targets. Recommendations need to fit the menu, trading patterns, service and operation.
Be honest about the result
If nothing is materially wrong, say so. Do not invent savings or promise a profit increase to justify the consultancy.
Make the work useful
Give owners priorities, responsibilities and practical actions. A report only matters if the business can use it.
INDEPENDENT HOSPITALITY SUPPORT
Your business.
A fresh perspective.
Table & Trade is an independent business supporting restaurant owners and hospitality groups. Work is remote-first and UK-wide, with site visits available where agreed.
Support can be a focused review, a whole-business diagnostic or a defined period of implementation help.
Explore our servicesAdvice your team can act on.
We analyse labour cost, productivity and staffing patterns, and recommend changes to labour planning. Your management team retains responsibility for the restaurant.
We do not write weekly rotas, manage individual employees or act as outsourced restaurant management.
THE NEXT CONVERSATION
Start with what you’re seeing.
You do not need to choose a service before we understand the question. The right starting point depends on your restaurant.
Get startedTell us what you need. We’ll contact you about the next step.