Projects
Projects
WHAT WE DO
WHAT WE DO
WHAT WE DO
LOLA'S BAKERY & CUPCAKES POP-UP
Sweet & savoury treats, tea and coffee. Design, operations & menu development
LOLA'S BAKERY & CUPCAKES POP-UP
Sweet & savoury treats, tea and coffee. Design, operations & menu development
LOLA'S BAKERY & CUPCAKES
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Advising Lola’s founding owner with design, fabrication, operations, seasonal menu development,
visual merchandising & landlord: regulations, leasing negotiations, annual sales and events initiatives
‘Free from’ baked goods, coffee, cupcakes, sweet treats
LOLA'S BAKERY & CUPCAKES
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Advising Lola’s founding owner with design, fabrication, operations, seasonal menu development,
visual merchandising & landlord: regulations, leasing negotiations, annual sales and events initiatives
‘Free from’ baked goods, coffee, cupcakes, sweet treats
MARK HIX, FISHDOGS POP-UP
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Advising Executive Chef with design, operations, seasonal menu development, visual merchandising
& landlord: regulations, landlord leasing negotiations, annual sales and events initiatives
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Fishdogs, crab rolls, chips
MARK HIX, FISHDOGS POP-UP
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Advising Executive Chef with design, operations, seasonal menu development, visual merchandising
& landlord: regulations, landlord leasing negotiations, annual sales and events initiatives
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Fishdogs, crab rolls, chips
MARK HIX, FISHDOGS POP-UP
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Advising Executive Chef with design, operations, seasonal menu development, visual merchandising
& landlord: regulations, landlord leasing negotiations, annual sales and events initiatives
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Fishdogs, crab rolls, chips
SIMPLY NOODLES POP-UP
Advising the Simply Group with design, fabrication, operations, seasonal menu development, visual merchandising & landlord: regulations, landlord leasing negotiations, annual sales and events strategy
Hand pulled noodles and dim sum
SIMPLY NOODLES POP-UP
Advising the Simply Group with design, fabrication, operations, seasonal menu development, visual merchandising & landlord: regulations, landlord leasing negotiations, annual sales and events strategy
Hand pulled noodles and dim sum
SIMPLY NOODLES POP-UP
Advising the Simply Group with design, fabrication, operations, seasonal menu development, visual merchandising & landlord: regulations, landlord leasing negotiations, annual sales and events strategy
Hand pulled noodles and dim sum
SIMPLY NOODLES POP-UP
Advising the Simply Group with design, fabrication, operations, seasonal menu development, visual merchandising & landlord: regulations, landlord leasing negotiations, annual sales and events strategy
Hand pulled noodles and dim sum
ROSTHCHILD CHOCOLATE
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Advising CEO with design, fabrication, operations, seasonal menu development, visual merchandising & landlord: regulations, landlord leasing negotiations, annual sales and events initiatives
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Hot chocolate, waffles, chocolate
ABOUT
Shaping food and beverage for destinations at the intersection of culture, design and technology
Meg Morrison Consultancy specialises in food and beverage ecosystems within complex, high-footfall, multi-operator destinations.
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Shaping F&B strategy, curating operators and delivering hospitality that strengthens placemaking, visitor engagement and commercial performance.
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Working with developers, asset owners, cultural venues and operators, the consultancy brings together commercial insight, operational expertise, creativity and menu development.
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The focus is on creating hospitality that performs — designed to adapt to changing technologies, evolving customer behaviour and the needs of the people who deliver and experience it. This includes a strong emphasis on sustainable food systems and formats that remain relevant over time.
Meg Morrison, Director
WHO WE ARE
MEG MORRISON
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Creative business director; former super-yacht head chef and casual-luxury restaurant and hotel operator (MY Talitha-G, Hotel du Vin, Kurobuta).
Specialising in concept/new openings project management and commercial strategies for: landlords & developers; hospitality & entertainment brands and independents (Bicester Village, CGMA, Light Cinemas).
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Also, small format /movable units. Created and optimised 39 high volume offers (pop-up restaurants, mobile units/food trucks, kiosks, concessions, food markets, production kitchens).
ANNIE TIDYMAN
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An intuitive thinker and commercial Creative Director.
Specialising in brand development and creative campaigns for a wide range of clients, such as LVMH - Krug, Moët, Veuve Clicquot, M&S Food, Warner Music, Motion Picture House Films and numerous publications and cook books.
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At home working with luxury and luxury-casual concepts, understanding how strategic brand representation at every touch-point is the key to creating memorable experiences for consumers.
ASSOCIATES
RAFFAELLA BARUZZO
Experienced director within luxury food and beverage retail, catering and events (Baruzzo Chocolates, Fortnum & Mason).
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Expert within finance and business modeling; also the management of internal and external stakeholder relationships (Restaurant Associates News UK).
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Authority on chocolate, confectionary, tea, coffee and spices with a track record of promoting awareness of their links to sustainability, health & nutrition.
BORIS BOGOSAVLJEVIC
Managing Director level architect and expert within 3D design and photorealistic renders.
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Produces beautifully detailed landlord & investor packs; brand and architectural interior design guidelines.
TESTIMONIALS
"Refreshing to work with designers who understand how to deliver operationally practical, creative concepts. Fantastic and exciting outputs. Thanks."
NIGEL BUCHANAN, COO, YOTEL
" Meg and the team had the challenging position of co-ordinating the re-branding and fit-out requirements of an established restaurant. She acted as the key contact between myself and the design team, with complete diplomacy and great organisation. She was a pleasure to work with."
SIMON PRIDEAUX, OWNER, VQ RESTAURANTS
"Meg produced fantastic research, insight and inspiration. They created an environment that provides customers with a truly 'rock and roll' izakaya experience, inline with the design and fit-out budget. It was great to work with Meg. I was involved in every stage of the decision making process. My creative vision and commercial goals were very much integrated into the deliverables."
SCOTT HALLSWORTH, FOUNDER AND EXECUTIVE CHEF, KUROBUTA RESTAURANTS