WHAT WE DO
Dynamic Hospitality converges technology, design, team culture and multichannel sales opportunities with meaningful eating & drinking experiences.
We collaborate with thinkers, makers and doers to inject Dynamic Hospitality into the DNA, atmosphere, functionality and reputation of hospitality and food retail businesses.
Meg Morrison, Director
WHO WE ARE
Creative business director; former super-yacht head chef and casual-luxury restaurant and hotel operator (MY Talitha-G, Hotel du Vin, Kurobuta).
Specialising in compact food & beverage models and commercial strategies for: landlords & developers; hospitality & entertainment brands (Bicester Village, CGMA, Light Cinemas).
A compact model queen, having created and optimised 39 polished high volume offers that celebrate global food culture (pop-up restaurants, vehicles, kiosks, concessions, markets, production kitchens).
Experienced director within luxury food and beverage retail, catering and events (Baruzzo Chocolates, Fortnum & Mason).
Expert within finance and business modeling; also the management of internal and external stakeholder relationships (Restaurant Associates News UK).
Authority on chocolate, confectionary, tea, coffee and spices with a track record of promoting awareness of their links to sustainability, health & nutrition.
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.
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.
Managing Director level architect and expert within 3D design and photorealistic renders.
Produces beautifully detailed landlord & investor packs; brand and architectural interior design guidelines.
"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