A restaurant consultant who runs restaurants.
Opening plans, menu pricing and margins, and turnarounds for restaurants, bars, beach clubs, cafés and hotels. Jamie Mussett Harford is a partner in one of Mallorca's largest restaurant groups and grew up in a family restaurant. The mistakes are expensive; most of them are avoidable.
Free, and in any language.
From a family
restaurant at ten.
Now a partner in one of Mallorca's largest restaurant groups, with €38M in hospitality term sheets.
“Jamie, you don't talk about your services ever, they are really great, and can help lots of people.”
£130Mraised alongside founders
350+business owners advised
19K+LinkedIn followers
Where restaurants lose money.
The opening
A site that cannot make the rent · a concept with no margin · pre-opening cash gone before the doors open
The menu
Dishes priced by feel · the best sellers losing money · cost of sales nobody measures
Busy but broke
Full in August, empty in February, and no cash plan that joins the two
Buying or selling
Traspasos, licences and leases · what a place is really worth · the deal negotiated from your side
What Jamie does.
- The Opening Plan
- Six weeks: concept, site economics, budget, funding plan and the pre-opening timeline, for a new restaurant, bar, club, beach club or hotel.
- The Pricing Review
- Four weeks: the true margin of every dish and drink, price research, range decisions and a new menu with a rollout plan.
- The Turnaround
- Eight weeks: cost and margin audit, a 13-week cash forecast, pricing and marketing fixes, weekly reporting and a 90-day plan.
- Buying and selling
- Off-market sourcing in Mallorca for buyers, and sale preparation, valuation and buyer search for owners. It starts with a free WhatsApp chat.
- Where
- Calls by video anywhere in Spain or the UK. Site visits and working days in Mallorca by arrangement.
Built it. Lost it.
Built it again.
I've raised venture capital for my own companies and £130M alongside founders across more than 150 funding rounds, and advised over 350 business owners. I started in my family's restaurant at ten.
In 2018 I lost a business. I moved my family to Spain and rebuilt from nothing. The people I work with get someone who has made the expensive mistakes already.
The record.
150+funding rounds, 2018 to 2025
£130Mraised alongside founders
350+business owners advised
10,000+hours on fundraising
13%of Europe's equity crowdfunding campaigns in 2020, and 20% of the UK's: 68 rounds
£4.75Mraised with clients from outreach in 2024
€38Min hospitality term sheets
100+pitch decks written and designed
What people said.
Word for word. Some names left out: discretion is part of the work.
“Working with Jamie changed our whole trajectory and growth.”
“I worked with Jamie on our funding round. Excellent results.”
“This has been a brilliant service, we fixed some fundamental problems with the narrative and the output was fantastic. Highly recommend working with Jamie.”
“I chose to partner with [Jamie's team] as they have a proven track record in ensuring that those who commence or complete fundraising actually achieve it.”
“Jamie, you don't talk about your services ever, they are really great, and can help lots of people.”
“The best pitch deck I've ever seen.”
Questions operators ask.
What does a restaurant consultant do?
Works out whether the site, the concept and the menu can make money before you spend, fixes the numbers in places that are open, and helps you buy or sell well. The useful ones have run restaurants; Jamie still does.
How much does it cost to open a restaurant in Mallorca?
From low six figures for a modest site with a traspaso to several million for a beach club or hotel restaurant. The number that matters more is the monthly break-even against a realistic winter, which is what the Opening Plan produces.
What margin should a restaurant make?
Cost of sales around 28 to 35% and labour around 30 to 35% of sales leave room for rent and a profit of 10 to 15% in a well-run place. Most restaurants Jamie sees have never measured the first number.
Do you work with bars, cafés and hotels too?
Yes: bars, clubs, beach clubs, cafés, hotels and their restaurants. The economics differ; the discipline is the same.
Nine Bar does not give regulated financial, legal or tax advice.
One chat. Every part of the business.
Money, marketing, websites, buying and selling. One person accountable for all of it.
Bring the
hard problem.
No call to book. Message Jamie on WhatsApp, in any language: the business and the decision in front of you.