The Far Moor Taproom

& Desi Kitchen

Proposed Far Moor food offer: wings, naan-pizza and a pint

Internal concept review · November 2026

The Far Moor Taproom
& Desi Kitchen

A proposed relaunch at The Rafiya Hotel, Redditch. Putting the existing restaurant and kitchen to work across breakfast, lunch, evening dining and shift meals.

Review the business case Supporting documents

Proposal, not a live trading offer. Prices, hours, financial forecasts and launch dates remain subject to validation.

01 · Investment rationale

An existing asset.
A new operating model.

Reuse the premises

The supplied plan describes a 60-cover restaurant, bar and fitted commercial kitchen. The photos show the starting point; a condition survey must establish what can be reused.

Serve several markets

Hotel breakfast, Moons Moat lunches, evening dining and employer shift meals could spread use of the same kitchen across the day.

Differentiate the offer

Wings, naan-pizzas and sizzlers support a desi taproom proposition rather than the previous curry-house model. Local demand and competitor gaps still need testing.

Viability is conditional—not yet demonstrated.

The restaurant-only base case in the relaunch plan is slightly loss-making. The stronger combined hotel forecast depends on placeholder room performance and shift-meal volumes. The decision is whether a controlled launch can prove the demand and contribution before committing to scale.

The proposed experience · concept film

Walk through Far Moor.

Arrival, dining, sizzling dishes served to tables, food preparation and collection beside the bar—followed by the financial deck’s hotel earnings, combined forecasts, debt, shift meals, funding and cash risks. The source gives hotel EBITDA, not room revenue. AI-generated spatial interpretation, not a measured reconstruction or an approved seating, kitchen or collection layout.

2-minute 26.5-second review draft: moving restaurant scenes, menu holds and animated financial charts. Table-served sizzlers appear at 0:26; the hotel and combined financial chapter begins at 0:56.5. Financial figures are sourced forecasts with unverified assumptions, not trading evidence. Some small generated signs remain distorted. Sizzle and soundtrack levels were measured, but need a listening check on speakers. Includes a new instrumental music bed.

Open the film

Proposed Hero Box and naan-pizza takeaway packaging with food visible — From menu to takeaway
The Hero Box and naan-pizza packaging concepts. Food styling, portions and printed packaging remain subject to product trials.

Proposed collection counter at the right-hand side of the bar with staff handing over a boxed order — Collection beside the bar
A separate handover point on the right-hand side, keeping the main bar service distinct. Space, queues and guest access need on-site validation.

02 · Proposed transformation

From current premises
to a coherent taproom.

AI-edited concepts based on the supplied photographs. They show a design direction, not completed works, costed specifications or an approved layout.

Proposed rebranded frontage retaining The Rafiya Hotel identity — The frontage
Far Moor signage, charcoal entrance detailing and planting; hotel identity retained. Signage consent and accessibility require review.

Proposed bar refurbishment concept — Bar
Retain the bar footprint; refresh the frontage, backbar and lighting.

Proposed dining room refurbishment concept — Dining room
A consistent dining setting, with tables, banquette seating and clear circulation.

Proposed second dining-room view refurbishment concept — Second dining-room view
The same proposed finishes viewed from the opposite end of the room.

Proposed kitchen refurbishment concept — Kitchen
A visual organisation concept. Equipment, extraction and safe working clearances need professional confirmation.

Seating study · supplied floor plan

70 covers is the target.
Comfort sets the limit.

The supplied plan identifies the kitchen, bar, dining room and toilets, but has no readable dimensions or scale. This furniture-count study tests 70 indoor seats; it does not establish that they fit.

Unscaled schematic, not a traced architectural plan. Door openings and swings are not represented. The dashed line indicates an intended service route only—not a validated escape route or measured aisle.

15 four-seat tables

60 seats for groups and families.

5 two-seat tables

10 seats for couples and hotel guests. No garden seats or bar stools counted.

70 proposed seats

A target, not an approved maximum. Keep the source plan’s 60-cover assumption in the financial model until measured.

Before ordering furniture, obtain the full-size scaled plan or internal room measurements, furniture dimensions and door positions. Check chair pull-back, step-free access, bar service, toilet access and fire escape with the relevant professionals. If 70 crowds those routes, reduce the seat count rather than squeezing the furniture.

Kitchen build-out · 14 new reference photos

An operation, not just a clean-up.

The complete photo set gives clearer views of the actual cooking line, cold storage and pass. These edited workstation studies show a practical organisation proposal—not completed works, an installation specification or a measured floor plan.

Proposed kitchen: Hot line & finishing — AI-edited proposal
Hot line & finishing
K07–K09 · grill / press, pressure fryer, open fryer
Clear the central island for finishing cooked orders. Keep raw poultry preparation elsewhere. Confirm the grill surface, fryer procedures and complete heat-safe sizzler inserts and bases before trials.

Proposed kitchen: Naan-pizza station — AI-edited proposal
Naan-pizza station
K11–K12 · conveyor oven & refrigerated prep counter
Topping counter → commissioned oven → finished-food pass. Portion toppings under validated temperature controls. Measure oven loading, discharge and cleaning access; do not widen the aisle on the strength of this image.

Proposed kitchen: Pass & boxed dispatch — AI-edited proposal
Pass & boxed dispatch
K14–K16 / K22 · heated pass, hot cupboard, microwave & Gram fridge
Separate hot plating from a cool-side packing surface. Check order, allergens, sauces and seal before the bar-side handover. Packaging must remain away from heaters and the adjacent tandoor; final safe packing location needs measurement.

Image editing can alter small appliance details and clearances. Ingredients and packaging shown are illustrative; they do not demonstrate temperature control or a safe permanent location. Original photographs govern the equipment survey.

The proposed food flow

Sequence only—not spatial adjacency. A measured plan must establish doors, aisles, separate work areas and the actual route to the bar.

01 →
Receive & store
Check, label and date deliveries. Verify chilled storage; separate raw and ready-to-eat stock.
02 →
Prep separately
Raw poultry, ready-to-eat garnish and dough need separate work areas or documented time separation and sanitation.
03 →
Cook by station
Tandoor / range · wings / fries · naan-pizza · combi batches. Allocate breakfast equipment before the hotel peak.
04 →
Finish & check
Clean finishing surface; recipe and allergen checks. Validate hot holding, safe sizzler handling and order completeness.
05 →
Serve or box
Dine-in → tables / hotel breakfast. Boxed orders → designated packing → collection beside the bar. No courier access to the kitchen.

Separate dirty return → wash / sanitise → air-dry → clean storage

The inventory does not confirm a commercial dishwasher or glasswasher, wash-cycle capacity, hot-water supply or a complete sanitising process. Sink count alone does not establish wash-up capacity. Confirm the equipment and dirty-return route before approving service; keep the hand basin dedicated and unobstructed.

Retain, subject to checks

Survey the tandoor, range, combi, grill / press, fryers, conveyor oven, cold room, prep counter and pass. Photograph rating plates and test each unit before deciding what can be reused.

Specify before spending

Confirm warewashing, raw-prep separation, safe packing space, storage, heat-safe sizzler inserts/bases and breakfast provision. Obtain condition-based repair or replacement quotes; no build-out budget is verified here.

Prove it in service

Time hotel breakfast, restaurant cooking and collection together. Measure station bottlenecks, staffing, clean/dirty flow and recovery between day-parts; enter measured results in the capacity calculator.

All 14 original kitchen photos

Kitchen inventory · from the photos, 7 Nov 2026

The kit is mostly there.
None of it is certified yet.

A working list of 46 items compiled from the supplied photographs. Condition is as seen, not tested; every item stays “Not checked” until its rating plate is confirmed and an engineer signs it off. Serveware quantities are estimates to confirm by count.

Items listed: 46
Gas appliances on the cooking line: 6
Actions before go-live: 14; 4 red · 6 amber · 4 green

What to sort before the kitchen trades

Red = do before anything is switched on. Amber = before opening. Green = this month.

Red · 1
Gas hoses disconnected on the BNI fryer and the conveyor oven; brass fittings and parts loose on the bench
Equipment isn’t commissioned. Running it uncertified voids insurance and fails a Gas Safe check
Gas Safe engineer to reconnect, commission and issue the catering gas certificate (including the extraction interlock)
Who: Gas Safe engineer
Red · 2
Blue cylinder stored under the combi oven stand
If it’s LPG or another gas, it shouldn’t be stored in the kitchen
Identify it. If it’s a gas bottle, remove it to an approved outside store
Who: Manager
Red · 3
Foil lining the burner trays on the Indian range
Fire and grease risk; can upset combustion
Remove the foil, deep clean the trays, refit the loose pan support
Who: Kitchen team
Red · 4
Hand-wash basin full of carrier bags
A hand-wash basin must be kept clear with soap and towels: an instant mark-down on a hygiene inspection
Clear it today; put soap, paper towels and a bin beside it
Who: Kitchen team
Amber · 5
Walk-in cold room (Foster) flagged for repair at handover
Main chilled store for a 24/7 kitchen
Refrigeration engineer to repair and log temperatures
Who: Refrigeration engineer
Amber · 6
Henny Penny pressure fryer
Pressure equipment; insurers often ask for an inspection record
Service it and ask Accelerant whether a written scheme of examination is needed
Who: Manager
Amber · 7
Fire suppression panel, extinguishers and alarm
Needed for the insurance and the fire risk assessment, especially for 24/7 trading
Check service dates; book any overdue servicing; record the alarm test
Who: Manager
Amber · 8
CCTV monitor showing “no link” feeds
Night lone-working and cashless controls rely on CCTV
Fix the dead cameras before nights start
Who: Manager
Amber · 9
Yogurt and other stock of unknown age
Food safety
Date-check every bucket and the freezer list; discard anything out of date
Who: Kitchen team
Amber · 10
Extraction canopies
TR19 clean is on the plan checklist; insurers ask for it
Book a TR19 clean and keep the certificate
Who: Contractor
Green · 11
Two domestic Samsung fridge freezers
Domestic units struggle with commercial door use and temperature logging
Keep for staff or back-up; budget for commercial replacements
Who: Manager
Green · 12
Tub chairs, ladder, tools and boxes in the kitchen; mixer used as a shelf
Clutter, hygiene and trip hazards
Clear everything that doesn’t belong in the kitchen
Who: Kitchen team
Green · 13
PAT testing of small appliances (microwave, toasters, kettle, mixer, blender)
On the plan checklist
Book a PAT test for all plug-in kit
Who: Contractor
Green · 14
Serveware counts (sizzler platters, balti dishes, plates)
Confirms what the menu launch needs to buy
Count and add to the Inventory sheet
Who: Kitchen team

Menu coverage

Proposed menu-to-equipment mapping from the photographs, not proof of fitness or throughput. Repairs, replacement equipment, complete sizzler sets and warewashing provision remain subject to survey and service trials.

Tandoori wings, sizzlers, naans, tandoori roast	Shaan gas tandoor + sizzler platters
Naan-pizzas; overnight staffing subject to trial	Conveyor pizza oven + pizza prep counter; commissioning required
Hot wings and tenders	Henny Penny pressure fryer
Masala and loaded fries	BNI open fryer
Butter chicken smash burger	Photographed grill / press unit; confirm surface, suitability and working condition
House curry, chana masala, gravies	Indian open-top range + GN gantry
Sunday roast, lamb shank, batch bases	Convotherm combi oven
Naan and pizza dough	Spiral dough mixer
Breakfast	Toasters, griddle, hot cupboard, heated pass

The full list

Ref	Item	Make / model (as seen)	Qty	Fuel / power	Use on the new menu	Action before go-live
K01	Gas tandoor (clay pot, temperature gauge) In place; clay pot intact; pan and lid resting on top	Shaan Tandoors	1	Gas	Tandoori wings, sizzlers, naans, naan rolls, Sunday tandoori roast	Gas Safe check; clean and season the pot
K02	Indian open-top gas range, about 10–12 burners in two rows Burner trays lined with foil; one pan support off and on the floor	Make not visible	1	Gas	House curry, chana masala, sauces and gravies	Remove foil; refit pan support; Gas Safe service
K03	Overhead gantry with gastronorm containers and lids About 9–10 GN pots in place	Stainless	1	—	Curry and garnish station	Clean
K04	Kadhai, tawa and stockpots In use	Various	6	—	Curry station	Deep clean
K05	Tandoor skewers, spiders and long ladles (wall rack) Hanging set, quantity to count	Various	1	—	Tandoor wings, seekh and tikka	Count and clean
K06	Combi oven on stand Installed under the canopy	Convotherm (easyTouch style), about 6-grid	1	Electric (check)	Sunday roast chicken and lamb shank, batch bases	Service and descale; identify the blue cylinder stored under the stand
K07	Gas chargrill / griddle with press lid, 4 burners Installed; gas hoses appear connected; not tested	Make not visible	1	Gas	Proposed burger and sizzler finishing; suitability to verify	Identify cooking surface; Gas Safe check and timed menu trial
K08	Pressure fryer Installed; controller display visible	Henny Penny, Computron 8000 controller	1	Gas (yellow hose)	Tandoori hot wings, tenders	Service; ask the insurer whether a pressure system inspection is needed
K09	Open floor fryer Gas hose disconnected and lying in the tank	BNI	1	Gas	Masala fries, loaded fries	Gas Safe reconnection and commissioning
K10	Second fryer / dump station unit Behind the BNI fryer	Stainless, make not visible	1	Check	Fries holding	Identify and test
K11	Conveyor pizza oven on castors Gas hose disconnected and lying on top; parts on top	Lincoln-type impinger (confirm plate)	1	Gas (check)	Naan-pizzas, kids’ margherita, overnight one-operator station	Gas Safe reconnection and commissioning; clear the top
K12	Refrigerated pizza prep counter (3 doors, topping rail) Next to the conveyor oven	Make not visible	1	Electric	Naan-pizza topping station	Clean; check temperature
K13	Main extraction canopies with baffle filters Large canopies over the line	Stainless	1	Electric	Whole cooking line	TR19 extraction clean (on the plan checklist)
K14	Heated pass shelf / gantry with heaters and switches In place above the microwave bench	Stainless, 2-tier	1	Electric	Holding plates for dine-in	Test the heaters
K15	Hot cupboard with doors and isolator switch Under the pass bench	Stainless	1	Electric	Plate warming and hot holding	Test
K16	Commercial microwave PAT sticker visible	Buffalo GK641	1	Electric	Reheat and regen	Check the PAT date
K17	Toasters, 4-slice Domestic grade	Acekool plus 2 commercial-style seen earlier	3	Electric	Breakfast service	PAT test
K18	Kettle Domestic	Tower (domestic)	1	Electric	Staff use only	PAT test
K19	Walk-in cold room Door and handle intact	Foster	1	Electric	Main chilled store	Repair (flagged at the Aug 2025 handover) and check temperature
K20	Upright 2-door fridge or freezer, stainless In place by the walk-in	Make not visible (service sticker on the door)	1	Electric	Chilled or frozen store	Confirm fridge or freezer; check temperature
K21	Upright 2-door deep freezer, stainless In place; freezer stock list on the door	Williams	1	Electric	Frozen wings, fries, naans	Check temperature; date-check stock
K22	Undercounter fridge (locking door) Electrical safety test pass sticker	Gram	1	Electric	Pass and garnish	Check temperature
K23	American-style fridge freezers Domestic units	Samsung (domestic), with water dispensers	2	Electric	Back-up or staff use	Plan to replace with commercial units; check temperatures
K24	Undercounter fridges and prep island with fridge drawers Seen in earlier photos	Various	3	Electric	Prep and marinades	Check temperatures
K25	Spiral dough mixer A box of dirty tea towels sitting on it	Make not visible	1	Electric	Naan and pizza dough	Clear it; clean; PAT test
K26	Bench-mounted can opener Fitted to the prep bench	Stainless	1	—	Prep	Clean the blade
K27	Stainless prep tables and shelving Central island and wall benches	Various	8	—	Prep stations	Declutter and clean
K28	Galvanised wire shelving racks In use	Various	3	—	Dry and chilled storage	Clean
K29	Blender and rice cooker Seen earlier	Kenwood blender; rice cooker	2	Electric	Sauces, lassi, rice	PAT test
K30	Pot-wash sink with drainer One by the window, one at the pass	Stainless	2	—	Pot wash	Clean
K31	Hand-wash basin Being used as a bin, full of carrier bags	Stainless, round bowl	1	—	Hand washing only	Clear it now and keep it clear, with soap and paper towels (an inspector will mark this down)
K32	Small canopy over the wash-up area In place	Stainless	1	Electric	Steam extraction	Include in the TR19 clean
K33	Sizzler platters, oval, embossed stainless Stacked in a sink; count to confirm	Stainless	12	—	Mighty Mixed Sizzler, paneer sizzler	Count; buy cast-iron inserts and wooden bases if needed
K34	Balti / karahi serving dishes, black Stacked on the pass; count to confirm	Various	12	—	Curry service	Count
K35	Dinner plates and pasta bowls Large stacks on shelving; count to confirm	White china	100	—	Dine-in service, roast	Count and check for chips
K36	Large aluminium stockpots On shelving	Various	4	—	Batch curry bases, gravy	Clean
K37	Kitchen fire suppression control panel (hood system) In place by the extinguishers	Wall panel with LCD and red and yellow controls	1	Electric	Protects the cooking line	Confirm the service date and that it is armed
K38	Fire extinguishers: CO2 and wet chemical Signage in place	2 units on wall brackets	2	—	Kitchen fire cover	Check service tags are in date
K39	Fire alarm sounder, call point and panel In place	Fire System 2000 panel	1	Electric	Building alarm	Confirm the last service and test log
K40	CCTV dome cameras and monitor Monitor shows “no link” on some feeds	Various	2	Electric	Night lone-working cover	Fix the dead feeds before nights start
K41	Kitchen and restaurant distribution board Lockable cabinet; contractor labels	Labelled board with bedroom heating zones and emergency lighting switches	1	Electric	Kitchen, restaurant and hotel heating	Part of the EICR
K42	Gas solenoid valve and pipework by the DB Exposed valve on the pipe	Make not visible	1	Gas	Gas interlock with the extraction	Gas Safe check of the interlock
K43	Fibreglass step ladder Labels intact	EN131 Professional	1	—	Maintenance	Store outside the kitchen
K44	FOH tub chairs stored in the kitchen In front of the Williams freezer	Striped tub chairs	2	—	FOH furniture	Move out of the kitchen
K45	Plastic service trolley, 3-tier By the freezer	Plastic	1	—	Clearing and room service	Clean
K46	Natural yogurt buckets About 15 buckets on prep shelving	Henna and Dairy Farm	15	—	Marinades and raita	Check use-by dates; chill or discard

Source: kitchen inventory spreadsheet compiled from the photo set, 7 Nov 2026. The editable version — with status cells to fill in as each item is checked — is linked under Supporting documents.

03 · Operating proposition

One kitchen. Four day-parts.

Proposed hours from the pitch, not confirmed opening times. Overnight service is delivery and collection only, dependent on permissions, courier coverage and safe staffing.

07:00–10:30

Piping Hot Start

Hotel buffet and tandoori naan rolls

11:00–16:00

Mid-Day Corporate

Dine-in, app pickups, Moons Moat lunch drops

16:00–22:00

Taproom & Sizzler

Planned 60 covers, sizzlers, pints. Sunday roast

22:00–07:00

Night Owl Shift

Delivery & collection for the late crowd

The mock menu

A focused offer led by tandoori wings, The Hero Box, naan-pizzas, sizzlers and The Shift Box. Shared marinades and bases are intended to limit preparation complexity. Recipe costing, allergens, yield and service trials must precede final prices.

The Hero Box

£14.95

12 wings, masala fries, naan and a dip

Naan-pizzas

£12.95

Proposed main-menu price point

The Shift Box

from £8.95

Proposed employer and night-shift offer

04 · Financial viability

Separate the restaurant
from the hotel forecast.

Restaurant-only monthly scenarios

Relaunch plan, pages 9–11 · steady state from month three · estimates, not trading results.

Monthly measure	Low	Base	High
Net sales (excluding VAT)	£37.9k	£72.6k	£121.8k
Contribution to Sam’s	−£12.6k	−£0.8k	+£10.8k

Night trading is the critical test

The pitch models break-even at 31 orders per night, against a base estimate of 12. At 12 orders, the estimated loss is £2.8k a month. A £25 night order contributes about £4.93 after the stated variable costs.

Pitch page 12. The documents use different overnight measurement windows; reconcile these before setting the operating target.

Shift meals need real commitments

The pitch estimates £3.87 contribution per £8.95 meal, before the monthly driver/packer cost. Modelled volumes of 80, 120 and 150 meals per working day in 2027–29 are placeholders, not signed contracts.

Pitch page 13. Validate employer interest, delivery costs and production capacity.

Funding and combined forecast

The supplied pitch states £150,000 equity in December 2026 and proposes a £900,000 interest-only refinance in April 2027 at about 8%. The forecast below combines hotel, restaurant and shift meals; it is not restaurant profit or lender approval.

Pitch forecast	2027	2028	2029
Combined EBITDA	£199k	£445k	£539k
Interest paid	£86k	£62k	£34k
Stated interest cover	2.3×	7.2×	16.1×

Pitch page 10, model v4. Occupancy, room rates, shift volumes and own-channel share remain placeholders. Rounded figures and model versions must be reconciled before a funding decision.

The business case · in pictures

Follow the money.
Test the assumptions.

Forecasts from the supplied documents, not trading results. Amounts and percentages below retain their original scope; contribution is not net profit.

Restaurant revenue range

Relaunch plan pp. 9–11 · £000 per month, steady state from month three. Low/base/high sales: £37.9k / £72.6k / £121.8k; contribution: −£12.6k / −£0.8k / +£10.8k.

Growth is a combined forecast

Investor pitch p. 10 · model v4, £000 per year. Includes hotel, restaurant and shift meals. EBITDA £199k / £445k / £539k; interest £86k / £62k / £34k. Not restaurant profit or free cash.

Inside an £8.95 shift meal

£3.8751.9% of net price

Relaunch plan p. 8 · £7.46 net of VAT: food £2.24, packaging £0.60, delivery £0.75, contribution £3.87. Contribution is 51.9% of net price, before monthly driver/packer cost. Not profit.

Night orders: the demand gap

12orders per night

031 modelled break-even45

19 orders below the modelled break-even target

Investor pitch p. 12 · £25 order, approximately £4.93 variable contribution. The base assumption supplies only 39% of the break-even order target. Different overnight windows in the documents must be reconciled. This is a demand comparison, not a recalculated profit forecast.

Delivery channels · base case

Relaunch plan p. 9 · base assumption: 85% aggregator share of delivery, leaving 15% outside aggregators. This is delivery channel mix, not total-business revenue mix; no revenue-by-stream breakdown is supplied.

The base-case workload

450: Dine-in covers per week
250: Hotel breakfasts per month
40: Day/evening delivery orders per day
12: Night delivery orders per night

Relaunch plan p. 9. Different units and periods: do not add these volumes together or treat them as a revenue split. Staffing must accommodate the busiest overlapping services.

Menu mix · discussion example

Illustrative food-sales value mix invented for discussion: wings/Hero Box 35%, naan-pizzas 25%, sizzlers 25%, other food 15%. Not in the business plan; excludes drinks, breakfast and employer shift meals. Replace with evidence from a pilot.

What the mix would mean

Wings & The Hero Box35%
Naan-pizzas25%
Sizzlers25%
Other food15%

This is share of food-sales value, not number of portions. A £1,000 food-sales test would allocate £350 / £250 / £250 / £150. Prices alone cannot establish demand or a real sales mix.

Cash dips below zero before the refinance

Model v4, monthly cash flow · month-end cash, Dec 2026 – Mar 2030, £000. Lowest point −£34.1k in March 2027, with two months below zero. The pitch narrative says “approximately £40k in March–May 2027” — reconcile the two before a funding decision. Assumes the £150k equity arrives in December 2026 and trading hits the combined forecast.

Debt: £889k bridge to cleared

Model v4, monthly cash flow · total month-end debt, £000. Together bridge of £888.6k at 15.23% runs until the April 2027 refinance; the £900k interest-only loan at 8% is then paid down by quarterly overpayments, capped at the 10% penalty-free allowance during the two-year fix, reaching zero in March 2030. Paydown this fast depends entirely on the combined forecast being achieved.

Hotel EBITDA: occupancy × room rate

Occupancy ↓ · Rate →	£65	£70	£75	£80	£85	£90	£95	£100
35%	£37k	£57k	£78k	£99k	£119k	£140k	£161k	£181k
40%	£72k	£96k	£119k	£143k	£166k	£190k	£214k	£237k
45%	£107k	£134k	£160k	£187k	£213k	£240k	£266k	£293k
50%	£142k	£172k	£201k	£231k	£260k	£290k	£319k	£349k
55%	£178k	£210k	£242k	£275k	£307k	£340k	£372k	£405k
60%	£213k	£248k	£283k	£319k	£354k	£390k	£425k	£460k
65%	£248k	£286k	£325k	£363k	£401k	£440k	£478k	£516k
70%	£283k	£324k	£366k	£407k	£448k	£490k	£531k	£572k

Model v4, Sensitivity sheet · full-year hotel EBITDA at steady state, before restaurant contribution. Red-tinted cells sit below the ≈£72k annual interest on the £900k loan, where the hotel alone would not cover interest. The model’s post-refurb targets — 45% occupancy in 2027 rising to 60% by 2029 at £80 a night — land at £187k–£319k, but those occupancy and rate targets are placeholders awaiting evidence.

One kitchen → four revenue paths

Proposed operating flow, not a measured sales funnel. Shared preparation branches into four markets; these are not sequential customer steps.

Shared preparation

Marinades → sauces → portioning → stock control

↓ 01
Hotel breakfast
Breakfast guests → buffet and naan rolls
↓ 02
Workday meals
Employers and local workers → lunch and shift orders
↓ 03
Evening taproom
Dine-in guests → food and drinks
↓ 04
Night collection
Late orders → pack, dispatch and handover

05 · Decision checklist

Evidence before commitment.

Proposed review gates drawn from the relaunch plan, model v4 and photo-based kitchen inventory. Functional owners are suggestions, not assignments. Completion records a review decision; it is not statutory approval.

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Evidence-backed decisions

0 / 13

Blocked decisions

Actions completed

0 / 13

Hold full launch approval: unresolved gates remain.

01 · Restaurant

Approve sensible dining capacity

Measured plan, furniture dimensions, step-free routes and professional fire/access review. Keep the financial model at 60 covers until validated.

Proposed owner: Operator / surveyor