People. Process. Product.
A bar rebuilt from the inside out.
Sycamore Bar wasn’t just a drinks project. It was a full transformation. Over six months, we worked closely with leadership to elevate every layer of the experience from team culture to menu clarity, spatial flow to profitability.
Through mentoring, recruitment, operations and creative development, we turned Sycamore into a high-performing F&B space with a clear identity and an empowered team.
A bar built to scale and designed to last.
Maya Hospitality's consultancy experience is unmatched. With their extensive knowledge and charismatic approach, they've really helped with our menu development process.
- David Gjytetza, Restaurant Manager, Middle Eight Hotel, London
Sycamore Restaurant
Photo credit: QT Covent Garden
We improved team structure, leadership alignment and service consistency across front and back of house. This led to better retention, smoother operations and stronger guest feedback.
02. Menu and Margin Strategy
Menus were engineered for profitability, speed and clarity.Every item was optimised to drive upsells, reduce COGS and elevate the guest experience.
03. Space and Service Flow
We refined the restaurant layout and guest journey to
increase table turnover and reduce service times without sacrificing quality.
Bar and kitchen workflows were streamlined to boost accuracy and reduce friction during peak service. Clear documentation and cross-team alignment made it all work.
We introduced a food and drinks pairing system that improved sales and created more engaging, guest-led moments.
Gallery
Sycamore Vino Cucina
Cocktails
Sycamore Vino Cucina
Afternoon Tea
Sycamore Vino Cucina
Room Service
Sycamore Vino Cucina
Dessert
The Sycamore team had the heart, talent and drive. They just needed structure behind the scenes. Once we aligned the culture, systems and service rhythm, everything clicked.
Working with them was a pleasure from start to finish.
- EDUARDO DE LA MORA
Founder & CEO, Maya Hospitality
