Brand funding
Upfront money from drinks brands, negotiated on your behalf. You pay only out of a deal that completes.
Commission onlyWe grew our own venues. Now we do it for yours.
Twenty years running bars, restaurants and nightclubs in London and Tenerife. Everything we offer is work we have already done on our own floors, with our own money at risk.
Number One, London Bridge · Bola 8 · Barrio Latino · Factory · Sazon · Number One Bar, Tenerife
£350,000
Annual sales at Number One, London Bridge, across the ten years we ran it.
Six venues. Two countries. Twenty years on the floor.
Tell us about your venue.
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20Years operating venues
6Venues run, not advised
2Countries, UK and Spain
6.5×Growth at Bola 8, our second site
Brand funding
Drinks brands will pay your venue an upfront fee to be poured on your bar. We negotiate that money for you, and we are paid only if it arrives.
Step one
We price your venue
Your volumes, your rooms and your customer decide which brewers and spirits groups will pay to be on your bar, and how much. Heineken, Budweiser, Carlsberg, Bacardi and Pernod Ricard are all names we take these deals to.
Step two
We negotiate the fee
We take the deal to the brand and agree a payment made directly to your venue. Our commission is a share of a deal that completes, so if the funding never lands there is nothing for you to pay.
Step three
You sign an annual volume agreement
In return the brand takes a volume commitment, supplied through our partner wholesaler Koshla Wines. In roughly nine cases out of ten, Koshla matches or beats what you already pay, so your cost of goods stays where it is.
No upfront cost. No retainer. No risk.
If we do not secure funding, you owe us nothing. If we do, the money goes to your venue and our commission comes out of the deal itself.
Six ways we work with venues
Each of these exists because we needed it ourselves and could not buy it well enough from anyone else.
Operational turnaround
Venues losing money. The cost base, the staffing, the offer itself and the dead nights, worked through the way we worked through our own.
Pre-opening and launch
Concept, layout, hiring, opening night. Sazon reached break-even in eight months. Barrio Latino took four and a half months before the doors opened.
Licensing
Hour extensions and new licences, with the due diligence the council and the police want to see. Few consultants will touch it, and extra hours are extra revenue.
AI and automation
Hermes, our own system. Customer service, staff management and standard operating procedures, running without someone chasing them.
Marketing and automation
Marketing built for bars, restaurants and clubs, and the systems that keep it running when the week gets busy.
The venues, and what we took them from
Number One, London Bridge
Bar, restaurant, nightclub
£350k to £2.5m annual sales across ten years, a sevenfold increase
Bola 8, London
Pool bar, nightclub
£230k to £1.5m annual sales at its peak
Sazon, London
Restaurant
Opened from scratch and reached break-even at £30k a month in eight months
Barrio Latino
Bar, restaurant, nightclub
Full launch: 4.5 months of pre-opening work and 1.5 months after
Number One Bar, Tenerife
Bar
The same operating model, run in a second country
Factory
Bar, restaurant, nightclub
Multi-room late-night operation
A word on what these figures are. We operated every one of these venues ourselves, for years at a time. The numbers say where each site started and where it got to while we were running it.
Twenty years on the floor
Our founder has spent twenty years operating venues in London and Tenerife, from a small dining room to a late-licence club.
That means the advice comes from someone who has done a Friday close, argued a licence in front of a council committee, cut a cost base that was quietly killing a site, and opened a room from an empty shell.
When you call, you get the person who did that work.
- Number One, London Bridge Bar, restaurant, nightclub
- Number One Bar, Tenerife Bar
- Barrio Latino Bar, restaurant, nightclub
- Factory Bar, restaurant, nightclub
- Bola 8, London Pool bar, nightclub
- Sazon, London Restaurant
Tell us about your venue
A short description is enough to start. We will come back to you with what we think is worth doing first, and whether brand funding is realistic for your site.