About Sean

I started working in hospitality at 16. Now, as I approach 40, I’ve spent almost 24 years learning the industry from every angle.

I’ve worked across cafés, bars, pubs, nightclubs and restaurants, from small independent venues to high-end, 200-seat operations. I’ve run coffee catering and event catering businesses, delivered everything from intimate functions to large-scale events, and built and operated my own cafés, including Red Brick Café, Finders Keepers and Dawn Ocean Grove.

I know how to get underneath a venue’s numbers, find what is holding it back and build a practical plan to move it forward.

That includes:

• Revenue and profitability

• Staffing and wage management

• Systems and operations

• Menu engineering and pricing

• Growth and business development

• Venue turnarounds

• Working through difficult trading periods

I’ve guided businesses through COVID, rising costs and the cost-of-living crisis, while continuing to build cafés that perform at stronger-than-usual profit margins.

But Three Seats Hospitality is about more than spreadsheets and systems.

Running a café can be incredibly lonely. You are expected to understand food, coffee, staffing, finance, marketing, compliance, customers and everything in between. Most consultants arrive, tell you what you are doing wrong and leave you with another list of things to manage.

That isn’t how I want to work.

I launched Three Seats Hospitality to sit beside venue owners, listen properly, challenge ideas when needed and help turn problems into practical next steps.

I want to work with owners who are open to ideas, willing to evolve and ready to build a stronger business.