BA, FCSI, HCIMA
With over twenty years’ experience in hospitality consultancy working with clients at the quality end of the business Fiona Boyd-Thorpe is recognised as one of the leaders in her sector. Following a successful career in hotels and then at the Bank of England, Fiona’s move into consultancy was a natural one. Her keen analytical skills coupled with her eye for detail enabled the company to establish in itself in 1989 as one of the first specialist catering consultancies in the UK.
In 1991, Fiona received the Acorn Award, an award that recognises the top thirty individuals under the age of thirty for significant achievements in the Hotel, Catering and Allied industries.
In 1993 Boyd-Thorpe Associates (then 'Food Service Associates') was invited to carry out a strategic review of catering at Hampton Court Palace and so began a new era for the company. This first consultancy in public commercial catering was very successful and ignited a passion in Fiona for this sector of the market and by 1995 Fiona was concentrating solely on public catering within the museum, heritage and arts sector.
Projects undertaken by Fiona recently include the management of the competitive tenders for the five Imperial War Museum sites, the two landmark restaurant sites in Hyde Park, the Museum of London, the National Portrait Gallery and the Department for Culture, Media and Sport, strategic reviews of catering for the Geffrye Museum, the Millennium Gallery and Weston Park Museum, Sheffield and a large benchmarking exercise carried out for The Royal Parks.
Fiona brings to the project team; an eye for and attention to detail, very keen analytical skills, excellent written and oral communication, strong negotiating skills and patience: an oft-overlooked requirement! She thinks outside the box, bringing innovative solutions to the client table.