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Mrs. Fiona Boyd-Thorpe, BA FCSI

Managing Director, Boyd-Thorpe Associates
Management Advisory Services
FCSI / Find a Member / Mrs. Fiona Boyd-Thorpe, BA FCSI

Contact Details


P.O. Box 48
Oxon, RG9 3YX United Kingdom

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About Me

Keen analytical skills, an eye for and attention to detail combined with innovative thinking and a collaborative approach defines my style of consulting. I strive for, and achieve, catering solutions which result in win:win situations for client, caterer and visitor – operationally and financially.

On obtaining a BA in Food and Accommodation Studies from Leeds Polytechnic I spent a number of years working in the City of London in business and industry catering before moving into consultancy.

In 1989 I founded Food Service Associates, one of the earliest catering management consultancies set up in the UK, first focusing on the B&I sector before moving into the visitor attractions market. After 21 successful years we rebranded as Boyd-Thorpe Associates in 2010.

Boyd-Thorpe Associates is one of the leading providers of independent management consultancy to clients operating commercial catering operations off the high street. These are typically catering operations within third party premises such as museums, galleries, historic houses, visitor attractions, cathedrals, churches and open spaces (parks and gardens) and may include new or existing business, operated either in house or contracted out.

Our work includes:
catering strategy review and development
feasibility studies
concept development
operational and financial performance reviews
business development
competitive tendering
benchmarking and market research
customer service training and staff development
HLF application support
contract monitoring
financial auditing
mystery diners
ongoing support for in house catering teams

I act as lead consultant and have personal involvement in every client assignment from initial enquiry to delivery ensuring that the values on which I have built the business are upheld through our directly employed staff and associate consultants. I am equally at home working on the strategic plan for an iconic project for a large national organisation as I am working with a chef manager improving customer service standards and profitability in a small local museum or park café.

Projects I have worked on in recent years include:

•The management of competitive tenders for The National Portrait Gallery, The Royal Parks, The Museum of London, The Museum of London Docklands, Old Royal Naval College, The Imperial War Museum (five sites), The Churchill War Rooms, National Army Museum, Dulwich Picture Gallery, The Goldsmith’s Centre, Bodleian Library, Nene Park Trust, London Zoo, Coventry Cathedral and the Department for Culture, Media and Sport

•Feasibility studies for Hylands House, Coventry Cathedral and the Guildhall Art Gallery,

•Strategic reviews of catering provision at London Zoo, Jersey Heritage, Old Royal Naval College, The National Trust and The National Memorial Arboretum.

•Support for in house catering delivery for the City of London Open Spaces Department, The Geffrye Museum, Watts Gallery, National Memorial Arboretum and Nuffield Theatre.

•Benchmarking exercises for The Royal Parks, The City of London Open Spaces Department and for the London Green Spaces Forum

•Ongoing concession monitoring for The Royal Parks, The Museum of London and The Museum of London Docklands

I am a regular speaker on catering provision at conferences within the museum and green spaces forums.

Education & Experience

The Abbey School, Reading- GCSE's and A levels
Leeds Polytechnic - BA Food and Accommodation Studies

Market Segments

  • Amusement & Theme Parks
  • Business & Industry/Food Services
  • Casinos
  • Clubs
  • Family Restaurants
  • Fine Dining
  • Government Services
  • Leisure Facilities
  • Museums/Performing Arts Venues
  • Residential Care
  • Resorts
  • Retail
  • Sports Arenas
  • Tourism

Areas of Expertise

  • Accounting & Financial Controls
  • Business Strategy
  • Concept Development
  • Contract Management
  • Food Service Merchandising
  • Franchising
  • Human Resources
  • ITT (Catering Business)
  • Management Recruitment & Development
  • Marketing & Promotion
  • Operating Procedures & Systems
  • Operating Review
  • Quality Managment
  • Training