Auden Hospitality
We believe that every hotel can have bold thinking Food & Beverage venues.
Bold thinking venues created by embracing a restauranteurs mindset.
Join Scot Turner and the Auden team as they share their day to day work spending time with guests, friends and industry leaders to help you think differently about your food & beverage offer.
We talk about #hotels #hospitalityindustry #hotelsandresorts #restaurants #foodandbeverage #foodanddrink #food #travel
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Auden Hospitality
Ideas are easy.
Execution is where hospitality either lives… or quietly fails.
At Auden, our work starts long before a concept has a name — and continues long after the doors open.
We think deeply about the problem you’re actually trying to solve.
We design brands, menus, spaces, and experiences that make sense in the real world — not just on paper.
And we stay in the work through opening, handover, and operations, where strategy meets service and decisions meet daily reality.
From market research and concept strategy
to brand development, pre-opening, and operational support
— we’re there for the whole journey.
Because great hospitality isn’t an idea.
It’s something you have to live, build, and run.
5 days ago | [YT] | 2
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Auden Hospitality
“Recipes are written based on the palate — the acidity, sourness, bitterness, and sweetness; that’s how I create the balance.”
- Chef Ahmad Al-Bader
From dark kitchen to London flagship.
Chestnut Bakery didn’t have a product problem — it had a scale problem.
How do you take a delivery-only bakery concept born in Kuwait and turn it into a brick-and-mortar brand that belongs in one of London’s most exacting neighbourhoods?
That’s where Auden Hospitality came in.
Working alongside Scot Turner and Chef Ahmed Al Bader, Auden helped transform Chestnut from a dark kitchen into a fully realised bakery brand — shaping everything from brand identity and spatial design to pre-opening strategy and hands-on operations for the first three months of launch at Belgravia.
The result?
A globally scalable bakery concept with soul: visible ovens, open lamination rooms, a production-ready kitchen, and products (hello, lemon meringue croissant) that live up to the promise of the brand.
If your food concept works on paper — but struggles to translate into a physical space, a team, and a repeatable operation — that’s not a failure.
It’s a strategy gap.
👉 If you’re looking to turn potential into performance, this is the work Auden does best.
1 week ago | [YT] | 1
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Auden Hospitality
“Serious cooking in a not very serious environment.”
— Chef Smokey
That one line captures everything Homies on Donkeys stands for.
Behind the graffiti-covered walls, hip-hop energy, and playful irreverence is food that’s deeply considered, fiercely executed, and rooted in craft. Nothing accidental. Nothing lazy. Just very, very fun.
When Homies on Donkeys made the leap from cult street-food favourite to their first brick-and-mortar site in East London, Auden Hospitality was brought in to help guide the journey.
From early feasibility and business planning, to shaping the operational foundations, tech stack, financial structure, and opening strategy — Auden worked alongside Chef Smokey and the team through every stage of launch. On-site, in real time, solving real problems — not from behind a pitch deck.
The result?
A restaurant that feels effortless on the surface, but is rock-solid underneath. A space where serious food can thrive inside a not-too-serious room — and where culture, creativity, and commercial reality all meet.
Because the best hospitality rarely shouts about how hard it worked to get there.
Check out the full episode:
https://youtu.be/uLhBBKPsaBE?si=3pI-G...
2 weeks ago | [YT] | 2
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Auden Hospitality
A simple coffee search turned into a quiet lesson in modern hospitality. ☕️
Scot Turner & Bal Mahey were in an unfamiliar part of London and did what many guests now do — they asked ChatGPT where to get a coffee.
The first recommendation looked great on paper.
But on arrival? A stand-alone kiosk. No seating. No patio. No place to pause.
They moved on.
The second café — same search results — but with seating and outdoor space? That’s where the money was spent.
💡 The takeaway:
Guests aren’t just searching coffee.
They’re searching coffee with a patio.
Coffee with seating.
Coffee to-go.
If those details aren’t clearly searchable across your digital touchpoints, you’re quietly losing customers before they ever arrive.
At Auden Hospitality, we help hotel and restaurant teams uncover these gaps — and build F&B strategies that work in the real world, not just on the deck.
🎥 This story (and plenty more) comes from Episode 1 of our new vlog series.
Watch the full behind-the-scenes episode now on YouTube:
https://youtu.be/44JyBSAWs5E
3 weeks ago | [YT] | 3
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Auden Hospitality
Why Auden.
The name Auden comes from a simple but powerful idea:
Who do you turn to in your time of need?
More often than not, the answer is your oldest friend;
the one who knows you,
tells you the truth, and
shows up when it matters most.
That meaning clicked instantly for Scot Turner,
and it’s shaped everything since.
At Auden Hospitality,
we exist to be that trusted presence for our clients.
Not a vendor.
Not a sounding board on the sidelines.
But a long-term partner
who understands your business deeply,
challenges thinking when needed, and
helps navigate the moments that really count.
Today, it defines how we work with
hotels,
restaurants, and
food & beverage teams.
We partner with operators
when performance is under pressure,
when concepts need clarity, and
when food and beverage must work harder —
commercially,
operationally, and
experientially.
Because in hospitality — as in life —
the most valuable relationships are built on
trust,
honesty, and
showing up
when it matters most.
Learn more by visiting:
www.audenhospitality.com/
3 weeks ago | [YT] | 1
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Auden Hospitality
2026 won’t reward more.
It will reward better.
The data from 2025 made one thing clear: hotel food & beverage isn’t facing a demand problem — it’s facing a design problem.
Margins are under pressure.
Labour is structural, not temporary.
Guests are judging value through time, not price.
As we step into 2026, the winners won’t be the busiest operators.
They’ll be the most intentional ones.
✔ Profitability over volume
✔ Edited menus over excess
✔ Labour-light concepts over complexity
✔ Breakfast and events designed as strategic assets
✔ Experiences worth the guest’s time
The future of hotel F&B is already visible — if you know where to look.
👉 Download the Food & Beverage 2025 Report to understand the signals shaping 2026.
www.audenhospitality.com/fb-report-2025
4 weeks ago | [YT] | 1
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Auden Hospitality
2025 has been an epic year for us at Auden Hospitality.
Watch our highlights as we share the places we have visited during our Hotel F&B consulting projects, the stages we have started conversations, the amazing hotel groups we have worked with, the awards we have won, including the Best F&B Consultants at the Innovation & Excellence Awards and what's to come in 2026.
This is a reflection and celebration of 2025 and an outlook for 2026.
All in the mission to create bold hotel F&B experiences.
To everyone who has supported us, followed our journey and engaged on our platforms, we wish you a fabulous festive holiday and a celebratory New Year.
Watch here:
https://youtu.be/Mou5Cd7SvtY
1 month ago | [YT] | 1
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Auden Hospitality
At its heart, hospitality isn’t about buildings or brands.
It’s about people coming together.
This Christmas Eve, we’re celebrating the moments that matter most:
shared tables,
familiar faces, and
spaces that feel like home.
Wishing our community a warm and generous holiday season.
Happy Holidays!
1 month ago | [YT] | 2
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Auden Hospitality
It sounds counterintuitive in hospitality, but it may be the most commercially sound strategy available.
For too long, hotels, restaurants, and bars have been designed almost exclusively around the in-house guest.
The assumption is simple:
fill the rooms,
and everything else will follow.
But what if we’ve had it the wrong way round?
When a space becomes part of its local community,
when it is somewhere people genuinely choose to spend their time,
guests follow naturally.
They want to stay where life is already happening.
Where locals gather. Where the energy feels real, not manufactured.
Community creates rhythm.
Community creates relevance.
And community creates loyalty that no points programme can replicate.
The most successful hospitality spaces today are not closed ecosystems.
They are permeable.
They invite the neighbourhood in.
They serve different needs at different times of day.
They feel less like destinations built for visitors, and more like places people belong.
In-house guests don’t just want accommodation.
They want to feel connected to somewhere that already matters.
🎧 This idea—and what it means for F&B, public spaces, and long-term loyalty—is explored in full in a episode of Hospitality Huddles with Scot Turner & Jake Rynar.
1 month ago | [YT] | 1
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Auden Hospitality
“No opportunity presents itself at the perfect time.”
In this episode of Hospitality Huddles, Judit Toth shares the behind-the-scenes reality of building her dream—owning a boutique hotel. Long before investors or properties appeared, she had already mapped out the plan, the blueprint, the belief.
It’s a reminder that success rarely arrives on schedule. The timing is never neat, and the path is never straight.
But as Scot Turner notes, when preparation meets spontaneity, that’s when ideas truly take off.
Because in hospitality—as in life—it’s not about waiting for the perfect moment. It’s about being ready when it comes.
Listen to the Full Conversation:
https://youtu.be/v5BldtBAQwQ
#HospitalityHuddles #HotelLeadership #AudenHospitality #BoutiqueHotels #Entrepreneurship #HospitalityInnovation
2 months ago | [YT] | 3
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