Where the venue was stuck.
When the owner first reached out, Our Seaside was in a staffing crisis. The restaurant had lost a significant part of its kitchen team, including its Head Chef. Service quality had become inconsistent, opening capacity was limited, and management was stuck in constant, reactive fire-fighting.
With the kitchen unstable, growth was impossible. Every day began with the same question, who’s covering the shift, while marketing, reservations, and expansion all sat on hold. Before anything else could change, one thing had to be true: the restaurant had to keep running.
Our approach, step by step.
01 · We rebuilt the team
Flexitt worked closely with ownership to rebuild both the kitchen and front-of-house teams from the ground up. On the kitchen side that meant placing a new Head Chef alongside chefs, kitchen assistants and dishwashers: 12 active kitchen staff today. Front of house was rebuilt in parallel with waiters, runners, bar staff and service employees: 10 active members. In total, 22 hospitality professionals now keep the restaurant running. For the first time in a long while, ownership could focus on the business instead of filling gaps.
02 · We optimised the operation
Once staffing was stable, attention shifted to how the business actually ran. We worked with management to find inefficiencies and tighten operational processes: workforce planning, labour allocation, administrative processes, cost management and financial organisation. The goal wasn’t simply to cut costs; it was to make sure people and money were deployed where they had the most impact, creating a stronger foundation to grow on.
03 · We put them on the map
With operations running consistently, the focus moved to attracting and keeping more guests. Rather than occasional marketing help, Flexitt took over the restaurant’s digital presence: social media strategy, content, community engagement, website and online visibility. We implemented and optimised the Zenchef and Guestplan reservation systems, then connected everything into one journey: Social Media → Reservation → Restaurant Visit → Repeat Guest.
04 · We turned capacity into revenue
With the fundamentals aligned, the work moved from stabilising to growing. Today Flexitt is helping develop “Summer Seaside,” a new beachside concept built to unlock fresh revenue: additional food and beverage points, beach service, sunbed and beach rental operations, and better use of the beachfront. The aim is simple: turn unused capacity into profitable growth.
What changed for the venue.
Revenue growth since the start of peak season, vs. the same period last year.
Active hospitality professionals now supplying and running the kitchen and floor.
Reservation systems implemented (Zenchef + Guestplan) to modernise bookings.
Flexitt didn't just solve our staffing challenges. They became a partner in rebuilding and growing the business. From staffing and operations to systems and expansion, they've been involved every step of the way.
