MYA Consulting LTD

18/07/2025

Scentless Strategy: Why Your Next Big Operational Shift Might Be Right Under Your Nose…

It was this headline that did it: Asthma attacks rise dramatically, with a 45% increase in GP appointments (Royal College of General Practitioners, 2025). That led me to think about air quality. Then breathing. Then the nose. And finally, smell. Is it an underused lever in our operational toolbox?

We obsess over sound levels, lighting, texture and temperature. But scent? Still treated like an afterthought, or worse, a nuisance. That needs to change.

Smell hits before thought. It connects directly to the limbic system to the part of the brain that governs memory, emotion, and instinct. You don’t just notice a smell. You feel it.

We’ve all experienced it: the nostalgic waft of bonfires in autumn, the energising tang of the air before a thunderstorm. Or that instinctive mouth-watering when you catch the smell of roasting coffee. That’s not just a habit. It’s your body preparing for flavour and fuel. A roasted, nutty coffee note can flick the switch from passive to alert, from browsing to buying. And operationally, that’s gold.

In 2020, when COVID robbed thousands of their sense of smell, people didn’t just lose a sensory input. They lost their appetite, memory anchors, and even a sense of self. One person called it “living in greyscale.” That’s what smell does: it colours our world.
And it flavours it too. Up to 80% of taste is actually smell. Strip it away, and food is just salt, sweet, texture, and temperature. Try eating a strawberry with your nose pinched, the sweetness is there, but the flavour vanishes. Actually, try it, I did.

Chefs work instinctively with smell. But what about school refectories, hospital wards, office restaurants, boutique hotel corridors? Too often, we’re accidentally working against it.
What does your reception smell like? Is your cleaning regime supporting the experience or suffocating it? Do your catered halls smell like food or floor cleaner? Smell is not just aesthetic. It’s narrative. It’s measurable. In retail, ambient scent can increase purchase intent by up to 80%. In hospitality, scent branding is big business. But this isn’t just about fancy diffusers. It’s about intent.

Here’s where we think the sector can step up:
• Scent audits – Walk the space and sniff
• Training – Teach scent awareness
• Design for scent – Rethink airflow and materials
• Challenge “neutral” – Sterile isn’t always better
• Smell as a tool – Use scent to shift mood

With air quality back in the headlines, the opportunity is clear. Smell is cheap, powerful, and inclusive. It cuts across language, age, culture, and even sight. We are constantly dealing with complex technical ventilation scenarios and these always have a bearing.
But if you use aroma well, and you create memory, mood, appetite, even trust. Ignore it, and your space may smell like nothing. Or worse, like something you didn’t mean. Let’s be intentional. Let’s put smell back on the operational agenda.

Want to sniff out some real independent expertise? Then get in touch

11/07/2025

Congratulations to the National Slate Museum – A Landmark Moment for Welsh Heritage

We’re honoured to be part of this ambitious new chapter for the National Slate Museum in Llanberis, as it secures a transformative £12 million from the National Lottery Heritage Fund.

This investment is a commitment to craft, community, and cultural continuity. A two-year revitalisation that will not only protect the extraordinary industrial heritage of Gilfach Ddu but reimagine how it’s shared. There will be a deeper interpretation, a stronger community voice, and, crucially, greater access for disabled visitors.

From new learning spaces and a quarrying skills centre to an expanded shop and café, this is a bold and practical evolution. One that doesn’t just preserve the past, it prepares the museum for the future.

We’re especially excited by the inclusive design thinking behind the plans. As Helen Goddard, Director of the plan to refurbish the Museum, rightly puts it, improving access “for everyone who visits” is essential. These aren’t just physical upgrades, they’re structural commitments to welcoming every visitor with dignity and ease.

It’s a powerful reminder that heritage isn’t just what we inherit, it’s how we care for it, and who we include in its telling. Whether it’s Osian Thomas holding the tools his grandfather once used, or voices from Blaenau, Nantlle, Ogwen and beyond being given space to speak. This is living history in action.

To the entire team at Llanberis: congratulations. It is an inspiring time. And MYA is proud to be part of it. Amgueddfa Cymru

https://www.bbc.co.uk/cymrufyw/erthyglau/c628lv51e57o

Fe fydd yr Amgueddfa Lechi Genedlaethol yn Llanberis yn derbyn £12m mewn a***n loteri i warchod a datblygu'r safle.

04/07/2025

Happy 4th of July to our friends and partners across the pond!
From global flavours to best-in-class service, American innovation shapes our sector every day.
Here’s to collaboration, creativity, and a touch of star-spangled flair.
Enjoy the celebrations — from all at MYA!

30/06/2025

MYA Strengthens Global Consultancy with Appointment of Jeroen Schuijt as Head of International Management Consultancy

MYA Consulting is pleased to announce the appointment of Jeroen Schuijt as Head of International Management Consultancy, a key role that supports our expanding global operations.

Jeroen joins MYA with an extraordinary record in operational excellence and strategic innovation across major international hospitality and catering operations. Most recently at BaxterStorey, he successfully directed the expert insourcing and strategic mobilisation of a complex travel-sector contract involving sophisticated solutions in menu development, procurement, logistics, and operational standardisation.

Over his varied career, Jeroen has managed many diverse portfolios, including iconic venues such as the Royal Opera House, Southbank Centre, RHS Wisley, and the National Portrait Gallery. His remit encompassed high-level strategic design, operational ex*****on, and a transformative approach to talent development and retention.

Jeroen’s outstanding tenure as CEO at Tate Catering also saw him reshape operations, driving significant profit growth and innovation, including the acclaimed Coffee by Tate roastery initiative and landmark openings at Tate Modern. Under his leadership, Tate Catering not only enhanced profitability but also deepened its alignment with organisational values, achieving prestigious recognition, including Silver accreditation from Investors in People.

He also spent a decade in the USA, managing high-profile foodservice operations at the Philadelphia Museum of Art, Wadsworth Atheneum Museum of Art, and Central Park Wildlife Centre. He consistently improved service, strengthened client partnerships, and boosted profitability, overseeing multimillion-dollar operations, leading successful renovations, and directing catering for major events such as the 2002 Winter Olympics and the US Open Tennis.

Jeroen comments on his appointment:
“I’m thrilled to step into the role of Head of International Management Consultancy at MYA—a position perfectly aligned with my passion for driving bold, strategic transformations in complex, high-impact environments. MYA represents the natural next step in my career, and I look forward to harnessing my experience across world-class institutions to help our global clients unlock fresh potential, deliver standout results, and build exceptional teams.”

MYA’s Owner, Carla McKenzie, adds:
“Jeroen is an exceptional addition to the MYA team. His depth of experience and innovative vision will greatly enhance our capability to serve clients internationally. As MYA continues its dynamic growth, Jeroen’s appointment underscores our commitment to delivering practical, creative solutions that define new standards in consultancy.”

For more information, please click the link to contact: https://www.mya-consulting.co.uk/contact/

30/06/2025

Supermarket Sales Drop 5%. Why Nutrition Matters in Foodservice

Sales volumes in UK food stores fell by 5.0% in May 2025. According to the Office for National Statistics, the dip was largely due to reduced supermarket sales, as retailers cited inflationary pressures, customer cutbacks and lower sales of alcohol and to***co products.

Now, before you think “that’s retail, not us,” take a moment. It’s a number worth pausing over. Because what’s happening on the shelves mirrors what’s happening in society, and that matters to anyone designing, managing or delivering food service in the UK today. it signals a shift.

What’s Behind the Drop?
This isn’t just about money. Sure, inflation plays a part but so do changing habits, emerging trends, and a recalibration of what people want from food. Convenience still rules, but not at any cost. Nutrition, ethics, environmental impact, and provenance are now baked into decision-making. Consumers want control, more transparency, and above all, food that fits their lives.

Enter the Grazing Generation
Workplace and institutional eating habits are shifting. Grazing’s moved from trend to standard. Boiled egg pots, small salad boxes, and prepped fruit, it’s not just supermarkets offering these now. Hospitality providers are catching up. This is where the real challenge lies because grazing done well isn’t cheap. It requires creative menu design, agile supply chains, smart packaging, and a team who understand how to balance convenience with variety, sustainability, and dietary inclusivity.

The Fat Jab Effect
And then there’s the so-called “fat jab.” Medications like Wegovy are gaining traction. Some reports suggest it could lead to a 30% reduction in calorie intake, mostly from snacks, sugar, alcohol and bakery items. A blow for convenience-led retail. Around half a million people in the UK use weight-loss injections. A substantial figure, especially considering 50% of the UK population is overweight. These medications are readily available so this number is likely to increase significantly. While it's early days, the potential impact on retail food sales could be profound. Exactly how this shift will reshape eating habits remains speculative, but it's clear this development could significantly influence consumer demand, pushing nutrition even further into the spotlight.

Why It Matters
We’re seeing a quiet revolution in how people consume food. That matters for any business that serves food, because less mindless eating means more mindful demand. If you don’t know what your customers want, you’ll feel the gap before you see it. For businesses across the sector, this is about positioning. It’s a moment to align services with the future: to rethink choice architecture and sharpen your value proposition. At MYA, we help clients to see the signals through the noise. We build strategies that not only respond to today’s behaviour, but are resilient to tomorrows.

If you’ve an appetite to rethink your strategy, we’re ready to help

24/06/2025

From Strategy to Sourdough: George Panks and the Gloucestershire Foodie Awards

At MYA, we’re always proud to see our team applying their talents in new and unexpected places, and this time, it’s Creative Director George Panks who’s taken his eye for detail and flavour into the heart of Gloucestershire’s vibrant food scene.

When he’s not guiding high-impact design work for clients across the globe, George moonlights as one half of , the local Instagram account he runs with his wife, Stef. And this June, their passion for great food and drink didn’t just get them a table at some of the county’s best eateries. It landed them a trophy.

Now in its third year, the Gloucestershire Foodie Awards celebrates the best of the region’s food and drink. From neighbourhood bakeries to high-end dining, it champions the energy, care and creativity of an industry that’s all too often taken for granted. Launched by entrepreneurs Jonathan and Cathy Smith with one clear aim, to create the type of awards night they wished all awards ceremonies were like. The event has grown fast, drawing national attention and the likes of Michelin-starred TV chef John Burton-Race.

George and Stef joined the judging panel last year and again in 2025, reviewing categories from Best Burger to Best Coffee Shop. As judges, they’ve criss-crossed the county tasting, talking and championing independents. All while using their platform to promote and boost visibility for fabulous local businesses.

So it was something of a plot twist when, mid-ceremony, the spotlight turned their way. In recognition of their contribution to Gloucestershire’s food scene and their commitment to grassroots hospitality, the pair were awarded this year’s coveted “Foodie Award.”

“It came as a complete surprise,” George says. “We love nothing more than shouting about great independent businesses, and this has been a way of giving something back to the industry that shaped us. The awards give us constant inspiration, for the blog, yes, but also for my work at MYA. We’re always advising clients to think differently, to innovate, to adapt ,and being out there, seeing first-hand what’s working (and what’s not) helps us keep our advice grounded and relevant.”

At MYA, we believe that creativity doesn’t clock off. What our team do outside of work is often just as important as what happens in their working day. George’s foodie adventures are a perfect example of crossover in action.

To follow their journey, head over to
Or explore this year’s winners and more at: www.gloucestershirefoodieawards.co.uk

Because good food is serious business — and good advice tastes better with a side of chips.

Follow the link to find out more about George's role at MYA: https://www.mya-consulting.co.uk/team/george-panks/

18/06/2025

MYA Appoints Ben Donaldson as Creative Director

MYA are delighted to announce the appointment of Ben Donaldson as its new Creative Director, further reinforcing the company’s creative leadership during a period of rapid international growth.

Ben’s journey to MYA is as impressive as it is diverse. Originally from Australia, he began his career as a chef in some of the top restaurants across his homeland and London. In 2003, he moved to London to join Jamie Oliver’s Fifteen, where he trained emerging chefs and helped drive the restaurant’s acclaimed kitchen ethos. He was later part of the launch team at Covent Garden’s Hospital Club, working alongside Adam Byatt to establish one of London’s most talked-about venues.

Over the last 15 years, Ben has evolved from managing kitchen operations to becoming a respected figure in the design consultancy industry. Having delivered standout hospitality projects in Australia, in 2019, he returned to the UK to join Tricon, bringing his distinctive blend of operational expertise and creative vision to a global client base.

Ben Donaldson comments:
“I am thrilled to step into this new chapter as Creative Director with MYA Consulting. I’m honoured by the opportunity to lead, collaborate, and push creative boundaries with an inspiring team. We aim to implement bold ideas, fresh vision, and build something unforgettable together.”

As part of a dynamic realignment of MYA’s leadership team, George Panks has been promoted to the newly created role of Chief Operating Officer. Building on his successful tenure as Creative Director, George will now lead the integration of MYA’s creative and management consultancy divisions, driving strategic alignment, operational excellence, and delivering unified, high-value solutions across the company’s expanding global portfolio.

Carla McKenzie, Owner of MYA, adds:
“This is an exciting chapter for MYA. With Ben’s creative leadership and George stepping into a broader strategic role, we’re in a strong position to scale our operations and deliver next-level solutions to our clients in the UK and globally.

For further information, contact: info@mya-consulting.co.uk

17/06/2025

The Unseen Asset: Housekeeping in the Modern Workplace

Cleanliness is often the first thing nobody notices unless it’s not there.

In all food environments, hotels, hospitals, schools and offices, the quality of cleaning and housekeeping services shapes perception silently but decisively. Take independent schools, where reputations are built on detail and experience, standards in this space say more than people realise.

Yet despite its daily visibility, housekeeping is often the forgotten service when budgets come under pressure. While attention is lavished on curriculum resources, catering offers or carbon credentials, it’s easy for cleaning to be left to quietly tick over, rarely reviewed, rarely questioned.

The result? An obsolete service still trying to meet modern expectations with legacy systems, ageing equipment and staffing models that no longer match the pace of the workplace. That means diminished results, rising costs and missed opportunities.

In a world where details matter, your cleaning and housekeeping services should enhance your brand, not work against it. Clean spaces positively influence staff morale, boost parental confidence, and support the creation of safer, healthier environments. In the competitive landscape of schools and hospitality alike, presentation and hygiene aren't nice-to-haves; they’re a form of currency.

At MYA, we know that housekeeping needs to be as future-ready as your workplace and as precise as your business plan. That’s why we work with our clients to ensure their services are effective, efficient and aligned with their wider operational goals.

A periodic market review is not a luxury, it’s essential. It’s how you ensure that the service remains sharp, streamlined, and aligned with the high expectations of those who walk through your doors.

If you’re ready for a rethink, we’re ready to talk.

Discover how we transform housekeeping into a strategic advantage:
https://www.mya-consulting.co.uk/services/housekeeping-services/

Let’s talk about how to future-proof your cleaning services:
https://www.mya-consulting.co.uk/contact/

13/06/2025

This week, our talented Designer Martha and Creative Director George represented MYA Consulting at the ceda Conference 2025.
It was an inspiring few days of innovation, ideas, and industry connection. Hear from Martha below as she reflects on her experience at the event.

"My first ceda conference as a ceda academy member was a fantastic opportunity to connect with other young professionals, as well as experienced suppliers, manufacturers, and colleagues in the industry. Day one was all about discovering new products, engaging in great conversations, and building new working relationships. Day two featured a series of insightful seminars and panel discussions, covering a wide range of topics, from sustainability and innovation to forecasting the future and mental health in hospitality. It was an inspiring and informative experience, and I’m grateful to have been part of it."

09/06/2025

Why Independent Schools Need an Appetite for Catering

In today’s volatile economy, independent schools are feeling the squeeze —rising costs on one side, rising expectations on the other. One area that often gets overlooked? Catering. But it shouldn’t. Because food isn’t just fuel anymore — it’s a brand statement, a wellbeing tool, and a key differentiator.
Smart schools already know this. The way you feed your students says everything about how you care for them. It shapes parental perception, drives student satisfaction, and — make no mistake — impacts academic performance.

It all starts in the kitchen. It's the heart of your food offer, but space is tight, energy prices are soaring, and recruitment is a constant challenge. Efficient, sustainable design isn’t a nice-to-have—it’s essential.

But this goes well beyond infrastructure. Students and parents expect food that aligns with their values—plant-based choices, cultural variety, personalised nutrition. Catering today must deliver on diversity, inclusivity, and health, not just flavour.

So, what’s the bottom line?
Schools that treat catering as an afterthought will fall behind. The ones that weave it into their ethos—from pastoral care to positioning—will lead.

MYA’s work in the school sector is second to none. It’s why the best are coming to us for stellar design and original thinking.

Because in 2025, school food isn’t just about feeding students.
It’s about fuelling futures.

Contact us now and change the future of your food
https://www.mya-consulting.co.uk/contact/

29/05/2025

Fresh look. Sharper insight. Same fearless thinking.

Our updated website is now live — redesigned to reflect the way we work: globally connected, sector-smart, and creatively led. Explore our latest projects, meet our team, and see how we’re partnering with clients to pilot bold, future-facing solutions.

F&B Master-planning | Strategy | Design | Consulting

Explore our full range of services by clicking the link below!

https://www.mya-consulting.co.uk/services/

Are you looking to activate or reactivate and transform your food and beverage spaces? Creating new stories and experiences for users and operators. For your Visitors, Students, workers…

22/05/2025

We had a fantastic time at the ISBA Annual Conference in Manchester. We want to say a big thank you to everyone who stopped by our stand. It was a pleasure meeting new faces, reconnecting with our valued clients, and catching up with industry colleagues.

Congratulations to Katie from Warminster School, who won our raffle prize: an unforgettable hot-air balloon experience.
And very well done to Kirstie from Babington House School, the winner of a year’s retainer scheme with MYA. We’re excited to be working with you.