Conrad started TONIC in 2016 with the aim to disrupt the recruitment market in hospitality and catering by providing a uniquely quality-driven and bespoke service.
His passion for hospitality, coupled with his industry experience and an entrepreneurial focus have developed TONIC into a strong brand with an excellent reputation among its clients and candidates.
Always destined to be his own boss, Conrad’s first entrepreneurial spark came aged 11 when he set up a car washing business with two friends. His career in catering and hospitality began age 14 as a pot wash in the local pub, later progressing to basic kitchen prep, restaurant service and then bar work. Whilst still in education, Conrad balanced jobs in hospitality including at Simpson’s, 1* Michelin and Bank 2, Rosette as a waiter.
Conrad next went on to gain a 1st class BA (Hons) in Hospitality and Food Management at Birmingham College of Food, with a fourth-degree year spent in industry training as a chef in a 1 Rosette kitchen and eight weeks of work experience at the 3* Michelin, 2005 No.1 Restaurant in the World: The Fat Duck.
Following on from this Conrad joined the Mitchells & Butlers graduate manager programme, where he was placed in a high-volume gastro pub. He advanced quickly to deputy GM , implementing standards of procedure which were then rolled out across the group. Conrad was subsequently headhunted for the General Manger of Après Bar Broadway Plaza, where he was responsible for the businesses’ pre-opening and subsequent management.
Conrad identified a gap in the Birmingham market for a top-quality British fish & chip restaurant and takeaway and so, in 2008, he opened the Great British Eatery. In February 2010, it was named England’s No.1 fish and chip shop – the top award of its kind in the industry.
Conrad then moved into the hospitality recruitment sector. After three years, he launched Tonic Talent from offices in the centre of Birmingham. Conrad is extremely proud of the business and of everyone who works for, and with, Tonic.