Independent restaurant and hotel F&B consulting, read line by line.
Hands-on help with openings, concepts, food and labour cost, menus and hotel F&B, from an operator who has run the rooms himself. You work with Denys directly, not a junior team, and you leave with a written plan your team can run.
Former Director of F&B, Marriott- and Hilton-branded hotels · Former Sysco key account manager · Works in English, Russian, Ukrainian and Greek
Start with the problem you have.
Pick the one that sounds like your week. Every engagement starts with a free call and ends with a written plan your team can run.
“I’m planning a new venue.”
You have a site, an idea or a lease to sign, and you want the menu and the numbers to work before you spend on the build.
“My food or labour cost is too high.”
Sales look fine, but there is not enough left at the end of the month.
“We’re losing money.”
Something has slipped, and you need a clear, honest read before it gets worse.
“I have more than one site.”
The second location doesn’t run like the first, and you can’t be in both at once.
“Our hotel F&B underperforms.”
Restaurants, bars, banquets or room service cost more than they bring in.
“I can’t keep good staff.”
You hire, train and lose people faster than you can replace them.
Led by Denys Chernenko.
Restaurant and hotel F&B on six continents, and time on the supplier side. When you engage The DC Group, you work with Denys — not a junior handed your P&L. Fewer meetings, sharper answers, a written plan you can run yourself.
"Hospitality is the art and discipline of making someone feel seen — profitably. The room either runs, or it doesn't. The number either lands, or it doesn't."
Three steps. No surprises.
A free call
Tell us the number or the problem that bothers you. We say honestly whether we can help.
A written plan
What to fix first, in what order, in plain language your team can follow.
Support if you want it
Hands-on help to put the plan in place, quoted in writing as a fixed fee before we start.
Field notes.
Restaurant P&L Benchmarks: The Five Numbers
Food, beverage, labour, prime, occupancy — read monthly, with 2026 benchmarks.
How to Reduce Restaurant Labour Cost
The two-point gap is won in the schedule, not in pay cuts.
How to Reduce Food Cost in a Restaurant
Fix it in order — price, menu, then kitchen.
How to Calculate Prime Cost
The formula, what to include, and the most common mistake.
How Much Do Restaurant Consultants Charge?
Hourly, retainer and fixed-fee ranges, what each job usually costs, and the questions to ask.
The P&L health check.
Enter your own figures and get a quick read on where margin is leaking — the same first-pass diagnostic we run at the start of every engagement.
Open the calculator →Pick a time that works for you.
A 30-minute operator call — no slides, no pitch. Free.
Opens the booking calendar in a new tab. No account needed.
Do your clients run restaurants or hotels?
POS and software companies, accountants, distributors, associations and event organisers: if your clients need an independent F&B operator to look at their numbers, we would like to be useful to them. No software to sell, no conflict with yours.
Talk about a partnership →
