Hotel food and beverage consultant.
Hotel F&B is several businesses under one roof: restaurants, bars, room service, banquets and catering, each with its own margin. We help hotels see each outlet's real numbers and run them profitably.
What we do together.
Outlet P&L
Each outlet's revenue, cost of sales and labour separated, so you can see which ones earn and which ones cost.
Banquets and events
Menus, pricing and staffing for banquets and catering, built to protect margin on every event.
Menu engineering
Restaurant, bar and in-room dining menus costed and priced to target.
Labour across outlets
Shared staffing and rotas matched to occupancy and event forecasts.
Pre-opening F&B
Concept, staffing and service standards for new hotels and new outlets.
Experience behind the work.
Denys Chernenko was Director of F&B for three Marriott- and Hilton-branded hotels, where food cost fell from 34% to 29%, labour from 36% to 28%, and departmental profit rose 8%. He led pre-opening F&B for a 550-room Residence Inn and F&B service at an eleven-outlet international hotel in China.
Common questions.
Do you work with independent hotels as well as branded ones?
Yes. The same F&B disciplines apply, and brand standards are familiar from work in Marriott- and Hilton-branded hotels.
Can you help with a single outlet?
Yes. A restaurant or bar inside a hotel can be reviewed on its own.
How do we start?
Book a free 30-minute call. We talk through your outlets and suggest a scope that fits.
Pick a time that works for you.
A 30-minute operator call — no slides, no pitch. Free.
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