Services

Restaurant and hotel F&B consulting services.

What we bring to the room. Each engagement is scoped to the question. Below is the range — most engagements live at the intersection of a few.

Most operators start with the Operator's P&L Teardown — 90 minutes through your numbers line by line, plus a written one-page plan. $450 USD, delivered remotely. How it works →

New Venue Openings

Business plan, menu engineering, opening hire plan, and a soft-launch sequence that opens on budget.

Operations Diagnostics

P&L read line by line, floor observation, team interviews, systems audit — with a prioritized roadmap.

F&B Development Strategy

Outlet mix, capacity modeling, capital budget, and operator-partner shortlists for new builds.

AI & Technology Advisory

Tech-stack audit and ROI-sequenced roadmap. We advise independently — we do not resell software.

Revenue & Pricing

Menu re-engineering, pricing architecture, and channel mix to protect and grow margin.

Labour & Cost Optimization

Labour models matched to demand, vendor renegotiation, and prime-cost control.

Crisis & Turnaround

Fast stabilization: stop the bleed, rebuild the model, restore the room to health.

Concept & Brand Positioning

Sharpening the idea so the room, the menu, and the guest all point the same direction.

Training & Leadership Coaching

Building the team and the discipline to run the room without us.

Scope your engagement →

Experience behind the work

The advice comes from running the rooms, not watching them.

Director of Food & Beverage, MLS Hospitality (Marriott- and Hilton-branded hotels). Three properties, five outlets and a team of 75. Food cost from 34% to 29%, labour from 36% to 28%, departmental profit up 8%.
Pre-opening F&B for a 550-room Residence Inn. Concept, staffing and service standards.
General Manager, Famous Dave's. A $3M franchised restaurant with 65 staff: revenue up 8%, margin up 9 points, covers up 11%, staff turnover halved.
F&B leadership at Hilton and Delta in Winnipeg, and at an eleven-outlet international hotel in China. Teams of 85 and 160, with food cost held at 28%.
Three years at Sysco. A $16–18M foodservice territory serving restaurant and hotel operators, so supplier pricing holds no mysteries.

Bachelor of Hospitality Management (Cyprus) · AHLEI certification · English, Ukrainian, Russian, Greek