Précipice Consulting brings a decade of Executive Chef experience and an MBA in Finance to menu development, cost control, and financial forecasting for restaurants and hotels that need results, not just recipes.
Recipes, pricing, and forecasts all have to agree with each other before a menu makes it to the table. That's the work.
Full menu programs built and costed across every meal period — proven to move revenue, not just look good on paper.
MBA-trained budgeting, P&L review, and revenue forecasting, with a track record of double-digit cost reductions and margin growth.
Menus, staffing, and systems built from zero to opening day, across multiple ground-up hotel F&B launches.
Virgin Hotels Dallas — re-concepted the three-meal restaurant while cutting food cost from 34% to 26%.
Hotel Vin — led the opening to a Top 10 F&B ranking out of 120 Autograph Collection hotels within 6 months.
Virgin Hotels Dallas — menu, pricing, and operational changes drove F&B revenue up $1.6M in one year.
Whether it's a single financial model, a menu overhaul, or a full concept build, we'll help you make the numbers and the food agree.
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