We work with founders and operators at any stage — a single financial model, a menu overhaul, or a full launch — and scope engagements around exactly what's needed.
Full menu programs built and costed across breakfast, dinner, bar, and banquet — plus guest amenity programs, priced and specced the same way a menu is. The same work that drove a 10% food revenue increase at Park Hyatt Beaver Creek and a 30% average-check increase at Virgin Hotels Dallas.
MBA-trained budgeting, P&L review, and revenue forecasting, paired with hands-on food cost management — the same approach that cut food cost from 34% to 26% at Virgin Hotels Dallas while F&B revenue rose $1.6M year over year.
Recipe costing, plate pricing, and menu-mix analysis built to hit a target average check and margin — not guesswork dressed up as a menu.
Menus, staffing, OS&E, and SOPs built from zero to opening day — proven across multiple ground-up hotel F&B launches, including the first JW Marriott in Dallas and Hotel Vin, which reached a Top 10 F&B ranking out of 120 Autograph Collection hotels within 6 months of opening.
Direct oversight of kitchen builds and renovations alongside contractors and ownership, including a $1M kitchen renovation at Park Hyatt Beaver Creek that increased production capacity and service volume.
Recruiting and training systems (including HACCP, SOPs, and JSAs), plus wine and beverage program development — the same approach behind a 20% wine revenue increase and a 2024 Wine Spectator Award.
End-to-end: concept, market analysis, space planning, financials, and investor deck. Best for a new concept or a capital raise.
One piece done right — a financial model, a brand refresh, or a market analysis for a specific decision you're facing now.
Month-to-month strategic support as you open, grow, or plan your next location.
