Hotel and resort F&B consulting
Hotel F&B consultant.
Food and beverage for hotels and resorts that guests still talk about at checkout.
What is on the plate
- 01
Outlet concepts
All-day dining, a speciality restaurant, a bar or a pool deck, each with its own reason to visit.
- 02
Menus for every service
Breakfast, room service, banquets and in-room dining, planned together.
- 03
Kitchen planning and MEP
Main kitchen, satellite kitchens, banquet and bakery, planned with your architects.
- 04
Recipe development and trials
Dishes developed, tasted and written into standard recipe cards.
- 05
SOPs and team training
Kitchen and service teams trained before the first guest arrives.
- 06
CCGL, kitchenware and vendors
Crockery, cutlery, glassware, linen and suppliers that suit the property.
Who it is for
- New hotels and resortsF&B planned early, alongside the building.
- Hotels refreshing their F&BNew menus and systems for outlets that underperform.
- Leisure destinationsResorts in hill towns and holiday spots, planned for the seasons.
How we work
- 01Brief
We listen, visit the site or kitchen and check the numbers.
- 02Plan
Concept, menu, layout and costs, agreed on paper first.
- 03Cook
Recipes developed, trialled, tasted and costed.
- 04Service!
Team trained on SOPs. We stay until it runs on its own.
Questions, answered
When should a new hotel bring in an F&B consultant?
As early as possible. Kitchen and MEP planning work best alongside the architects, before construction is fixed.
Do you plan banquet and room service menus?
Yes. We plan every service together, so the kitchen can run them all from one set of recipes and stores.
Do you train hotel kitchen and service teams?
Yes. Teams are trained on SOPs and the new menus before opening, and we stay with you after launch.