A fresh look at familiar habits
I check whether established ways of working still meet the venue’s needs. The aim is to understand causes, rather than assign blame, and recognise what already works well.
Hospitality consultancy • restaurant audits • hotel F&B audits
I help you find where your restaurant is losing money and what to change.
I combine cost analysis with hands-on restaurant and hotel F&B management experience. I identify priorities for change and support implementation.
An independent perspective
Hospitality audits and consultancy focused on results
An audit helps explain what drives your venue’s performance. Consultancy turns that understanding into practical decisions and changes to daily operations.
As an external adviser, I am outside the team’s everyday relationships and am not tied to earlier decisions. This creates room to ask questions, test established assumptions and identify opportunities that can be difficult to see from within.
Decisions grounded in evidence
I combine financial data with operational observation and conversations with the team. I distinguish assumptions from findings and prioritise what matters most to the business.
A practical plan for change
I bring an independent assessment together with the owner’s and employees’ knowledge. I recommend what to change and in what order, and help define responsibilities and how progress will be assessed.
An outside perspective does not replace your knowledge of your business. It helps you organise, test and use that knowledge to make your next decisions.
Development and opportunities
Your venue is moving forward. I can help you prepare its next step.
Your venue works well. What comes next?
I review which approaches are worth developing and how to prepare the operation for its next stage.
You want a more independent team.
I clarify responsibilities and build the skills that help people make decisions in their daily work.
You have an idea for a new hospitality business.
I connect your vision with practical preparation of the budget, team and operating arrangements.
Services
How can I help?
Already running a restaurant or F&B operation?
I help identify the reasons behind excessive costs, operational problems and weak profitability. I begin with an assessment and develop an actionable improvement plan.
Explore restaurant auditsPlanning a new opening?
I help prepare restaurants and hotel F&B operations, from budgets and team structures to systems, procedures and launch. Choose advisory oversight or hands-on operational support.
Explore opening support01
Restaurant and hospitality audits
I compare the figures with how your operation works day to day, identifying losses, inconsistencies and opportunities you may be missing.
02
Procedures and organisation
I clarify roles, responsibilities, communication and key procedures so that standards do not depend on one person's knowledge.
03
Managers and teams
I turn audit findings into an action plan and prepare managers and teams to put changes into practice.
04
Reviewing progress
I review results, assess progress against the plan and identify adjustments needed to sustain improvements.
Results
Results you can measure.
Examples from my management roles in hotels and restaurants.
01
39% → 29%F&B department · Radisson Blu Wrocław
labour costs as a share of revenue · year on year
02
33% → 28%Food and beverage operation at a luxury boutique property
beverage costs as a share of beverage sales · year on year
03
−12%MC Group UK · London · 5 casual dining venues
operating costs · 2017 vs 2016
Testimonials
From people I have worked with
Edyta Nadolska
General Manager
Uroczysko Siedmiu Stawów
“Łukasz has a strong understanding of both the operational and financial sides of F&B.”
I had the opportunity to observe Łukasz's work directly at Uroczysko Siedmiu Stawów. He can analyse costs, team organisation and operational processes, then translate the data into practical action.
He does not look at food and beverage purely through the lens of costs. He also considers service standards, product quality and the guest experience. His strengths are his practical approach and his ability to identify areas that have a real impact on financial performance.
Translated from Polish.
Nayan Chande
Director
MC Group UK Ltd.
“Łukasz combines a strong understanding of hospitality operations with an analytical and commercially focused approach.”
We worked together over several years on improving operational efficiency and cost structure. His analysis helped us identify tangible opportunities for improvement and provided a solid foundation for implementing changes across multiple locations.
Łukasz translates operational data and insights into practical recommendations that support both day-to-day performance and broader business objectives. I would confidently recommend him to hospitality businesses looking to improve operational and cost efficiency.
Free introductory call
More clarity in management. More room to develop.
A well-organised hospitality operation gives its owner room to focus on what makes the venue distinctive: its offer, guest experience and ideas for the future. Audits and consultancy help establish priorities, while training prepares people for their next challenges.
Tell me about your plans