Sales grow, profit does not
Sales or guest numbers rise, but the margin stays the same.
Hospitality consultancy • restaurant audits • hotel F&B audits
I help you find where your restaurant is losing money and what to change.
I support restaurants and hotel F&B operations across Poland. I review costs and the team’s daily work, then prepare an action plan tailored to your venue.
My approach
You know something is not working. I help you understand why.
I do not assume I know the problem in advance. I review the figures, observe daily operations and talk to the team before recommending changes.
Everything depends on one person
Information is passed on verbally, and one employee leaving disrupts the whole operation.
Changes do not last
After a few weeks, old habits return and the manager has to monitor every detail again.
Services
How can I help?
01
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
−10%F&B department of an international hotel brand
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%Group of independent restaurants in London
operating costs · year on year
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.
Introductory call
Not sure where to start?
You do not have to diagnose the problem on your own. Tell me what is happening in your restaurant or hotel F&B operation. We will discuss whether and how I can help.
Book a free introductory call