Breakfast
I review product consumption against guest numbers, waste, buffet replenishment and working time. I check how breakfast included in accommodation packages is accounted for.
For hotel owners and directors
Hotel F&B audits: understand what drives departmental performance
Breakfast, restaurants, bars and banquets share people and stock, but generate returns in different ways. I help establish how sales, costs and operations in each area affect the performance of the whole F&B department.
You receive findings within the agreed scope, priorities and a plan covering what to do, who is responsible and how to assess the outcome.
Book a free introductory callScope of work
What does the audit cover?
We agree on the scope before starting. We can focus on one problem or examine connected areas of the F&B department.
À la carte restaurant and bar
I analyse hourly sales, portion costs, non-sales usage, stock and staffing. I distinguish sales performance from the cost of maintaining availability for hotel guests.
Banquets and conferences
I compare costing with what was promised to the client, including preparation, service, extras and cleaning. I also review how sales hands over commitments to F&B.
Shared resources
One kitchen, different sources of revenue
I review how products, working hours and shared costs are allocated to each area. Estimates are distinguished from confirmed data. Moving costs between breakfast and banqueting does not improve the hotel’s overall result.
Occupancy, the events calendar and hotel standards provide context. I distinguish costs that organisational changes can reduce from costs that remain despite lower sales.
The process
Working with management and the team
I combine data analysis with observation on site. Depending on the scope, I speak with hotel management, the F&B manager, head chef, service and sales teams and the person responsible for financial reporting. I check whether commitments between departments are clear and achievable.
Before the visit, we agree on data, the review period, document access and confidentiality. Useful records include sales reports, occupancy, event costings, purchases, stocktakes and actual working hours. Missing data is identified as a limitation on the findings.
After the audit
What does the hotel owner receive?
- An assessment of the agreed areas, identifying discrepancies and their causes as far as the available data allows.
- Priorities that consider financial impact, service quality and feasibility.
- An action plan with responsibilities, deadlines and indicators for reviewing progress.
With Focus and 360° Audits, implementation remains the hotel’s responsibility. The 360° Audit plus implementation support programme also provides help with agreed changes. It does not replace daily departmental management.
Explore hotel audit options and pricingExperience in practice
Experience in hotel food and beverage
I have worked in hospitality for over 25 years. My experience includes Wyndham Wrocław Old Town, Radisson Blu Wrocław and Uroczysko Siedmiu Stawów. I combine operational and management experience in Poland and the UK with education in Business and Hospitality Management.
Explore my experienceManagement case study
Beverage cost: 33% → 28% in one year
At a boutique property where I worked as a manager, beverage cost as a share of net beverage sales fell by 5 percentage points. Actions covered loss control, stock rotation and purchasing. This is an example from a management role, not a promise of a future audit outcome.
See the actions and how the result was assessedReference
“Łukasz has a strong understanding of both the operational and financial sides of F&B.”
Individual training
Develop your hotel F&B management skills
Individual training can help you apply audit findings or develop selected skills independently of an audit. Work on costing breakfast and events, interpreting results or cooperation between departments. The programme is tailored to your role.
Explore individual trainingHospitality Pro
Let’s discuss your hotel F&B operation
Tell me which food and beverage outlets your hotel operates, what concerns you and which decisions you need to make. You do not have to know the cause. We will establish whether an audit can help and what scope makes sense.
Book a free introductory call