For owners and managers
Practical guides and reflections on restaurant and hotel F&B management. I write about costs, daily operations, team development and preparing new openings, combining figures with experience from working in hospitality.
The articles include examples, questions to consider and possible approaches to challenges in your own operation. You will also find references to Hospitality Pro services, so you can explore the scope and pricing of an audit, individual training or opening support when the topic calls for further help.
Need an individual assessment? Explore the auditFrom basic concepts and calculations to cost control, pricing and menu decisions.
A 200 g portion does not always require just 200 g of purchased product. See how to account for preparation waste and recipe errors when calculating portion cost.
· 4 min read
Read the articleChoosing food and cleaning chemical suppliers: compare real costs, agree reliable terms and use authentic local sourcing to build guest trust.
· 5 min read
Read the articleDoes your POS stock differ from the physical count? Learn how to reconcile usage, check recipes and deliveries, and investigate unexplained differences.
· 6 min read
Read the articleCalculate Prime Cost step by step: product consumption, full labour costs and their share of sales excluding VAT. See what the result tells you about profitability.
· 5 min read
Read the articleYou have guests and sales, but too little money left over? See a simple profitability calculation and where to start improving your restaurant’s performance.
· 3 min read
Read the articleA full dining room does not guarantee profit. Review dish costs, the team’s work, other costs and cash flow before changing prices or staffing.
· 4 min read
Read the articleUse dish popularity, cash contribution and kitchen operations to make better menu decisions. Menu engineering as part of a restaurant audit.
· 5 min read
Read the articleHow does the BCG matrix differ from menu engineering? Learn how to assess dish popularity, contribution margin and the operational impact of your menu.
· 7 min read
Read the articleStart with roles and daily operations, then explore leadership, change and audits.
How can you organise daily restaurant operations, introduce useful procedures and delegate responsibility without monitoring every detail?
· 4 min read
Read the articleToo many staff during quiet periods, but long waits for orders at peak times? Learn how to match the rota to your restaurant’s needs and review labour costs.
· 4 min read
Read the articleHow can a restaurant or hotel turn its mission and vision into training, service standards and daily teamwork? Practical examples for managers.
· 7 min read
Read the articleHow individual training helps restaurant and hotel F&B owners and managers build skills, understand their figures and lead teams with greater confidence.
· 6 min read
Read the articleWaiting staff do not need the full profit and loss account. They need to know what to recommend, why and when, while keeping the guest’s needs first.
· 5 min read
Read the articleA restaurant audit helps you set priorities. Putting them into practice can free up time for menus, guests and your team. Find out where to start.
· 4 min read
Read the articlePromotions, events, brunch and delivery can each make sense while overwhelming a venue together. How to test ideas and use SWOT analysis in a restaurant audit.
· 6 min read
Read the articleCosts rise and staff leave, yet the meeting focuses on unwatered flowers. A practical look at responsibility, micromanagement and finding the real cause.
· 5 min read
Read the articleWhy do restaurant teams return to old habits? Clear responsibility, feedback and reviews help new practices last beyond the first few weeks.
· 5 min read
Read the articleA fresh perspective, cost analysis and a practical action plan. Explore the benefits of working with an external restaurant auditor and consultant.
· 3 min read
Read the articleAn audit does not have to be a rescue measure. Find out when to review a successful restaurant’s potential and prepare it for further growth.
· 5 min read
Read the articleConstant firefighting can become a habit. A practical look at trust, control and accepting external support when managing a restaurant.
· 6 min read
Read the articleHow an external adviser can help investors prepare a restaurant or hotel F&B opening: concept, team, operational readiness and an independent perspective.
· 6 min read
Read the articleFrom overall department performance to breakfast, restaurant and event economics.
A full dining room does not tell the whole story. How to review breakfast, restaurant, bar and banqueting performance and allocate shared hotel F&B costs.
· 4 min read
Read the articleIs breakfast revenue allocated to food and beverage? See how room-package allocation affects the assessment of departmental costs and performance.
· 7 min read
Read the articleA full hotel does not guarantee a busy restaurant. Assessing à la carte menus, service availability and shared costs through a hypothetical Wrocław hotel.
· 4 min read
Read the articleHotel conferences and banquets: how gaps between sales and F&B hide the cost of promises, service and extras.
· 5 min read
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