We review menu, purchasing, labour and service to find where money is lost and fix it with you.
Hostelella restaurant consulting reviews the four areas where a restaurant makes or loses money: menu, purchasing, labour and service. It is designed for owners and managers who fill tables but do not see it in the bank account. A team with hospitality experience measures each area, agrees with you what to change first and puts it in place with your staff.
There is rarely a single culprit. More often it is a sum of small things: a best-selling dish with an outdated price, a supplier that raised prices without notice, a Tuesday shift staffed like a Saturday. Each one looks minor; together they eat the profit for the month.
We start with a free assessment and, if there is a fit, send you a tailored proposal. We work with margin targets and a monthly review. There is no lock-in, and one clear rule: in your restaurant, you decide. You do not need to change your POS or your suppliers to get started.
Your menu is your main pricing tool, not just a list of dishes.
What you pay for product changes every month; your menu prices rarely do.
The goal is not fewer people, but people on shift when they are needed.
What happens on the floor and in the kitchen shows up in the profit and loss too.
A restaurant consultant looks at how the restaurant works from the inside (menu, purchasing, labour and service) and recommends changes so it earns more from what it already sells. At Hostelella we go beyond recommendations: our team puts the changes in place with you and reviews them every month.
When sales are good but profit does not follow, when you do not know which dishes make you money, when labour cost has drifted, or when you are about to open another site and want to do it with a method. If you only need to organise paperwork and numbers, the app may be enough.
Not to get started. We first work with the data and tools you already have. If a change is worth it later, we show you the numbers and you decide.
We propose changes with the numbers in front of you: prices, portions, dishes to drop or to highlight. The menu is yours and so is the decision. We do not touch your cooking or your concept unless you want us to.
It depends on the size of the restaurant and the scope. After the free assessment you receive a specific proposal with scope and price, with no lock-in.
We do not promise timelines, because they depend on your starting point. What we do is set margin targets with dates and review them with you every month, so you can see early whether things are on track or need a change of direction.
Request a free assessment and we will go through menu, purchasing, labour and service with you.