Consulting for Hotels & Resorts
Multiple outlets, banquets and a production kitchen that has to serve all of them without duplicated cost.
Hotel F&B is several businesses sharing one kitchen: all-day dining, a speciality restaurant, room service, banquets and staff meals. Costs move between them all day, and the accounting often does not keep up.
The result is familiar. F&B revenue looks healthy, food cost looks acceptable as a total, and no one can say which outlet makes money and which one quietly loses it.
What usually breaks
- Buffet wastage is high and unmeasured. Quantities are set by habit, not by occupancy, and what comes back to the kitchen is never weighed.
- Outlets share a kitchen but not a cost view. Central production feeds several outlets without transfer records, so each outlet’s P&L is a guess.
- The same dish is made differently in different outlets. Different recipes mean different costs and inconsistent guest experience.
- Banquet quotes are not based on real costs. Per-plate prices are set by what the market charges, not by what the menu costs to produce.
What we do
Forecast buffets. We build a simple forecast from occupancy, the meal plan mix and past covers, then set batch sizes and top-up rules. We measure buffet returns daily so the forecast improves week by week.
Standardise recipes. One recipe card per dish with yield, gram weights and plating photo, used by every outlet. This is part of SOP development.
Set transfer rules. Central production, inter-outlet transfers and staff meals are recorded at cost, so each outlet’s P&L shows the truth. Then we review the menu engineering for each outlet separately.
Cost banquet menus per plate. We cost each banquet package including trim, wastage, staffing and service equipment, so every quote has a known margin. See also our catering and banquet work.
Audit hygiene and operations. A restaurant audit adapted to hotel kitchens checks hygiene, storage, receiving and cost controls against FSSAI requirements and what your guests expect.
The numbers we watch
| Metric | Typical healthy range |
|---|---|
| F&B food cost % | 28–35% depending on outlet mix |
| Buffet wastage | Measured daily, falling month on month |
| Outlet-level food cost | Reported separately for each outlet |
| Banquet margin per plate | Known before the quote goes out |
| Hygiene audit score | Reviewed monthly |
How this fits the CulinaPro Method
Hotel work usually begins at Understand, with an audit across all outlets, and moves into Improve and Nurture as systems are built and the team is trained to run them.
Hotels & Resorts: questions owners ask
How do you reduce buffet wastage in a hotel?
We forecast buffet quantities from occupancy, the booking mix and past covers, cook in smaller batches with top-ups, and measure what goes back to the kitchen every day.
Can you standardise recipes across several hotel outlets?
Yes. We write standard recipe cards with yields and gram weights, so the same dish costs and tastes the same in all-day dining, room service and banquets.
Our F&B looks profitable on paper but not in practice. Why?
Usually because costs move between outlets without being recorded. Staff meals, banquet transfers and central production all need transfer rules, or each outlet's P&L hides the real cost.
Do you work with independent and boutique hotels?
Yes. Much of our hotel work is with independent hotels and resorts that do not have a group F&B team behind them.
Other industries
Tell us what is not working. We will tell you what to fix first.
A 30-minute discovery call, free, no pitch deck. You leave with two or three things to act on whether you hire us or not.
We do not publish prices. Every engagement is scoped to your business, so connect with us and we will quote after the call.