Specialized consulting for hotels, resorts and large food service businesses. We start with a free, confidential cost assessment and deliver specific findings right away.
In a well-organized hotel F&B department, 10–15% of costs can be cut with no impact on quality or guest experience. The obstacle is not market prices. It is the lack of time and data.
Without per-item costing and comparison against industry benchmarks, Food Cost % stays a number that drives no action. Deviations surface months later.
Most supplier relationships are long-standing, with no periodic price review or market research. Ongoing negotiation is essential, and it needs data that usually does not exist.
Food waste, poor stock management and weak controls over receiving, storage and stock counts create “hidden” costs. Without a standardized system, losses keep adding up.
Menu prices are based on experience, not analysis. Low-margin items outsell high-margin ones, and nobody knows it.
Without standard operating procedures (SOPs), every staff change causes disruption. Operational know-how is never documented and gets lost.
Management receives numbers, but no analysis. There is no comparison of sales against consumption and no periodic report with specific recommendations for next steps. Numbers need to translate into corrective action.
Before we propose anything, we analyze the real picture. We deliver written findings with numbers: where you are losing money today and the estimated savings over the next 12 months.
We always start with data, not assumptions. Every step has clear deliverables and measurable targets.
We collect data, analyze it and deliver written findings with estimated savings. A clear picture, with no commitment.
We evaluate your entire supplier portfolio against market data. We negotiate better terms and prices and/or identify alternatives. We set up a structured evaluation system for ongoing control.
We build per-item costing using real data. Menu engineering analysis shows which items make money and which lose it. Pricing policy is based on cost, competition and target margin.
We standardize core processes across receiving, storage, production & stock counts. We train your staff on the new standards. The know-how stays in the business, regardless of staff changes.
We track KPIs, food cost %, menu performance and supplier performance every month. You receive a structured report with findings, deviations from targets and specific recommendations for the month ahead. Management gets analysis based on real indicators.
We do not offer generic advice. Every intervention has specific deliverables, a timeline and measurable targets.
Competitive supplier evaluation, contract negotiation, product specifications and a quality/price evaluation system for ongoing control.
Recipe costing by item and category, Food Cost % analysis, identification of loss-making items, menu redesign proposals.
Popularity × profitability analysis per item. Classification into Stars, Plowhorses, Puzzles and Dogs. Recommendations on pricing, menu placement and replacement.
Inventory tracking system, standardized receiving, storage and stock count procedures. Control of food waste, spoilage and staff consumption.
Standardized operating procedures for production, storage and procurement. Training for F&B managers and chefs in costing and HACCP standards.
KPI dashboard, sales and consumption analysis, period-over-period comparison. A structured monthly report with corrective recommendations for management.
Our analysis is structured to answer the questions at every level.
You need numbers that reflect reality. Revenue & C.O.S. analysis. Our assessment is delivered in P&L language.
You need standardized processes that work regardless of who is on shift, clear KPIs and an organized view of every department. We build the structure your operation requires.
We do not replace your purchasing team. We strengthen it. We give you the market data, price comparisons and specifications you need to negotiate from a position of strength.
You live the problem every day. We give you the costing tools and the structure you need to present data to management with confidence.
Based on measurable client results in Greece and Cyprus, within 12 months of engagement.
HORECA Plus is not a generic consulting firm. We specialize exclusively in hospitality and food service, with senior professionals bringing more than four decades of experience across every department of HO.RE.CA businesses and hands-on operational experience in hotels, resorts and restaurants.
Every intervention starts with an analysis of real data and ends in specific actions with a timeline. We do not deliver reports that sit in a drawer. We deliver changes that show up in the numbers.
We work with businesses in Greece and Cyprus, in both Greek and English.
You receive a written report with detailed findings: current Food Cost % by category, supplier price review against the market, the main areas of overspending and estimated savings in € over the next 12 months. The report comes with a short presentation of the findings.
Mainly hotels with organized F&B departments, as well as catering companies, event venues and beach clubs with significant food & beverage turnover. We have experience with both boutique properties and large multi-outlet resorts.
Usually within 60–90 days from the start of the engagement. Some interventions, such as renegotiating key suppliers, cut costs immediately from the very first ordering cycle.
We mainly work on a monthly retainer for ongoing advisory, reporting and KPI tracking. For project-based work (e.g. costing only, training only or supplier evaluation) we offer fixed-fee options. Pricing is discussed after the assessment, once we have a full picture of the scope.
We do not replace your in-house team. We work alongside it. The value we bring is external benchmark data, specialized analysis and a methodology that usually does not exist internally. The outcome strengthens the team rather than replacing it.
Fill in the form and we will get back to you within the same business day to arrange a short introductory call.
