Hospitality · Where the margin leaks
I find what's quietly costing you money. Then I build the fix.
A sales engineer for hospitality venues. Not a consultant with slides, but the person who diagnoses where your place leaks margin (menu, service, flow) and builds the solution. Fifteen minutes tells us if there's something worth fixing.
Restaurant · Café · Hotel bar. The leaks are different. So is the fix.
The work
Five things leak margin. I work on all five. Two others I won't touch, and I'll tell you which.
Most of what drains a good venue falls into five buckets. I do not pretend to fix everything. Your rent and your staffing are not my job, and I will say so in the first fifteen minutes.
A menu that sells
Built around the one thing you are best at, priced and laid out to move guests toward margin. Not a list. A tool.
Service that flows
Ordering and handoff fixed so guests are not waiting, walking, or unable to order in the rush. Every delay is a lost round.
A place people remember
A clear identity and a reason to come back, so the tourist is not a one-time cover and the local knows what you are.
Numbers you can see
What actually sells, by scan and by mix, so you stop guessing and start deciding.
Staff on the guest, not the screen
Free your people from the POS to do the one thing tech cannot: make someone feel looked after.
Seven things move a venue's money. I own five. Ask me about the other two and I'll point you to who does.
The quiet leak
Your menu is a price list. It should be doing sales.
A passive menu lets guests order the cheapest thing they recognise. Service delays at peak send full tables out the door before they order a second round. Nobody remembers what you are, so the tourist comes once. None of this shows up as a loss on paper. That is exactly why it never gets fixed.
Studies put a re-engineered menu at a few percent of check, per guest, per visit (Cornell, Stanford). On your covers, that is not small. I do not promise a number I have not measured on your floor. I show you where yours is going.
The math
Two moves. Same guests. Real numbers.
This is not a borrowed statistic. It is a worked example on the prices charged here: cocktails at 700, signatures at 900 lek. I do not promise you these figures. I show you how I would find yours in fifteen minutes.
Fill the room
€8,800–14,500 /mo
€3,800 floor, even if no one returns
A board on the beach takes a 22-table room from 14% full to 60-68. The free first cocktail is covered by the paid second the same night.
Lift the check
+€500–1,900 /mo
pure margin, built once
A second menu, signatures only, each with a photo. Guests pick the 900 over the 700 because they can see it. +200 lek every time.
One fills the room. The other lifts every check in it. Same night, same guests, worth more twice over.
These are models, not promises. The audit is where I run yours.
The audit
Fifteen minutes. You leave with three things to change, work with me or not.
Show me your menu and tell me your busiest problem.
I tell you the one thing costing you the most, and how I would fix it.
You walk away with three concrete changes. No deck, no pitch.
If there is nothing worth fixing, I will tell you that too. That is the whole point of fifteen minutes instead of a proposal.
Who you'd work with
A sales engineer. I've stood on both sides of the bar.
In tech, a sales engineer is the person who understands how the thing works and can prove it makes money, the bridge between the build and the sale. I do the same for hospitality. I have made the drinks. I have built a menu that actually sold more. I speak your language because it is mine, not because I read it in a deck. I diagnose, then I build. Not an agency. One person who owns the result.
Book
See if we're a fit.
Fifteen minutes over season of guessing. You will know more about where your money goes.