Proven Results Across Hotels, Resorts, Startups, and Restaurants
Our work combines creative vision, operational discipline, and financial clarity to help hospitality businesses perform at a higher level. The case studies below represent the kind of measurable impact we deliver. Names and locations are generalized to protect confidentiality, while the results reflect real accomplishments and typical outcomes of our approach.
Full Service Hotel & Destination Restaurant
Operational Turnaround and Menu Strategy Overhaul
The Challenge
A luxury hotel with a signature restaurant was struggling with high labor costs, inconsistent execution, and declining guest satisfaction. The leadership team needed clearer systems, improved financial visibility, and a menu that aligned with both the brand and the business model.
Our Work
We conducted a full operational assessment, redesigned labor models, and implemented new production systems that simplified execution and reduced waste. We rebuilt the menu from the ground up, focusing on contribution margin, station balance, and guest experience. We trained the team on new standards and created dashboards for ongoing tracking.
The Result
• Eleven percent improvement in food cost within ninety days
• A twelve point increase in guest satisfaction via NPS
• A streamlined menu that improved execution speed and consistency
• Clear labor forecasting models adopted by the leadership team
Boutique Resort Culinary Program
Concept Refinement and Team Restructuring
The Challenge
A boutique resort with multiple outlets needed stronger leadership alignment, more efficient systems, and a clearer culinary identity. The team was talented but lacked structure, and the guest experience felt uneven across outlets.
Our Work
We defined the culinary vision across the property, focusing on place driven storytelling and consistent execution standards. We redesigned the organizational structure, implemented new SOPs, and created a training framework for both hourly and management teams. We introduced financial reporting tools that gave leadership visibility into performance across all outlets.
The Result
• Nine percent improvement in labor efficiency
• A cohesive culinary identity across three outlets
• Stronger leadership performance and clearer accountability
• A guest experience that felt more aligned, intentional, and memorable
Multi Unit Restaurant Group
Menu Engineering, Cost Control, and Growth Planning
The Challenge
A growing restaurant group needed to understand why margins were shrinking despite strong sales. Menus were popular but not optimized for cost. Financial reporting varied by location, and the team lacked a unified approach to labor, purchasing, and forecasting.
Our Work
We performed a cross unit menu analysis, rebuilt costing systems, and introduced standardized operational dashboards. We developed menu strategies that balanced contribution margin with guest preference. We coached leadership on labor modeling and implemented new scheduling systems that aligned staffing levels with volume patterns.
The Result
• Eight point increase in average contribution margin
• Standardized financial reporting adopted across all units
• A clear blueprint for intelligent growth and franchising
• A more stable and scalable operational model
• Michelin Guide credentials
STartup DTC meal subscription plan
Menu Strategy, Product Development, and Scalable Culinary Systems
The Challenge
A fast growing prepared meals company needed stronger menu strategy, improved product consistency, and scalable systems to support rapid expansion into new markets. The culinary team was talented and ambitious, but the pace of growth had outstripped the systems, analytics, and menu development structure required to maintain quality and protect margins.
Our Work
We partnered with the leadership team to rebuild the menu development process from the ground up. We analyzed historical menu performance, contribution margins, labor intensity, and product mix. We developed new recipes, standardized production steps, and created systems for batch testing, quality assurance, and cost tracking. We designed a cross functional process for rolling out weekly menus and introduced reporting tools that gave clear visibility into performance.
The Result
• A structured and scalable menu development process that improved consistency and quality
• More accurate costing and margin control across a high volume product portfolio
• A menu strategy that balanced guest preference with production efficiency
• Stronger collaboration between culinary, operations, and fulfillment teams
• Systems that supported growth into new markets while protecting quality and brand integrity