Hotel and Restaurant Operations

Hotel and Restaurant Audits

  • Establishing Standard Operating Procedures
  • Supply Chain Analysis
  • Monthly Inventory Control and Audit
  • Material Management
  • Food and S anitation Safety
  • Distributor Audits
  • Service Food Quality/Presentation
  • Systems/Controls

Hotel and Restaurant Financial Services

  • Profit and Loss Analysis
  • Due Diligence Analysis
  • Procurement Analysis
  • Purchasing Analysis – Reduce food cost – Increase profits.
  • Inventory Analysis
  • Labor Cost Analysis - Structuring Optimum Levels.
  • Payroll Management
  • Recipe and Portion Control