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Stage 5 — Opening

Food and beverage

A hotel restaurant is a separate business — and needs separate accounting.

Get in touch+995 322 560 565
01Planning and advisory 02Brand and franchise 03Architecture and design 04Development 05Fit-out and procurement 06Recruitment and training 07Food and beverage 08Pre-opening 09Sales and marketing 10Revenue management 11Hotel management 12Financial control and audit

Everything that must exist before the first guest. All services →

An F&BFood and Beverage — restaurant, bar, breakfast, room service and banqueting. operation either adds to the hotel's profit or quietly eats it. There is almost nothing in between.

The difference is made by menu engineering, stock discipline, wastage control and labour cost — not by the chef's talent.

What it covers

Concept and menu

  • Restaurant and bar concept and positioning
  • Menu engineering: cost, price and margin by dish
  • Breakfast operation and its real cost

Cost and stock

  • Stock management, inventory and wastage control
  • Supplier selection and purchasing discipline

Team and service

  • Kitchen team, rota and labour cost
  • Service standards and serving procedures

Breakfast is not free — it is simply on another line

"Breakfast included" means its cost sits inside the room rate. If that cost is never measured, the hotel loses on every guest and cannot see where.

We measure breakfast separately: real cost per guest, wastage and the labour share.

Frequently asked questions

Should the restaurant make money or just be a service?
Decide this at the start, because the floor area, the team and the menu all follow from it. If the restaurant serves only hotel guests it is a cost centre. If it must also sell from the street it needs its own entrance, its own brand and its own marketing.
What should food cost be?
For a hotel restaurant the benchmark is 28–35%, for the bar 18–25%. If the figure is higher, the cause is usually one of three: the menu is not engineered, stock is not controlled, or portions are not weighed.
What is menu engineering?
Looking at the cost and the sales volume of each dish together. Four groups emerge: sells well with a good margin, sells well with no margin, does not sell but is profitable, and neither sells nor earns. The menu is then rebuilt around that.
Should breakfast be included in the rate?
In most of the Georgian market yes, because guests expect it and the channels display it that way. What matters is that the real cost of breakfast per guest is known and built into the room rate, rather than simply forgotten.
Is HACCPHazard Analysis and Critical Control Points — the food safety system required by law for catering operations in Georgia. mandatory?
In Georgia a food safety system is required by law for catering operations and is inspected by the National Food Agency. We help set up the documentation and embed the procedures so that an inspection does not become a problem.
Should I lease the restaurant to an outside operator?
It makes sense if there is a strong operator in the city and you do not want to be in the food business. The price is losing control over breakfast, room service and banqueting — the three parts that touch hotel revenue.

The restaurant operates but returns no profit?

Write or call. We will look at the project, tell you what information we need and how soon you will have an answer. The first conversation is free.

+995 322 560 565Or write to usMonday to Friday, 10:00–19:00