Consulting for hotels, restaurants and cafés in Honduras
Over 30 years running kitchens and food & beverage departments, applied to one goal: making your operation earn the margin it should.
Free first conversation. On site across Honduras, including the Bay Islands.
| Fish fillet, 7 oz | $3.85 |
| Mashed malanga, 5 oz | $0.58 |
| Sautéed vegetables | $0.44 |
| Lemon butter sauce | $0.30 |
| Oil, salt and garnish | $0.16 |
| Cost per portion | $5.33 |
| Menu price | $18.00 |
It is rarely one problem. It is small daily leaks that, added up, eat the month’s profit. These are the ones I find most often:
Without a standard recipe each cook plates differently, and the dish cost depends on who is on shift.
Sign: the same dish looks different at lunch and at dinner.You pay for what arrives, not what you ordered: weights, quality and prices nobody checks against the purchase order.
Sign: supplier prices rise and nobody notices in time.What expires, spoils or disappears is not recorded, so actual cost never matches theoretical cost.
Sign: inventory is rarely counted, or counted in round numbers.Prices are set by gut feeling and the menu design pushes popular, low-margin dishes.
Sign: prices have not been reviewed in over six months.An untrained team takes orders but does not recommend, suggest drinks or desserts, and the average check stalls.
Sign: the same complaints repeat and the average check does not grow.Without written procedures or indicators, the operation only works when the owner is there.
Sign: you cannot be away for a week without something going wrong.Everything starts with a diagnostic, because you cannot fix what you have not measured. From there, you decide how far to go.
An x-ray of your operation in numbers: what each dish should cost, what it really costs and why.
We fix what we found with your team, in your operation, until it runs without me.
Monthly KPI follow-up, regular visits and an experienced person accountable for the numbers.
Every proposal is priced according to the complexity and scope of your operation. Team training is also available on its own.
I started as a line cook. I became one of two executive chefs at a 525-room resort with seven restaurants, and later ran entire food & beverage departments, where I learned the other half of the business: the floor, service and the numbers.
That is why I do not hand you a report to file away. I walk into your kitchen, review your invoices, watch your service and tell you, in numbers, where you are losing money and how to stop.
A structured process that does not interrupt your service.
We measure costs, purchasing, inventory, recipes, processes, service and organization while you operate.
We rank findings by impact and define scope, deliverables, owners and timeline.
We put procedures and tools in place alongside your kitchen, floor and supervisors.
We leave indicators and regular reviews so standards hold and deviations are caught early.
Answer 12 questions about your operation and see in three minutes how protected your margin is and which three areas are weakest.
What you get
Every proposal is priced according to the complexity and scope of your operation: number of outlets, volume, areas involved and depth of the work. After our first conversation you receive a written proposal with scope, deliverables, timeline and investment before committing to anything. The first conversation is free.
No. The diagnostic and implementation happen while you operate, during real service hours, which is exactly where problems show up.
Yes. I work on site anywhere in Honduras, including Roatán and the Bay Islands. Follow-up can be done online to keep travel costs down.
Ideally, purchase invoices from the last one or two months, any inventory counts, your menu with prices and, if you have a POS, sales by item. If you do not have it all, that is fine: organizing that information is part of the work.
Yes. All financial and operating information is handled confidentially and, if you prefer, we sign a non-disclosure agreement before starting.
Yes. Meetings, reports and training can be in Spanish or English, which is common with foreign owners and investors in the Bay Islands.
Tell me about your operation. In a free first conversation we will see whether the Profitability Diagnostic makes sense for your business.