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Food & beverage consulting services
A clear path: measure, fix and sustain. You decide where to start and how far to go.
Profitability Diagnostic
Before changing anything, we measure. The diagnostic tells you, in numbers, how much you are losing, where, and what to fix first.
- What we review
- Purchasing, suppliers and receiving
- Storage, rotation and inventory
- Recipes, portions and cost of your main dishes
- Theoretical vs. actual cost
- Menu, pricing and sales mix
- Floor service, organization and responsibilities
- What you receive
- Executive report with quantified findings
- 90-day action plan, ranked by impact
- Presentation meeting with owners and managers
- How it works
- On-site visits during real service hours, document review and team interviews. No need to pause operations.
Hands-on implementation
We put the fixes in place with your team, in your kitchen and dining room, and stay until they work without us.
- Cost control
- Standard recipes and costed spec sheets
- Menu engineering and pricing review
- Purchasing, receiving and FIFO storage system
- Inventory counts and waste logging
- Operations
- Standard operating procedures for kitchen and floor
- Org chart, roles and responsibilities
- Weekly cost and service indicators
- Duration
- Depends on the scope defined in the diagnostic. Agreed in writing before starting, with deliverables and timeline.
Outsourced F&B direction
For businesses that do not need a full-time F&B director, but do need an experienced person accountable for the numbers every month.
- Includes
- Monthly review of food cost, beverage cost and inventory
- Regular supervision visits
- Supervision reports sent via WhatsApp
- Monthly results meeting with management
- Updates to recipes, prices and procedures
- Ideal for
- Owners and investors who are not in the daily operation, and businesses that completed implementation and want to sustain it.
Team training
Practical workshops in your own establishment, tailored to your menu, your service and your people.
- Floor service that sells
- Service sequence, suggestive selling, complaint handling and guest experience.
- Kitchen and cost control
- Recipes, yields, portions, waste, storage and safe food handling.
- Leadership for supervisors
- Communication, delegation, conflict handling, follow-up and performance indicators.
- Format
- On-site sessions with practice in the real operation and a final assessment, in Spanish or English.
About investment
Every proposal is priced according to the complexity and scope of your operation: number of outlets, volume, areas involved and depth of work. After our first conversation you receive a written proposal with scope, deliverables, timeline and investment, before you commit.
Methodology
Four phases that do not interrupt your service.
Diagnostic
We measure costs, purchasing, inventory, recipes, processes, service and organization while you operate.
Prioritized plan
We rank findings by impact and define scope, deliverables, owners and timeline.
Implementation
We put procedures and tools in place alongside your kitchen, floor and supervisors.
Control
We leave indicators and regular reviews so standards hold and deviations are caught early.
Frequently asked questions
How much does a consulting project cost?
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.
Do we need to pause operations?
No. The diagnostic and implementation happen while you operate, during real service hours, which is exactly where problems show up.
Do you work outside San Pedro Sula?
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.
What information should I prepare?
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.
Let’s start by finding where the money is going
Tell me about your operation. In a free first conversation we will see whether the Profitability Diagnostic makes sense for your business.
- +504 9350-5876
- info@savorysolutions.website
- Reply within one business day