Hotel F&B consulting
F&B consulting that does not stop at the report
Most F&B consulting is a project: someone analyses your operation, delivers a document, and leaves you to implement it. We do the implementing, on a monthly partnership, measured on revenue per guest.
How this differs from a consulting project
| Traditional consulting | OptimaCX | |
|---|---|---|
| How you buy it | Day rate or project fee, quoted on request | Published monthly price |
| What arrives | A report and recommendations | Redesigned menus, scripts, trained staff |
| When it ends | When the document is delivered | It does not — quarterly optimisation |
| Who implements | You do | We do, then measure it |
| Priced for | Groups and chains | Independent properties, 50–300 rooms |
What the partnership covers
Menu engineering
Every outlet analysed against your POS data, then redesigned — layout, anchoring, pricing architecture, descriptions — in print and digital.
Learn moreGuest experience audits
A trained assessor stays as an ordinary guest and scores every touchpoint on revenue leakage rather than service compliance.
Learn moreF&B upsell training
Scripts written against your actual menu, a pocket card for the team, and coaching that runs on shift instead of in a workshop.
Learn moreWho this is built for
Boutique hotels and resorts, roughly 50–300 rooms
At least one restaurant plus pool or beach service
Leisure destinations where guests are in spending mode
30+ covers a day and F&B that matters to the P&L
Independently owned or part of a small group
No in-house revenue management team for F&B
If your property is materially smaller than this, or F&B is a breakfast room only, we will tell you on the first call rather than sell you a package that cannot pay for itself.
Pricing, published
Almost nobody in this category publishes prices. Ours start at €299 per month at our base regional tier and run to €1,699 for quarterly on-site work in premium destinations, on 12-month partnerships. If our onboarding audit does not find at least 3× your annual fee in annualised opportunity, we refund the onboarding fee and you keep the audit.
Before you hire anyone
What do menu and F&B consultants actually cost?
Almost nobody in this industry publishes pricing. Here are the actual ranges, including ours.
What does a hotel F&B consultant actually do?
The category covers everything from kitchen design to a spreadsheet. Worth knowing which one you are buying.
Menu engineering: software vs consultant vs doing it yourself
All three work. They fail in completely different places, and that is what should decide it.
Hotel F&B benchmarks: what the numbers should look like
Useful benchmarks, honest caveats, and the two numbers most properties have never calculated.