FROM CONCEPT TO EMPIRE
Crafting Excellence
Hospitality Haven is your partner when hotel and restaurant F&B has to deliver more than “nice vibes.” We specialise in food & beverage profit consulting for hotels, resorts, beach clubs, and standalone restaurants—using real data and real-world operations experience to turn outlets into high-performing profit centers, whether they’re currently struggling or already successful.
From our remote Profit Lab to focused on-site Margin Recovery Sprints and ongoing performance support, we bridge the gap between the P&L and the pass. We speak finance and service in the same sentence, helping owners, GMs, and F&B leaders sharpen margins, stabilize teams, and scale concepts without losing the guest experience that makes the venue unforgettable.
“We brought Hospitality Haven in because our flagship restaurant was always ‘busy but underperforming.’ The Profit Lab plus a Margin Recovery Sprint on-site gave us a new menu mix, a smarter schedule, and a team that actually understands the numbers. Revenue is up on key services and service feels calmer, not harder.”
— Owner, Multi-Unit Restaurant Group (California)
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Solutions That Scale
Whether you’re launching your first concept or scaling a global portfolio, our services are built to match your ambition—and your bandwidth.
We offer six tiered packages to help you move fast, stay lean, and build teams that stick.
Hospitality Haven Profit Lab
6–8 week remote F&B profit program that turns your real data into a clear “here’s where the money is leaking and here’s how we fix it” plan.
Margin Recovery Sprint
4–6 week focused implementation for operators who want hands-on help turning the Profit Lab plan into real margin improvements.
Monthly Performance Partner
Lightweight executive-level support to keep your F&B KPIs on track after the Profit Lab (and Sprint).
Testimonials
Field Notes

Gordon Ramsay Burger – Las Vegas
Challenge: Slow turnover and strained floor systems at a high-volume venue were costing serious profit. Solution: Implemented a predictive labor model, redesigned guest flow, trained

How One Sailing Event (and 15,000 Hungry Guests) Changed My Career
It’s 2017. I’m running my own hospitality company in Germany when I get a call: the F&B partner for Bodenseewoche—a massive sailing event—just dropped out.
