Hospitality Consulting for Restaurants, Hotels and Food Businesses
Helping hospitality businesses make better decisions through clearer systems, stronger operations and more meaningful guest experiences.
Hospitality is the relationship between people, operations, communication, guest experience and business performance.
I help restaurants, hotels, bars, catering companies and hospitality projects transform complexity into clear systems, practical solutions and experiences that can be understood, delivered and improved over time.
Menu & Concept
When a menu, seasonal idea or hospitality concept needs clearer direction, stronger structure or better connection with the guest experience.
Operations & Workflow
When the kitchen, service or production flow needs better organisation, clearer priorities or more sustainable routines.
Documentation & Training
When recipes, procedures, standards or training materials need to become clear, repeatable and useful for the team.
Hospitality Projects
When a restaurant, hotel, bar, catering company or private project needs support in shaping an idea into a real working format.
Every project begins with observation.
Before proposing solutions, I look at the reality of the business: the people involved, the workflow, the menu, the communication, the guest experience and the operational limits.
My value lies in understanding how people, systems and guest experiences influence one another.
Strategy Session
2-hour consultation
A focused online or in-person session to analyse one specific challenge and define practical next steps.
Hospitality Audit
Operational review
A structured review of workflows, communication, documentation, food offer, guest experience and operational consistency.
Project Development
Concept and implementation support
Support for seasonal projects, menu development, restaurant concepts, guest-chef formats, documentation systems and hospitality experiences.
- Restaurant consulting
- Hotel F&B consulting
- Menu development and menu engineering
- Kitchen organisation and workflow optimisation
- Food cost awareness and operational efficiency
- Seasonal hospitality concepts
- Recipe documentation and SOP development
- Training materials and knowledge transfer
- Guest-chef collaborations and private dining formats
If you need an experienced external perspective, let’s discuss your project.
If you are developing a hospitality project, rethinking your menu or improving your operations, I would be happy to discuss your situation.
Andrea Sposini
Hospitality Systems Consultant
Chef de Cuisine
Hospitality Projects