Full audit of rooms, housekeeping, and kitchen. We handle OS&E planning, menu design, OTA setup, and room readiness before the first guest arrives.
Deliverable: Day-by-day Pre-opening Plan
The first 30 days are critical. We provide daily supervision, implement SOPs on the floor, and provide live mentoring to ensure your team is confident.
Deliverable: Active SOPs & Checklists
We focus on behavior. From grooming and Front Office etiquette to F&B service basics. We conduct department audits and create improvement plans.
Deliverable: Service Improvement Plan
Full operational audit and menu engineering. We simultaneously launch pre-opening marketing: social media teasers, local tie-ups, and review strategies.
Deliverable: Menu Engineering & Launch Offers
We stay involved. Weekly audits, P&L cost reviews, OTA pricing guidance, and review monitoring to ensure your property stays profitable.
Deliverable: P&L Review & Weekly Audits
Absolutely. Small hotels often suffer most from lack of systems. We scale our "Turnkey Support" to fit boutique needs, focusing on personalized guest service and OTA visibility to drive occupancy.
Yes. Franchising requires rock-solid documentation. We create the "Franchise Playbook"—standardized recipes, SOPs, and training manuals—ensuring your brand quality remains consistent across 10 or 100 locations.
High food cost often stems from wastage, theft, or poor menu pricing. We conduct a full audit of your procurement, recipes, and kitchen practices to identify the "leaks" and bring that cost down to industry standards (typically 28-32%).
