Replacing a luxury hotel restaurant with a Coastal Italian concept while the existing outlet stays open. Culinary framework, chef recruitment, a 40-45 dish R&D pipeline narrowed to 16-22 for opening, and 80% of the opening chef's time protected for development. Opening 2027.
A luxury hotel of more than 500 rooms with five culinary outlets, fragmented leadership and missing controls. The assessment found 20 failure points and approximately $500,000 in annual exposure; 13 of 17 interventions were live by the end of the initial engagement.
Most hotel restaurants don't lose money on the food. They lose it on a structure built for an amenity and measured as a business. The five real causes, the correct transition sequence, and the four numbers that tell you it worked.
