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Food and Beverage (F&B) Consulting

Food and Beverage Consulting
for Hotels & Restaurants

International Food and Beverage (F&B) consulting focused on profitability, cost control, and daily execution for hospitality businesses.

Schedule a Consultation Our approach

Hands-on hotel and restaurant operations.

Our approach

The 4 pillars of a strong, profitable Food and Beverage operation

We fix margin erosion through concept, processes, cost control, and team execution. If the priority is Food and Beverage profitability, see our dedicated profitability consulting.

Cocina

First pillar

F&B strategy & concept

  • Positioning and value proposition
  • Culinary concept and offer mix
  • Alignment with your brand and target guest
Equipo

Second pillar

Streamlined kitchen operations

  • Workflows and mise en place
  • Process and recipe standardization
  • Checklists, HACCP, and realistic daily controls
Rentabilidad

Third pillar

Profitability & data

  • Recipe costing and menu engineering
  • Cost and waste control
  • Simple dashboards for decision-making
Experiencia

Fourth pillar

Team & guest experience

  • Clear roles and leadership in kitchen and front-of-house
  • Practical service training
  • Consistent experience across all outlets

Methodology

How we deliver Food and Beverage consulting

We analyze real data, prioritize actions, and execute with your team to improve margins, control, and operational consistency.

Step 1

Clear diagnosis

Meetings with leadership and team, on-site visits, and analysis of sales and costs to see where margin is leaking.

Step 2

Prioritized roadmap

We define a few actions by impact and effort: menu, processes, purchasing, team.

Step 3

Hands-on implementation

We translate the plan into daily operations: recipes, protocols, training, and follow-up in kitchen and front-of-house so it holds.

Step 4

Measurement and adjustments

We review sales, margins, and team feedback to adjust menus, processes, and recipe costing and consolidate results.

About us

Food and Beverage consulting with operational rigor and strategic vision

We are Food and Beverage consultants with real operational experience. We help hotels, restaurants, and catering businesses bring order to operations, improve profitability, and keep day-to-day performance steady.

Our work combines knowledge, methodology, and analysis with rigorous execution in real operations: kitchen, service, and daily decision-making. What we propose can be implemented, measured, and sustained over time.

Behind the project are Luis Algar and Myriam Guijarro. Luis brings experience as an executive chef and F&B manager in high-demand environments, with projects that earned Michelin stars, international hotel groups like Six Senses, and recognitions such as the BBC Good Food Awards and Best Chef in Middle East Over 30.

Myriam brings strategic vision, brand building, and guest experience expertise, translating internal operations into a coherent, recognizable concept aligned with business goals.

We work as partners, integrating into your day-to-day to bring order, judgment, and decisions that deliver real results.

We specialize in Food & Beverage consulting for:

Operations & brand
Practical solutions
Specialized F&B consulting

Contact

Let’s talk about your Food and Beverage operations

We start with a short, direct call. We review your current situation and see if it makes sense to work together.

Book a call now

or if you prefer, email us at info@agfoodandbeverage.com