Restaurants, beach clubs and hotels with F&B in Marbella, Puerto Banus, Nueva Andalucia and San Pedro: openings, profitability, marketing and teams for a demanding international crowd. In English and Spanish.
Hospitality consulting in Marbella: a market with an intense high season, high average spend and international guests. A concept or staffing mistake here is paid for quickly, and what works in August has to work in November too.
What I see every day in local venues.
International, well travelled and discerning. They compare your service with the best restaurants they have eaten in, and say so in their reviews.
Very strong summer peaks and quiet winter months. The challenge is sizing team and costs so you lose money in neither.
Expensive premises, fierce competition and skilled staff who are hard to keep. Without processes, operations eat the margin.
Concept, business plan, premises, menu, team and launch.
View serviceOperational audit, recipe costing and costs under control.
View serviceGoogle, AI, reviews and acquisition.
View serviceHiring, processes, training and leadership.
View serviceBeach restaurant opening in Marbella. Over 100 people hired on time for the season, at least 5 points lower labour cost over sales and revenue 10 percent above target. And in high season, 157 people under my lead at a beach club turning over more than 1.7 million euros a month.
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