Professional Consultation for Effective Hotel and Restaurant Operation

Ameurope Global Services can implement effective solutions for hotels and restaurants that will result in immediate savings to food and beverage operations.  Through cost reductions and efficient use of human resources, we guarantee you will reach your goal of maximum profitability in the shortest possible time.

We know that the hotel sector has been particularly affected by the recent decline in tourism, due to the global economic crisis. In response, we have taken our vast experience and knowledge of the sector, and have designed a flexible program which will evaluate the best way to increase your profits and decrease your losses.  We will then present a specific plan for improving your company’s profit margin, immediately.  In addition, we will provide instruction about how to implement the necessary measures in an effective way in order to achieve maximum operating efficiency and success, while ensuring that your staff understands the new procedures.

We possess an extensive experience in hotel and restaurant management, having managed various hotels in Costa Rica, as well as restaurants in Spain and England.  Our focus has always been on the proper training of human resources in order to establish sound practices for implementing an effective plan to optimize operations, as well as to understand the world of gastronomy.  

Our professional services are directed to small- and medium-size hotels, as well as to single-owner restaurants and chain restaurants.

Professional Hotel Consultant

Controling costs.  How to reduce costs and shrinkage in a restaurant.  How to maximize profits.

When hotel occupancy is low due to certain factors:  financial crisis, torrential rains, decreased tourism, etc., it is very important to get the maximum profit out of the restaurant and bar facilities.

In a great majority of hotels in Costa Rica, the tendency is to hire local workers, or those from nearby areas. While local workers can be a great source of employment and can benefit the local area, many do not have the proper training, which can result in inefficient operations and a cause of increased losses for the establishment.

An inadequately trained workforce that does not demonstrate the necessary skills is the main cause for thousands of dollars lost annually.  Sadly, on countless occasions, the losses go unnoticed by both management and owners.

We have been able to observe that many of the chefs and sous chefs who are taught to prepare menus by other chefs have surprisingly omitted fundamental techniques to reduce costs, such as correct storage, selection of suppliers, portion control, and keeping the work area efficient.  

Do you know how many hundreds of dollars are lost to inefficiency?  Do you know how much money is lost when portions are not properly controlled to allow for the additional consumption of desserts and drinks When we do a yearly calculation, we know for certain just how many thousands of dollars are being thrown away.

Real World Example

I want to give a real example of the program I implemented recently at a beach hotel in Guanacaste; this will show exactly how I saved the hotel owner tens of thousands of dollars.   The hotel had a policy that, due to the current crisis, was suffocating and compromising the viability of the business: all lunches and dinners were being supplied, free of charge, to the staff of 46 employees.  I immediately calculated the cost of $3 for each employee, per day (which doesn’t sound like much).  But, look at the one-year projection:  $3 X 46 employees = $138 per day X 365 days = $50,370!  This is definitely a cost that is disproportionate to the overall income of the hotel, and could threaten its future. 

The solution:  I called a meeting with the hotel staff and explained to them the details of the costs outlined above, and the reasons why a change was necessary in order protect the business from inevitable bankruptcy -- and to secure their employment long-term.  I proposed a $1 charge, per person, per day, in order to offset the huge expenditure.  Once explained, the staff clearly agreed to the measure.  Furthermore, those who did not wish to incur the new cost, began to bring food from home.  When finalized, only an average of 10 to 12 employees decided to pay the $1 fee.  This new measure began to conservatively save 30 food charges per day X $3 = $90 per day X 365 -- for a total yearly savings of $32,850.

The other 10 or 12 employees began producing a $2 per day savings (we recall the previous cost of $3) These 12 employees then result in the following overall savings:  12 X $2 per day = $24 X 365 = $8,760.

This owner saved a total of over $40,000 in one year, allowing him to breathe again by providing more finances to ensure stability for his employees.

These types of measures are best implemented by an impartial outside consultant who is not involved in daily interaction. In so doing, all measures can be explained and implemented, enabling employees to properly understand the need, thus avoiding potential personal conflict.

We will provide an Objective and Detailed Analysis that will detect problems and offer Fast Effective Solutions. 

You will appreciate how your staff will become better employees and work with greater enthusiasm, as your business begins to see greater profits.