Ned Barker / Grill Ventures began helping hotels, restaurants and others enhance their service-based and financial performance in 2005. Some of our past projects are shared below.
Reduce Food Cost / Waste
A large suburban / conference hotel provided a daily “free” breakfast buffet included in the hotel’s room rate. Overall costs were high. Hotel management had been working to reduce its waste with the support of local and regional organizations.
Convert Select Service to Full Service
A select service hotel is converting to a full service brand. There is not enough space for a traditional kitchen, yet the owner must be able to prepare and serve breakfast, dinner and banquets/meetings.
Create a Food and Beverage Feasibility Study for a New Hotel
Grill Ventures was challenged to determine, estimate and document the viability of an aggressive food and beverage plan for a new-build hotel.
Develop & Present Workshop / Measure Results
Grill Ventures was challenged to support the AH&LA develop comprehensive food and beverage food waste reduction workshop the AH&LA, and to test this at two h for a major hotel company.
Improve Labor Productivity
A successful restaurant chain was challenged by eroding profits because recession-driven revenue declines were not matched by corresponding reductions in workforce costs.
Making the Case for a New Concept
The client had a unique concept idea for a hotel lounge conversion. The client’s ideation process enabled them to verbalize the concept and its unique points and potential. However they were in need of a “statement” of the concept in order to present it to the key parties, without which the project would likely not go forward. The Concept Statement was to be presented to hotel ownership (funding), hotel management, designers, project manager and company executives.
Create Interactive F&B Financial Training for Managers
A successful hospitality company identified a gap in its training – Food and Beverage financial management and analysis. The company was concerned that its franchisees with wide experience in Select Service hotels would be challenged in making the transition to full service, and the company wished to remove some of the barriers to full service inexperience.