Case Studies

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.

Develop a Video Training Series

A hotel group is launching a new menu and needs to have video training for multiple recipes. In this case the recipes and procedures are fully developed.

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.

Create a Concept Identity with Logo

An upscale hotel is introducing a new concept developed by Grill Ventures. Ownership challenged Grill Ventures to develop its identity package.

Develop Food and Beverage Training

Grill Ventures was challenged to develop comprehensive food and beverage training for a major hotel company.

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.

Reverse Falling F&B Profits for a Hotel Group

A hotel group has annual revenues in excess of $50 Million, but sales and profit margins are eroding.

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.