Client names are anonymized per NDA. All metrics are real and verifiable against internal project records.
5-star Bodrum resort, ~280 rooms
By mid-season food cost dropped 6 points, breakfast revenue rose 18% with add-on sales, and NPS recovered visibly.
Read case studyFine-dining restaurant, 42 covers
Listed with Bib Gourmand in year two; average check rose 22%, repeat-guest rate climbed meaningfully, and team confidence transformed.
Read case studyBoutique cave hotel, 38 rooms
Dinner capture rose from 22% to 46%, F&B revenue per guest climbed 41%, and the hotel reached TripAdvisor Top 3 in the region.
Read case study50m+ private yacht, 12 guests
Zero service complaints across 14 days, re-booked the following season, and invited onto the owner's second yacht for the next charter.
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