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Hotel F&B10 weeksIllustrative engagement
Bodrum 5-star resort: breakfast P&L turnaround
5-star Bodrum resort, ~280 rooms
- Food cost
- 34% → 28%
- Breakfast revenue
- +18%
- Service time
- −22%
Situation
Despite high breakfast volume, food cost sat at 34%, guest complaints were rising and service jammed at peak hours.
Intervention
Menu engineering, station redesign, prep timeline standardization, team rotation rework and a weekly waste audit cadence.
Outcome
By mid-season food cost dropped 6 points, breakfast revenue rose 18% with add-on sales, and NPS recovered visibly.
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