Most F&B businesses lose between 8% and 18% of revenue without knowing it.
It's not a lack of customers or effort. It's daily small leaks that go unnoticed — but that make all the difference at the end of the month.
€ 25,000
The average annual loss for a restaurant with €200k in revenue, due to lack of operational control.
01
Uncontrolled purchasing
Wrong suppliers, above-market prices, excess or insufficient orders.
02
Invisible waste
Without real recipe costing, the cost per dish is an estimate — often wrong.
03
Menu working against you
Your best-selling dishes are often your least profitable. The menu is costing you money.
04
Team without processes
Every staff member does things their own way. Consistency — and margin — suffer.
What I offer
Three levels of intervention. One single goal: more margin.
Every business has different needs. My work always starts by understanding where the biggest opportunities are before proposing any solution.
Level 01
Rapid Diagnosis
For those who want to understand where they're losing before making any decision. An external, technical and unfiltered assessment.
On Request
Delivered in 3–5 business days
On-site visit (half day)
Analysis of purchasing, waste and recipe costing
Report with the top 10 priority actions
30-min call to present findings
✦ Most popular
Level 02
Operational Improvement Plan
Full diagnosis plus a detailed implementation plan. The work that generates concrete results within the first 60 days.
On Request
Delivered in 10–14 business days
Everything in Rapid Diagnosis
Full recipe costing per dish
Menu engineering — profitability per item
Purchasing plan and supplier negotiation
Team procedures and workflow
Executive report + 30-day implementation plan
2 follow-up sessions after delivery
Level 03
Ongoing Consulting
For those who want real and lasting transformation. Regular presence in operations, team coaching and results tracking.
On Request
Minimum 3 months · Regular presence
Weekly or fortnightly on-site visits
Implementation follow-up
On-the-job team training
Monthly cost control and KPIs
Direct WhatsApp access
Monthly progress report
How it works
No shelf reports. On-the-ground work.
The difference between consulting and results is execution. Every step has a clear objective and a concrete deliverable.
01
Initial call
15 minutes to understand your business, challenges and whether it makes sense to work together.
Free · Online or In-person
02
On-site diagnosis
Visit to your space, analysis of purchasing, recipes and menus, observation of real operations.
1–2 days on-site
03
Report and plan
A clear document with what's wrong, what can improve and how — ordered by priority.
3–14 business days
04
Implementation
I support execution when needed. Results visible within 30 to 60 days.
Included in Level 2 and 3
+10 years in operations
About me
I know the business from the inside.
I'm not a desk consultant. I've spent over a decade working inside kitchens, managing operations, controlling costs and leading teams — in real restaurants and hotel groups, dealing with real day-to-day challenges.
That experience is what allows me to quickly identify where the problem is and propose solutions that actually work on the ground.
Head ChefF&B ManagerControllerDirector's AssistantCertified TrainerHACCP
What they say
Results that speak for themselves.
★★★★★
In less than two weeks Filipe identified where we were losing money in purchasing and recipe costing. We implemented the recommendations and the following month our margin increased by 11%.
RC
Ricardo C.
Owner · Restaurant, Coimbra
★★★★★
Fast, practical and straightforward work. The report we received was surgical — exactly the right points. I recommend it without hesitation to any food service business.
AM
Ana M.
Manager · Café & Restaurant, Leiria
★★★★★
Filipe really understands operations. He didn't come with theories — he came with solutions. The purchasing plan he implemented saved us over €800 per month within the first 30 days.
JP
João P.
Director · Boutique Hotel, Central Portugal
Ready to find out how much you're leaving on the table?
