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+10
Years of
operations
15%
Average margin
improvement
5d
Full
diagnosis
F&B & Hospitality Consultant · Based in Coimbra · Working Across Portugal

Your F&B business
in Portugal deserves
a better margin.

As a hands-on F&B consultant in Portugal, I identify where your restaurant or hotel is losing margin — food cost, purchasing, hospitality operations — and deliver a direct plan to fix it.

Get a Free F&B Diagnosis View Services
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What's happening

Most F&B and hospitality 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 in food cost, accommodation management and operational processes that go unnoticed — but that make all the difference at the end of the month. In restaurants and hotels, every inefficiency multiplies across 365 days.

€ 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

Uncontrolled F&B costs

Without real recipe costing and food cost tracking, cost per dish and per service is an estimate — often wrong.

03

Accommodation losing revenue

Inconsistent occupancy rates, poorly managed revenue and guest experience below its potential.

04

Operations without processes

F&B and accommodation teams without defined procedures. Consistency and quality suffer.

What I offer

F&B and Hospitality Consulting.
One single goal: more margin.

Every business — restaurant, hotel or mixed operation — has different needs. The work always starts by understanding where the biggest opportunities are before proposing any solution.

Level 01

Rapid
Diagnosis

For restaurants, hotels or hospitality businesses in Portugal that want a clear picture of where margin is leaking — before committing to bigger changes. External, technical, on-site.

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

The most complete F&B consulting package — full operational diagnosis, food cost analysis, menu engineering, purchasing plan and a 30-day implementation roadmap. Concrete results within 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 restaurants and hotels in Portugal committed to lasting operational improvement. Monthly KPI tracking, regular on-site presence and direct access for questions between sessions.

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

F&B consulting on the ground,
not behind a desk.

The difference between consulting and results is execution. Every step has a clear objective — whether in F&B, accommodation or both.

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
Filipe Viseu, F&B and hospitality consultant based in Coimbra, Portugal
+10 years
in operations
About me

F&B and Hospitality Consultant
who knows Portugal from the inside.

I'm Filipe Viseu, an independent F&B and hospitality consultant based in Portugal, working with restaurants, hotels and accommodation businesses nationwide. With over a decade of hands-on experience inside real kitchens and hotel operations — not behind a desk — I understand that profitability in F&B isn't found in spreadsheets. It's found on the floor.

What makes my approach different from other F&B consultants in Portugal is that I've lived every role in the operation — chef, cost controller and operations director. That breadth of real experience means I spot what others miss and deliver recommendations that actually get implemented.

Whether you're running a restaurant in Lisbon, a boutique hotel in the Alentejo, an accommodation in the Douro or a mixed F&B and rooms operation anywhere in Portugal — the challenges are the same, and so is my approach: fast F&B diagnosis, clear priorities, measurable results in 30 to 60 days.

Head ChefF&B ManagerControllerDirector's AssistantCertified TrainerHACCP

Ready to find out how much
you're leaving on the table?

Book a Free 15-Min Call
Get in touch

The initial call
is free.

15 minutes are enough to understand if I can help — in F&B, hospitality or both. No commitment, no pressure. If it doesn't make sense, I'll say so directly.

◎
Location
Coimbra, Portugal
Available nationwide · Consulting in English & Portuguese

I respond within 24 hours.

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for your little ones.

Quick recipes, practical workshops and digital guides for parents who want to feed their children better — without the battles. A personal project, from a father and F&B professional.

Discover Mesa Miúda →

Project

Your F&B career deserves
more direction.

Individual mentoring and career development for kitchen professionals, F&B managers and hospitality students who want to grow with purpose.

Discover Carreira F&B →