Fractional F&B Management for Hotels
Your F&B should work, regardless of who is in the kitchen.
We make your hotel's F&B independent of individuals and profitable. Built as a system, led by a head chef, drawing on the experience of every property we work with.
25+
Years of expertise from founder Tim Plasse
As long as F&B depends on one person, it's your biggest risk.
In most properties, the kitchen stands or falls with the person at the stove. When they leave, quality suffers, and the search starts over. Good kitchen expertise is becoming increasingly rare and expensive. A single property can barely afford it on its own. This makes F&B the greatest lever for profitability — and at the same time the greatest source of uncertainty.
First the business model. Then the concept. Then the execution.
Most people start with the menu. We start with the numbers. First we determine whether the F&B operation is economically viable. Only then come the concept, menu, and technology.
Technology is always part of our thinking from the very start.
Business Model
Concept
Execution
The strength of a chain. The freedom of an independent hotel.
Chains aren't superior because of their size, but because of shared knowledge and clear systems. That's exactly what we bring to your property, without it losing its independence. What we solve once, benefits everyone.
Three steps to an F&B that works without you.
F&B System Check
We analyze numbers, location, and competition and recommend the right path. Fixed price, clear result.
Build
We build the system: concept, costing, staffing model, technology, and a training system that lets you onboard new staff yourself.
Fractional F&B Management
We manage your F&B on an ongoing basis. Weekly steering, a monthly F&B Heroes member on-site, continuous development.
Three Paths, One Goal: Profitability
Path 1: Hybrid
System backbone for efficiency, fresh à-la-carte components for quality.
Path 2: System Kitchen
Standardized production based on modern kitchen equipment, designed for fluctuating footfall and a reduced menu offering.
Path 3: Robotic
24/7 automated preparation, wherever volume and economic viability align.
We don't sell machines. We tell you when one is worth it — and when it isn't.
From real practice, from real operations.
Hotel Group
As Head of F&B Development, we support a growing hotel group in building a systemic F&B across multiple locations.
TAMTAM The Feelgood Foodcourt
With TAMTAM in Hamburg, we run our own food court as a live reference. At our own risk, not just in theory.
25 Years of Experience
From our own operations and accompanying hundreds of concepts.
Predictable costs. Access to expertise.
Not every hotel can afford a full-time head chef. Our Fractional F&B Management costs a fraction of that and secures quality through a system of experienced head chefs and operations managers. We sell neither hardware nor food. Our recommendation stays neutral and oriented solely towards your success.
Which path fits your property?
Find out in 2 minutes whether a hybrid, system kitchen, or robotic concept suits your location.
Start Quick CheckReady to make your F&B independent?
Start with the F&B System Check. In one analysis we clarify your status quo, the right path, and what it means economically.
Request F&B System Check