Jibe Hospitality
The restaurant doesn’t have to lose money.
In a lot of independent hotels the outlet quietly bleeds cash, and the owner keeps it open out of obligation. It usually isn’t the room — it’s the concept, the menu, the labour model, and the fact that no one is running it like a business.
What the outlet costs you today, where the money leaks, and whether the concept is worth keeping or worth replacing.
Concept and menu, the operating and labour model, the cost base, and the revenue discipline most hotel F&B never gets — in the order that pays first.
We direct; your people stay — and they keep the gains after we leave. The fix has to outlast the engagement.
From a losing outlet to one that earns.
The read
Three weeks in the numbers and on the floor: what the outlet costs you, where the money leaks, and whether the concept fits the guest the hotel actually draws — kept, fixed, or replaced.
The fix
Menu architecture and recipe costing, the labour and operating model, the bar programme, and the revenue discipline — rebuilt in the order that moves the margin first.
Keep it
We train the kitchen and the floor that stay, and can hold it on a retained basis — seasonal menus, the numbers every month, a chef on call.
Sometimes the honest answer is that the concept is wrong for the building, and the room would earn more as something else. If so, we’ll say it — and we can build the replacement.
The outlets we turn around.
Loses money, or barely breaks even
A restaurant or bar that drains cash the owner covers out of obligation.
Off-concept for the guest
An outlet built for a guest the hotel no longer draws — wrong food, wrong room, wrong hours.
No one owns the margin
A kitchen with no menu engineering, no cost discipline, and no one accountable for the number.
Led by chef Luis Pous.
Thirty years in luxury hotel and restaurant kitchens — Little Palm Island to the worldwide rebrand of Asia de Cuba. The discipline that opens a new room is the one that rescues a tired one: read the outlet, rewrite the menu, cost it, and train the kitchen that stays.
See our food & beverage work →Send us the P&L.
If an outlet in your hotel is draining cash, we’d welcome a read on what it could be — kept, fixed, or replaced. We reply personally, usually within a business day. hello@jibehospitality.com · Aspen, Colorado.
Building something new instead? See our F&B concepts →