No more wasting goods and money in your business
We help owners from Zakopane and the surrounding area regain control over their kitchens and schedules. No fluff – we step in, count, and show you where your profit is escaping.
Book a 15-minute callNumbers don't lie
We lower Food Cost by an average of 11.2% in the first 3 months.
Work done on time
We implement cleaning and service standards in 14 business days.
Specific actions, not theory
We are not theorists from Warsaw. We have been based in Zakopane since 2016 and we know how hard it is to work during peak season.
Transparent rates
We know the value of money. Our services usually pay off after 39 days of cooperation.
Express Audit
Most chosenFor restaurants that feel money is slipping through their fingers.
- Full Food Cost analysis
- Verification of 12 key suppliers
- Ready savings plan in 7 days
- Identification of the 3 biggest budget gaps
Seasonal Support
Permanent care over your profit throughout the high season.
- Monthly warehouse control
- Training for new employees
- Work schedule updates
- 24h trainer access for emergencies
WHY US
Work done on time and without fuss
We are practitioners. We have run kitchens and receptions ourselves before we started advising others.
See all servicesReal returns
In 2024, we recovered a total of 4.7 million PLN for our 47 regular clients.
Fast contact
Our average response time to urgent inquiries is 47 minutes. We work when your hotel is alive.
Local experience
Proven in Tatra conditions. We know how to manage a 30-person team during winter holidays.
Quick test
Where is your profit escaping?
Answer 4 short questions and check where your facility is wasting the most money.
Numbers don't lie — our analyses
Honest talk about what works in Zakopane's gastronomy and hospitality. No fluff.
How to recover 4,320 PLN from kitchen waste in one season
We show a simple way to weigh what lands in the bin and how to change orders with suppliers to stop throwing away money.
3 schedule errors that cost you 138 overtime hours per month
Analysis of errors in shift planning in hotels with over 30 rooms. Find out how to arrange a plan so that employees are rested and the budget fits.
Why don't waiters sell more expensive dishes? Our test results
We trained 84 waiters last year. Here is the main reason they are afraid to suggest wine and desserts.
Cleanliness checklist for housekeepers: 17 points that must not be missed
Ready-to-print document. We reduced room cleaning time by 9 minutes while maintaining a four-star hotel standard.
What we learned after auditing 23 guesthouses in 2024
An honest summary of the most common problems in small accommodation facilities. Check if your company is making the same mistakes.
How to talk to a supplier to get a 5.4% discount at the start
Negotiations in gastronomy are not just about arguments over price. We show which arguments work on wholesalers in Lesser Poland.
Get the 17-point cleanliness checklist
We reduced room cleaning time by 9 minutes while maintaining a 4-star standard. See how we did it.
We only send specific data once a month. Zero spam.