Numbers don't lie — our analyses
Honest talk about what works in Zakopane's gastronomy and hospitality. No fluff, no water – we only describe situations here that we have actually handled for our 47 clients.
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.
— Marek Gąsienica, Cost Specialist
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.
— Anna Bachleda, Operational Consultant
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.
— Piotr Wojtas, Staff Trainer
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.
— Anna Bachleda, Operational Consultant
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.
— Marek Gąsienica, Cost Specialist
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.
— Marek Gąsienica, Cost Specialist
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.
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