Hospitality Resource Group

Hospitality Resource Group Restaurant Consulting firm based in Florida specializing in marketing, new concept development, restructuring and management development.

We will utilize our more than 50 combined years of hospitality experience to inspire every partner of ours to achieve their goals. Every aspect of our restaurant consulting and management consulting practice stems from our passion for providing customers with exceptional service, food, and environment.. We help shape and share in our clients’ visions and joyously celebrate in their ultimate successes. Ours is clearly a journey of passion and commitment.

Hot take: your menu is either working for your margins or working against them. There is no neutral.Most operators treat...
07/17/2026

Hot take: your menu is either working for your margins or working against them. There is no neutral.

Most operators treat menu design like interior decorating — a little thought, a little flair, done. Meanwhile, that "signature dish" that gets all the Instagram love is quietly torching your food cost, tying up your line for 12 minutes a ticket, and delivering a margin that would embarrass a lemonade stand.

Here's what I actually do: align your dish design with your COGS, your labor cost, and your cover count capacity — so your menu becomes a margin protection strategy instead of a beautiful liability.

The result? Less waste. Better throughput. Higher revenue per seat. Not eventually — measurably.

If your menu hasn't been looked at through that lens, I promise you it's costing you more than you think.

Ready to find out how much? 👇

🔗 https://wix.to/9d2ujfp

Let's play a game. Pick the emoji that lives rent-free in your head at 2am:🧾 COGS that somehow keep climbing no matter w...
07/17/2026

Let's play a game. Pick the emoji that lives rent-free in your head at 2am:

🧾 COGS that somehow keep climbing no matter what you do
🗑️ Food waste that would make your accountant cry
⏱️ Labor costs that have absolutely no respect for your P&L
📉 Revenue that's been "about to turn around" for three quarters

I've been doing this long enough to know that most operators aren't struggling because they don't care — they're struggling because nobody ever handed them a real system. So I'm polling actual operators to find out where the bleeding is worst, then mapping the fastest route to fix it.

Lower COGS. Smarter labor. More covers. Better revenue per seat. Not theory — measurable results.

Drop your emoji in the comments. And if you're ready to stop diagnosing and start fixing, let's talk.

📅 Schedule a consult: https://wix.to/SyWzxWM

Client spilled 37 gallons of soup in a single weekend because the prep line was “moving too fast.” The uncomfortable tru...
07/17/2026

Client spilled 37 gallons of soup in a single weekend because the prep line was “moving too fast.” The uncomfortable truth: sloppy prep costs you real COGS every week. 🍲 Fix: enforce batch prep templates with timed checkpoints - audit showed one client cut prep waste by 18% within 30 days. Outcome: reclaim ~3-5% of COGS. 🧾 Second mess: bartenders overpoured to keep guests “happy.” The truth: generosity isn't profit. Fix: install calibrated pour spouts + one surprise audit per week - result: overpouring dropped 45%, saving ~2-4% COGS. 🍽️ Third mess: miscoded leftover inventory hiding spoilage. The truth: bad books equal invisible losses. Fix: daily spoilage log with photo proof and a quick line-item reconciliation - spoilage flagged fell 60%, reclaiming ~1-3% COGS. We teach your team the audit skill so you won’t need us forever. Which one of these is bleeding your margins right now?
https://wix.to/UJtfYYa

A client was pricing a pasta at $18 because “that’s what customers expect.” Their food cost was 42% and the plate lost m...
07/16/2026

A client was pricing a pasta at $18 because “that’s what customers expect.” Their food cost was 42% and the plate lost money every night. The uncomfortable truth: most menu prices are hopes, not math. One fix: reprice that pasta using HRG’s audit lens - cost it raw, add real prep waste, set a margin target, then test a $22 price with a trimmed garnish. Result: food cost dropped to 28%, margin went from negative to healthy, and ticket times sped up because the kitchen standardized prep. We teach you to do this yourself, so you won’t need us forever. What’s the single cost that keeps you up at night?
https://wix.to/4wToQCc

A client once served 30 covers while their kitchen ran out of protein halfway through service - they lost 22% margin tha...
07/15/2026

A client once served 30 covers while their kitchen ran out of protein halfway through service - they lost 22% margin that night. Here’s the uncomfortable truth: sloppy labor planning and invisible COGS leaks aren’t excuses, they’re predictable failures. One blunt fix: tie each station’s prep to a single measurable output (plates per hour) and force a five-minute handoff at shift change to adjust mise and orders. We teach you that skill so you don’t need us in six months - unlike consultants who make you dependent. Want the one-page labor & COGS checklist (free today) and to nominate a small restaurant for a complimentary micro-session? Who do you think needs this most?
https://wix.to/V54ncgo

Last week a client sent me a video of a server wandering the kitchen for seven minutes because no one told them who'd ta...
07/14/2026

Last week a client sent me a video of a server wandering the kitchen for seven minutes because no one told them who'd take the next ticket. That seven minutes cost them labor, tickets sat, and a table left-every shift. The uncomfortable truth: your staff waste time because leadership hasn’t trained them to stop it. Here’s one blunt fix-10-minute shift huddles with a strict checklist. We train managers how to run the huddle, coach the exact language to use, and teach them which metrics to read in real time (seconds-to-first-buss, on-queue ticket age, and station coverage). Clients who stick to it see consistent labor-efficiency gains in the 6-12% range within weeks. It costs almost nothing, becomes a culture move, and we teach your team the skill so you won’t need us forever. Want to see a sample checklist from a real operation?

Our client once served a “family-style” pasta bowl that used an extra cup of sauce per cover - and wondered why food cos...
07/13/2026

Our client once served a “family-style” pasta bowl that used an extra cup of sauce per cover - and wondered why food costs kept climbing. Here’s the uncomfortable truth: sloppy portions and menu architecture are profit leaks, and small recipe tweaks matter more than another pricey rebrand. One unconventional fix: stop offering free side swaps and instead design a single portion standard that’s easy to execute and priced to reflect true cost; train servers to suggest a single high-margin pairing that feels like a choice, not an upsell. We teach you how to run a COGS audit so you can spot those half-cup and quarter-ounce drains yourself - then adjust recipes and prices without wrecking guest satisfaction. Tell me: what’s the one dish you suspect is bleeding margin right now?
https://wix.to/pvt9UcY

Client forgot to close the walk-in door every night; beer warmed, produce wilted, and the nightly loss looked like a pre...
07/10/2026

Client forgot to close the walk-in door every night; beer warmed, produce wilted, and the nightly loss looked like a predictable leak. Here’s the uncomfortable truth: sloppy habits cost more than menu mistakes. We taught one unconventional fix - a single named role: Night Custodian. That person owns a five-minute closing sequence (door check, temp log, FIFO reset), empowered to stop the blame game and enforce accountability. Result in 30 days: nightly labor down, COGS cut noticeably, and staff stopped hiding problems instead of solving them. We teach the skill so you can run it without us in six months. Want the step-by-step for naming and onboarding a Night Custodian at your place?

Last week a client served 800 covers and still lost money because their daily COGS reports were off by 3 percentage poin...
07/09/2026

Last week a client served 800 covers and still lost money because their daily COGS reports were off by 3 percentage points - they were buying like it was banquet season and charging like it was a Tuesday. Here’s the uncomfortable truth: small, consistent COGS variance kills monthly profit faster than any slow week.

We tightened one metric: daily COGS variance vs. forecast. Instead of vague audits, we taught the manager to record variance each service, compare to our custom dashboard, and act on a single adjustment: trim high-cost items that spike variance that day. One modest 1.5% reduction in variance turned into a $6,200 boost in monthly profit for that location - numbers pulled from our consulting outcomes and tracked with our variance-monitoring tool.

This isn’t magic. It’s a repeatable skill we teach so you won’t need us forever - you’ll know how to watch the metric and fix it the next time someone orders an unnecessary case of protein.

Want to see the specific dashboard view we use and how to set up the same alert for your team?

Last Friday a client was pouring two ounces of rye into an Old Fashioned and calling it a ‘premium serve’-then wondering...
07/08/2026

Last Friday a client was pouring two ounces of rye into an Old Fashioned and calling it a ‘premium serve’-then wondering why margins were flat. Brutal truth: small pouring habits and sloppy garnishes quietly eat profit every shift. Try one fix: replace the heavy rye with a high-margin blended whiskey and swap a costly orange peel for a lemon twist-same perceived quality, half the unit cost. Do the math once and teach your team the pour-and-recipe audit so it sticks across shifts; that’s the skill we train, not a forever retainer. Want the per-shift revenue lift if you cut cost-per-drink by $0.75 on 120 cocktails?

Address

Naples, FL
34110

Website

,

Alerts

Be the first to know and let us send you an email when Hospitality Resource Group posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share