Menu Engineering & COGS
Profitability-driven menu redesign anchored on food cost discipline, contribution margin, and operational executability.
Restaurants · Bars · Convention Centers
90-Day Restaurant Turnaround
Restaurant TurnaroundBuilt for Hotel F&B and Standalone Concepts.
MSHG stabilizes underperforming restaurants — hotel-attached and independent — through hands-on operational leadership, menu engineering, labor discipline, and a measurable 90-day turnaround model.
Institutional Standards
Operator-Led
On-Property Execution
90-Day Turnaround Model
Ownership-Focused Reporting
F&B + Beverage + Group Expertise
What MSHG Does
Operational Intervention
for Hotel F&B and Standalone Concepts.
BOH & FOH Restructure
Line-level accountability, station design, prep discipline, and service standards rebuilt from the floor up.
Revenue & Ticket Lift
Reservation strategy, cover-count optimization, upsell scripting, and beverage attach-rate improvement.
Health, Safety & Brand Compliance
Sanitation, HACCP, allergen handling, and brand-standard execution restored to inspection-ready status.
90-Day Restaurant Turnaround
A Structured Approach
to F&B Recovery.
1
Days 01–10
Diagnose
Concept audit, menu & cost review, BOH/FOH workflow, labor analysis, guest sentiment, vendor pricing, and immediate revenue leakage identification.
2
Days 11–30
Stabilize
Reset standards, re-engineer the menu around margin, restructure prep & line, restore service discipline, and align FOH on guest recovery.
3
Days 31–60
Execute
Roll out training, repositioned marketing, beverage program, COGS controls, host/reservation flow, and weekly P&L cadence.
4
Days 61–90
Prove
Demonstrate measurable movement on cover counts, average ticket, food cost %, labor %, guest scores, and net contribution to the hotel.
