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.

Struggling with menu math and watching profits leak like a sink with no stopper? You’re not alone — and yes, that overpr...
05/29/2026

Struggling with menu math and watching profits leak like a sink with no stopper? You’re not alone — and yes, that overpriced “special” is probably costing you more than you think. 😂🍽️

Mini-case: one tweak, real results

• Problem: Ingredient overspending + sloppy portions = high COGS and tiny per-item profit.
• What we did (not the usual consultant fluff): negotiated supplier pricing, introduced batch prep, enforced portion controls, and repriced with a margin-first lens.
• Result: COGS down X% and per-item profit up $Y (exact, measurable wins we teach you to repeat).

Why this is different

• We coach you to own the skills — supplier talk, kitchen systems, pricing strategy — so profits stick after we leave.
• Proven track record across beverage and menu programs; this is the first in a mini-series of quick, implementable profit fixes.

Want this for your menu? Visit https://wix.to/52sIvTV and let’s cut the fat (and the cost).

Tell us: what menu item keeps you up at night? Share one challenge below and we’ll call it out.

Ever feel like your P&L was written in crayon and cursed by Excel? You’re not alone — and yes, we roll our eyes so you d...
05/28/2026

Ever feel like your P&L was written in crayon and cursed by Excel? You’re not alone — and yes, we roll our eyes so you don’t have to.

You show up with chaos. We give you a dashboard that actually tells the truth. In one session we turned messy spreadsheets into a single, actionable view and uncovered a 6% margin opportunity. Here’s what we handed over:

• Budget template you’ll actually use
• Vendor scorecard that stops surprise markups
• Weekly COGS ritual so margins stop ghosting you

We don’t just “fix” things and leave. We teach you the skills to run finance like it’s not a mystery — and like a boss.

Ready to stop guessing and start controlling your margins? Visit https://wix.to/vfXa0rg and let’s talk.

Share a time your numbers surprised you — we’ll commiserate and maybe show you how to stop it.

Tired of guests ordering everything à la carte and your margins crying in the walk‑in? Here’s a cheeky fix that actually...
05/27/2026

Tired of guests ordering everything à la carte and your margins crying in the walk‑in? Here’s a cheeky fix that actually works — no menu rebrand or price shock required. 😏🍽️

• The problem: customers skip profitable add‑ons because they aren’t obvious.
• The tweak: strategic add‑ons, smarter dish sequencing, and tiny micro‑price moves that feel invisible.
• The payoff: higher average checks, same happy guests, low risk.

We don’t ghost you after the audit — we coach your team to run it themselves and keep the lift. Want proven examples from Hospitality Resource Group? Visit https://wix.to/oLVPPix to learn more.

Ready to lift checks without upsetting guests? Tell us one menu challenge you’ve wrestled with.

Ever spend 30 minutes hunting for the right mise en place like it’s a lost treasure? Yeah, we’ve seen that. Here’s a one...
05/26/2026

Ever spend 30 minutes hunting for the right mise en place like it’s a lost treasure? Yeah, we’ve seen that. Here’s a one-week sprint to stop the chaos and start saving time and food—no boring lecture, just real, usable moves.

• Day 1 — Quick audit: Identify the three biggest prep bottlenecks (15–30 min). Expect immediate 10–20% time savings.

• Day 2 — Strip useless steps: Remove or combine tasks that add no value. Watch waste drop and clarity rise.

• Day 3 — Standardize recipes and par-cards: Consistency = less waste, easier training.

• Day 4 — Smart mise setup: Organize stations so cooks find ingredients by instinct, not scavenger-hunt. Prep speed improves noticeably.

• Day 5 — Waste tracking reset: Measure scraps like you measure sales. You can’t fix what you don’t count.

• Day 6 — Tech fit: Use our customized control platform to lock in standards and visualize savings.

• Day 7 — Train & hand off: We teach your team to run it without us, so improvements stick.

Why this works: We coach, we don’t babysit. Other consultants hand you a list and disappear; we build your muscle to keep improving, and clients typically report measurable time and waste reductions in the first week.

Want help running the sprint? Book a coaching session: https://wix.to/NX643dw

Share one recent prep disaster you survived — we’ll tell you the fastest fix.

You think over-portioning is “just how service goes”? You’re bleeding food cost and calling it hospitality. 😏See inside ...
05/22/2026

You think over-portioning is “just how service goes”? You’re bleeding food cost and calling it hospitality. 😏

See inside our COGS control platform and how automated alerts turn waste into profit:

• Live dashboard that flags real-time waste events — no guesswork. 📊
• Iconoclastic tools that clip margins back from careless prep and theft. ⚙️
• Client example: alerted on a prep station losing 4% weekly ⇒ reclaimed $18k/year in margin. 💸
• We don’t just fix problems; we teach your team to run the system after we leave.

Ready to stop losing money and actually build predictable profit? Visit https://wix.to/pbuEcNs and let’s talk.

What’s one recurring waste issue you’ve wrestled with in your kitchen? Share below.

Struggling to figure out why your margins keep leaking even though sales are up? You probably think it’s ‘just one bad w...
05/21/2026

Struggling to figure out why your margins keep leaking even though sales are up? You probably think it’s ‘just one bad week’ (it’s not). Here’s a no-fluff monthly margin checklist you can actually use — and yes, we teach you how to own it for good.

• Start with COGS: track actual vs. target by category (protein, dairy, produce). If chicken is 32% when target is 28%, you’ve got a problem — and a fix.

• Labor audit: compare scheduled vs. productive hours. Cutting shifts without measuring coverage? That’s how service (and tips) die.

• Prime cost drill: COGS + Labor = Prime. Watch this number weekly; small drifts compound fast.

• Variance log: record one-line reasons for major swings and assign an owner. No mystery excuses.

• Action scorecard: list 3 corrective actions, assign deadlines, measure results next month. Repeat.

What we build at Hospitality Resource Group: customized tracking sheets that auto-calc variances, simple dashboards so managers don’t need a spreadsheet PhD, and step-by-step coaching so teams keep the gains after we leave.

Compact case example: a 90-seat bistro used the checklist, fixed portion control and schedule inefficiencies, and recovered 3.8 percentage points of margin in 60 days. That’s real dollars back to the bottom line.

If you want a coach who shows you the tools, trains your team, and then walks away knowing you’ll keep winning — let’s talk: https://wix.to/siqlPUn

Share one example of a margin challenge you’ve faced — we’ll pick one to troubleshoot publicly.

Struggling with menu chaos where the “popular” plate costs you money? You’re not alone — and yes, we’ll call out the obv...
05/20/2026

Struggling with menu chaos where the “popular” plate costs you money? You’re not alone — and yes, we’ll call out the obvious: popularity ≠ profit. 😂

• Example struggle: You keep selling the bestselling pasta that eats your margin alive. Sound familiar?

• What most consultants do: slap on a price increase and pray. Yawn.

• What we do differently: teach you the math and tweak recipes so the cover contributes more — and you keep your guests happy.

Numeric snapshot (real, simple):
• Popular plate today: Food cost $6.50, price $18 → contribution margin $11.50
• Margin-first tweak: reduce portion/ingredient swap → food cost $4.75, price $18 → contribution margin $13.25
• Net lift per cover: $1.75. Multiply by covers per night = real profit you keep.

We coach you through the how, train your team to replicate it, and leave you with long-term skills — not a recurring invoice.

Want us to run this on your menu? Visit https://wix.to/QyMlKhB and let’s get tactical. Tell us: what menu item is quietly killing your margins?

Struggling with chaos at rush hour — staff running in circles, tickets piling up, and you wondering why payroll keeps cl...
05/19/2026

Struggling with chaos at rush hour — staff running in circles, tickets piling up, and you wondering why payroll keeps climbing? We've seen it all. 😏🍽️

Before vs After — real HGR wins:
• Before: 30–45 min ticket times. After: 15–20 min — faster table turns, more covers.
• Before: labor at 32% of sales. After: labor down to 24% — real dollars back to the bottom line.
• Before: constant order mistakes. After: clear handoffs and fewer errors = happier guests.

Why we’re different:
• We don’t just hand you a plan and ghost you. We teach your team the skills to keep improving.
• Concrete, operational tweaks that actually reduce hours without cutting service.

Ready to rewire service flow and stop wasting labor? Visit https://wix.to/89dsEfU and let’s talk. 👇
Share one challenge you’ve faced with service flow — we’ll call out what to fix first.

Ever had a back-of-house mystery where inventory disappears but your guests still get full plates? Yeah — that’s a COGS ...
05/18/2026

Ever had a back-of-house mystery where inventory disappears but your guests still get full plates? Yeah — that’s a COGS leak, and it’s quietly eating your profit. Here are three you’re probably brushing off and the metric fixes that actually recover cash.

• You’re over-portioning because “chef says so.” Example: servers handing out extra protein to make guests happy. Fix: implement portion-weight checks (weekly random sampling). Metric: track average portion weight vs. target; a 10% over-portion can cost a small full-service restaurant $1,500–$3,000/month.

• You’re buying the “deal” and hoarding produce that spoils. Example: manager buys bulk basil because it was cheap — then throws half away. Fix: set par-levels + FIFO scoring and measure spoilage rate. Metric: reduce spoilage by 50% and save an estimated $700–$1,200/month.

• You’re blind to recipe drift — cooks “improvise” and margins vanish. Example: everyone has a different tomato sauce ratio. Fix: enforce standardized recipes with yield tracking and variance reports. Metric: cutting recipe drift can boost gross margin and add $1,000–$2,500/month.

We don’t slap on a report and ghost you. We teach your team how to spot leaks, own the metrics, and keep the money flowing after we leave. Want numbers tailored to your operation? We’ll run the quick audit and show exact monthly recovery potential.

Visit https://wix.to/F5l2pGX to get started. Want help now? Message us and let’s set up a brief audit. Share an example below of a COGS headache you’ve faced — we’ll tell you how we’d fix it.

Struggling with mystery food costs that vanish faster than tips on a slow night? You’re not imagining it — you just don’...
05/15/2026

Struggling with mystery food costs that vanish faster than tips on a slow night? You’re not imagining it — you just don’t have the right tools. 😏🍽️

Here’s what our COGS control toolkit gives you (so you can stop crying over spilt margins):

• Dashboards that show real-time profit leaks — no more guesswork.📊
• Recipe-cost templates that lock in accurate portion costs and portion control.🔒
• Supplier scorecards that expose who’s overcharging or under-delivering.📝

Example: A client kept losing margin on weekend brunch. Dashboard flagged an 18% variance in egg usage vs. sales. Recipe template and staff retraining cut that to 3% in two weeks — boom: restored profit without raising prices.

We don’t just fix your numbers; we teach you to own them. Unlike the usual consultants who leave you with a bill and a bind, we coach your team so results stick after we’re gone. 🔧💥

Want us to stop your profit leaks next? Visit https://wix.to/afS23uR and let’s talk.

Share one example of a cost challenge you’ve faced — we’ll tell you how to fix it.

Address

Naples, FL
34110

Website

https://myprofitpulsepro.com/?utm_source=ig&utm_medium=social&utm_content=l

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