F&B
RESTAURANT OPERATIONS & PERFORMANCE
Filippos
Perdikaris
Perdikaris
From the back office to the floor.
I spot the leaks.
I build the system.
From the back office to the floor.
I spot the leaks.
I build the system.
It's not that you're not working hard enough.
It's not about effort.
It's that you can't see where, how much, and why.
You don't need to have anything ready.
You may have no records, no costing, no written procedures.
That's not an obstacle.
That's the starting point.
You tell me what you see.
What bothers you, what you've tried,
where you think the problem is.
I come to where the work happens.
Not every day, and not to stand over your team.
I watch two or three shifts at hours that matter.
I look at the storeroom, the invoices, whatever numbers already exist.
I see how the team works and where the work backs up.
In writing.
What's happening, what's costing you most,
and in what order it's worth taking on.
Not a list of everything.
An order of priority.
I don't leave you a folder to read on your own.
We build what's missing and put it into the operation.
Measurement, procedures, costing,
a way to see what's going on without having to ask.
I stay until it works without me.
We start from where you are.
If there's nothing, we build the base.
What comes in, what goes out, what the things you sell cost, who does what.
If something already exists, we check it and build on it.
Every change needs a reason.
The fact that something was there before me is not one.
For the business.
I build what's missing, so your team keeps it running, not you.
For the people who run the shift.
One topic, one team, one date.
On your own operation, not on generic examples.
For whoever makes the decisions.
Owners who want to read their own numbers.
Managers moving from execution to management.
Professionals who want to see hospitality
from the business side as well.
One to one or in a small group, in person or online.
I don't do marketing, recipes, interior design or accounting.
I don't work with businesses that want a solution
without changing anything in the operation.
Diploma of Electrical and Computer Engineering · NTUA
I started on the floor.
Waiter, shift supervisor, floor manager.
In between, two years at a financial consultancy.
Cost and profitability analysis for a large Greek company.
Then management.
Teams of 40, in restaurants, all day bars,
hotels and a multinational quick service chain.
Openings, turnarounds, event operations,
responsibility for the numbers of the operation.
20 years in hospitality.
There's no single price.
It depends on the size of the business
and on what needs to be done.
You see the exact amount in writing, in the proposal,
after the audit.
Before that, any number would be a guess.
Yes.
It's standalone work with a written deliverable
and it can stop there.
From the first visit to the business to the written findings,
usually two weeks.
If we go ahead with implementation, the amount is deducted
from the cost of the engagement.
Yes.
That's where we start.
We set up the records, the stocktakes and the costing,
I train whoever will keep them,
and where needed we put the tools in place.
Without data there is no analysis.
There is only assumption.
They work with the financial figures.
I look at the operation behind them.
I don't do their job and I don't replace it.
You probably know more about your business than I do.
I'm not here to teach you your job.
I'm here to measure and connect
things that are hard to see as a whole in the day to day.
Yes.
Any costs arising from distance are included in the proposal.
If something isn't working right
but you can't pinpoint where,
that's where my work starts.
Or write to me.
Your message has been sent. I'll get back to you soon.