Hospitality Consulting Services

Operational Audit

Duration: 14 days

Objective: To analyse the current operational, financial, and service performance of the Client’s hospitality business.

Services include:

  • Comprehensive Food & Beverage operational audit

  • Kitchen workflow assessment

  • Menu engineering analysis

  • Labour productivity analysis

  • Food cost and procurement review

  • Revenue performance analysis

  • Guest journey and service evaluation

  • Staff structure and productivity review

Contact for Pricing
A dimly lit kitchen with two men preparing food. Overhead, a row of white lights are hanging. The background shows a menu on the wall and bottles on shelves. The foreground features a glass of water and a blurred reflection of the scene.

Operational Transformation

Duration: 90 days

Objective: Implement operational improvements identified during the Audit phase to enhance profitability and operational performance.

Services include:

  • In-person consulting, with 6–8 days on-site

Get in touch to access the full program and detailed schedule.

Contact for Pricing
Two people sitting at a table, looking at tablets, with one person gesturing while speaking, in a modern office setting.

Retention Advisory

Duration: Ongoing

Objective: Following completion of the Transformation Program, you may engage HPK on a retention advisory basis to maintain operational performance improvements.

Services may include:

  • Monthly operational performance review

  • KPI monitoring

  • Strategic advisory

  • Menu updates and seasonal adjustments

  • Supplier cost reviews

  • Staff performance support

  • Financial optimisation strategies

Delivery method:

  • Monthly remote consultation

  • Optional on-site visits if required

Contact for Pricing
Laptop with a data analysis dashboard displaying graphs and statistics, placed on a reflective surface with a blurred background featuring a wooden door and a glass window.

“HPK delivered a clear and measurable turnaround in our 4-star hotel’s Food & Beverage operations. Within 4-6 months, food cost was reduced from 37% to 29%, while average spend per guest increased by 15%. Menu engineering, purchasing controls, and improved kitchen organisation significantly reduced waste and improved consistency.”

Kate, Restaurant General Manager, Canberra

Meet Your Consultant

A smiling male chef in a black hat and striped apron standing in a restaurant kitchen with a fire in the background. Executive Chef Federico Pitasi, F&B and kitchen operations consultant at HPK Consultancy, in a commercial kitchen in Australia.

Federico Pitasi
Executive Chef & Founder

Federico Pitasi
Founder of HPK Consultancy

Federico Pitasi, Founder of HPK, brings a high-performance mindset shaped by elite sport, formal business education, and international hospitality leadership.

Holding a Bachelor of Business, major in Sport Management, he has delivered results in high-pressure kitchens across Rome, Sydney, and Canberra – building disciplined, resilient teams that drive consistency, accountability, and measurable performance

More About Federico