Analysis
First understand what is actually happening. Figures and key metrics, offering, purchasing, cost of goods, workflows, service, leadership, team, guest experience, positioning and profitability are never looked at in isolation.
Analysis Optimization Transformation Mentoring
Hospitality on Point by Renée Gorgoglione
Personal, practice-based consulting for restaurants and hospitality. The focus is never a single topic — it is the business as a whole system.
Successful hospitality is no accident.
It is the result of a well thought-out overall concept.
Over 40+ years of experience in gastronomy and hospitality
The approach
Analysis. Optimization. Transformation.
The three pillars are the logic behind everything — and they build on one another.
Optimization
Make what exists deliberately better. Not reinventing everything by default, but identifying and improving the levers that matter: processes, costing, structures, leadership, service, positioning and profitability.
Transformation
Analysis and optimization have to lead to real change. No consulting that only produces presentations or reports. Insights are meant to take effect in day-to-day operations.
Not analysing in order to write a report.
Analysing in order to understand.
Optimizing in order to get better.
Changing so that something comes of it.
Attitude
In her own words
Quoted from the German original — translated, not smoothed.
Hospitality is not a nine-to-five job. Leadership is not a title. No team, no restaurant. No heart, no guests.
You do not recognise a good restaurant by the food alone, but by how you feel when you walk through the door.
Often within a few minutes I can tell whether someone really knows how to deal with people, or only knows the right words.
Leadership decides whether good people stay or leave. And with that, ultimately, the success of a business.
A busy restaurant alone is not success. What matters is what is left at the end — financially and humanly.
I am not a boss who hides. I would rather stand in the middle of what is happening.
The person
Renée Gorgoglione
The authority behind Hospitality on Point does not come from theory. It comes from over 40 years of running businesses herself.
Renée Gorgoglione came to Mallorca in 1984 to start a new life. Her
story began unconventionally: originally she wanted to sell melons on
the beach. 😉
Over more than 40 years she built up entrepreneurial
and hospitality experience — through a great deal of work, courage and
willpower.
She has built, run, changed and later sold bars, clubs, restaurants and a beach club. Today she runs Tapas y Más together with her partner Hamid.
Mallorca is part of her personal story and her origin as an entrepreneur. Hospitality on Point works internationally.
Why her advice carries weight
- She knows how different hospitality concepts are built and run.
- She knows operational reality, not just metrics and concepts on paper.
- She knows leadership and team dynamics from her own responsibility.
- She understands both the commercial and the human side of a business.
- She knows that decisions which look right in theory can still fail in daily operations.
On video
Renée introduces herself
A short personal intro — in English, with subtitles.
The view on the business
Always the whole, never a single part
“A successful restaurant or hotel does not come from one good idea, but from all areas working together.”
- Analysis of figures and key metrics
- Menu and beverage costing
- Cost of goods and purchasing
- Processes and workflows
- Service quality and guest loyalty
- Leadership and team development
- Positioning and profitability
- Concept development and concept optimization
- Repositioning and restructuring
- Guiding change and implementation
- Openings and new hospitality concepts
- Operational consulting and coaching on site
Mentoring
Consulting that stays in the business
Hospitality is a people business. Leadership acts directly on staff retention, service quality, guest experience and profitability.
That is why the work does not end with an assessment. Mentoring means accompanying the change as it happens — with leadership, team and the people responsible, on site.
- Expertise can be learned — character and motivation make the difference.
- Leadership is not about titles or volume.
- Respect is not a one-way street.
- A good team needs clear responsibilities, discipline, communication and trust.
- Staff retention and guest experience are directly connected.
Services
Four ways of working together
Four packages of increasing depth — from a compact look at the business to guiding a new concept from the initial idea to opening.
Package 1
€ 5,400
3 working days on site at € 1,800 per working day
A compact, well-founded analysis of the business covering the key weak points, the potential, and a concrete optimization plan.
Package 2
On request
Scope depends on the business and the objective
A considerably deeper analysis with detailed evaluation and concrete optimization measures for figures, processes, workflows, team, service, positioning and profitability.
Package 3
On request
Scope depends on the business and the objective
End-to-end support with a complete analysis, detailed optimization, concrete implementation steps, mentoring on site and a follow-up after 14 days.
Package 4
Concept Development & Support – From the Initial Idea to Opening
On request
Scope and duration are defined individually according to the project and its objectives.
Complete development and personal support for a new restaurant or hospitality concept – from the initial idea through to operational launch.
- Development and positioning of the overall concept
- Name creation and brand positioning
- Definition of target audience and offer structure
- Development of the food and beverage concept
- Menu structure, pricing and cost calculation
- Purchasing, food-cost and supplier structure
- Development of efficient operational and service processes
- Staff structure, responsibilities and leadership
- Support with staff selection and team building
- Service concept and guest experience
- Preparation and support for the opening
- Training, coaching and mentoring for management and team
- Personal support throughout the development and launch phase
Expenses are invoiced separately. All expenses such as travel to and from site, flights or mileage, transfers, rental car, accommodation, meals and any other project-related costs are invoiced separately. All prices are exclusive of statutory taxes.
Working titles — the final package names will be developed together.
Who it is for
Who works with Hospitality on Point
- Owner-run restaurants
- Restaurants and restaurant groups
- Hotels and hotel food & beverage
- Boutique hotels
- Established businesses in need of optimization
- Entrepreneurs preparing an opening
- Businesses facing repositioning or restructuring
- Hospitality concepts with staffing, structural or commercial challenges
- Operators, investors and developers with hospitality projects
Contact
Let us talk about your business
The first step is always a conversation: what this is about, what is not working right now, and what you want to achieve.
- Phone +34 609 68 68 15
- Email info@hospitality-on-point.com
- Web www.hospitality-on-point.com
- LinkedIn Hospitality on Point