Interim Hospitality Management Services

from € 200.00 per month

Flexibility and support when you need it

Interim Services

Our Interim Hospitality Management gives you the flexibility and support when you need it

Changes at management level is something hospitality entrepreneurs have to deal with on a regular basis. It creates a gap in the organization and slows down the development and progress of the company. In addition, it often has a demotivating effect on employees because control is reduced and uncertainty arises. Sometimes months pass before the vacancy is filled again or the new manager has been trained effectively. Interim Management of offers you the right solution. We supply experienced interim managers on a full-time basis, but also on a part-time or project basis (for a set period). Our flexibility gives you the opportunity to achieve your goals within your available budget on time.

The partners of assist clients on a strategic, tactical and operational level with issues in the field of hospitality, retail and services. Our clients are located across the entire spectrum of the hospitality industry, facility management, catering industry and real estate. Our advice is customized, practical and feasible. We really know everything about eating, drinking, sleeping and recreation. Our services include:
• management advice
• location research
• marketing research
• business plan
• feasibility study
• revenue test
• investment budget
• exploitation prognosis
• company screening
• market conformity test catering
• advice in – and outsourcing catering
• most appropriate contract form
• HACCP plan

Succes stories

A large school community in the Rotterdam area responded to us via the website to see whether the product range with regard to catering that they offer still fits in the current time.
They needed advice on examining the catering concept.
They wanted to map out the possibilities and shortcomings through interviews with various employees.
They also wanted us to take a look at their menu, the checking of the purchase prices, talking to various suppliers, developing personnel regulations and, if necessary, the new appearance of the personnel.

First of all, we mapped out the issues and published a report, after which we were asked as interim manager to lead the processes to reduce the budget deficit in the catering department.