F&B Intelligence
Hotel F&B Optimization
Understand where your hotel's F&B stands, which venues are creating value and which are falling behind — and what you should do about each of them.
Get my hotel F&B optimization report→Who is this for?
Built for owners and operators
Because a hotel's F&B is now part of the room booking decision — and because most F&B money is spent on the wrong venue.
Built for hotel owners, asset managers, management-company leaders and general managers who need to know which venues deserve investment, which deserve attention, and which deserve to be left alone.
How it works
Four steps, minutes apart
Name your hotel and your competitive set
Your property and up to five competitors. Four questions in total, and none of them about your P&L.
Aselios studies the estate and the market
Every venue you run, every venue they run, and the independent restaurants and bars that set the standard where you are.
Confirm the estate as we read it
We show you what we found and how we read each venue. Correct anything we got wrong; the diagnosis never waits on you.
Your diagnosis and your priorities
An owner-grade report: where you stand, why, venue by venue what to do — and what not to spend money on.
What is inside
Your deliverable, broken down
The Aselios F&B Performance Fingerprint
Five numbers answering the five questions that decide whether F&B is working: can demand find you, what guests say, whether anyone chooses you for yourselves, whether each concept is still right for its space, and whether the estate covers what your market actually eats and drinks.
Where you stand — against your set and against the street
Your competitive set, venue by venue. And the independent restaurants and bars that set the local standard, because a hotel cannot be congratulated for being the best of five mediocre hotel restaurants when the street outside is stronger.
A verdict on every venue
Leave alone and protect · improve · reposition · rebuild · retreat. Including the venues where the honest answer is that they are working and should be left alone — and the ones where competing harder would be money badly spent.
Concepts that may no longer be right
Where a concept has stopped fitting its space, its property or its market, we say so — and whether another territory, a brand, or an operator partnership deserves investigating. We stop before designing it: that is a different piece of work.
What to do first, and what not to fund
The gap that matters most, argued from the evidence, with the immediate moves separated from the structural ones. Every recommendation says which weakness it closes and why that level of intervention.
The Aselios F&B Performance Fingerprint
Five numbers. Five questions a GM actually asks.
Your estate comes back with a fingerprint — one score for each of the five things that decide whether F&B is working. You do not need to read the machinery underneath them. You need to know which of the five is costing you money, and what to do about it.
VVI
Venue Visibility Index
“Can demand find us?”
GSI
Guest Sentiment Index
“What do guests say once inside?”
DPI
Destination Pull Index
“Does anyone choose us for ourselves?”
CFI
Concept Fit Index
“Is this still the right concept for this opportunity?”
ECI
Estate Coverage Index
“Does the estate cover what this market actually eats and drinks?”
The bar moves with the hotel. An airport hotel is not marked down for having no destination restaurant, and a captive resort is held to a higher standard on guest sentiment, because its guests cannot walk out. The score is the same everywhere; what good means depends on where you are.
What you receive
A diagnosis, then a decision for every venue
Not a research document. A report that reaches a conclusion: your context, your fingerprint, how you sit against your competitive set and against the market that competes for your guests, the gaps that actually matter, and what to do about each venue.
Leave alone / protect
It is working. The report says so, says why, and tells you what would put it at risk — the cheapest recommendation in any estate.
Improve
The concept is right and the execution is not. Digital, menu, service, staffing, programming, distribution — usually the fastest money in the estate.
Reposition
The venue is sound and nobody knows it, or it is chasing the wrong guest. Identity, positioning, pricing, occasion.
Rebuild
The concept has stopped fitting its space or its market. Reconcept, renovate, change the F&B mix — and never on one weak signal alone.
Retreat
Competing harder would be money badly spent. Operate the minimum, lease it, partner it, or convert the space. Not a worse answer than rebuilding — often the better one.
And what not to fund
Named, with the reason. The most-quoted page of any honest advisory document is the one that tells an owner where not to spend.
Who you are measured against
Your competitive set — and the street outside it
The hotels you name
Up to five competitors, studied venue by venue. Who is ahead of you, on what, and which of those differences is worth acting on rather than merely noting.
The independents that set the standard
Your guests do not compare your restaurant with four other hotel restaurants. They compare it with the best place within walking distance. So we look there too — and where the street is stronger, the report says so plainly.
Pricing
Pricing
Launch price
$249
Flat rate · your estate, up to 5 competitor hotels, and the independent market
One-off purchase. No subscription.
Not yet open for orders
Hotel F&B Optimization is in final validation
The diagnosis is built and the deliverable is being tested against real hotels before it is sold. We would rather show you the product honestly than take an order for a report we have not yet proved. Nothing on this page charges anything or starts anything.
Already working with Aselios? The rest of the range is available now — see the solutions.
Where this goes next
When a concept needs replacing, not repairing
Hotel F&B Optimization tells you that a concept has stopped fitting, and what territory might fit better. It stops there on purpose. Testing a specific concept against a market is F&B Concept Validation; building it is F&B Concept Creation. One question at a time, properly.