Beef ragout in a pan

Level 3 · Outsourced F&B

Metis runs F&B. The hotel keeps the guest.

When kitchen staff are missing or succession is open: we take over the complete F&B service on a food-cost basis – you focus on your guests.

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Who does what

We operate. You set the standard.

What Metis takes on

Menu and recipe development
Calculation and food-cost responsibility
Purchasing, supply and production planning
Quality control and food-safety documentation
Reporting to hotel management

What the hotel does

Owns the guest relationship and brand
Sets the quality standard
Reviews the reports

How it is agreed

Food-cost-based fee
Defined service levels
Terms set per property

Offered as a single-property pilot first. Staffing and licensing details are agreed per country.

Pilot structure

A three-month pilot, then a fact-based decision.

1 · Agreement
Contract with an option to extend.
2 · Pre-checks
As-is analyses and a final ordering process.
3 · Go-live
First pilot house, with daily tracking.
4 · Second house
The model moves to a second site.
5 · Review
After three months: quality, profitability, scalability.

Scope and service level (1, 2 or 3) are agreed before the pilot starts.

After three months

Success criteria and the management decision.

What success means

Stable guest ratings and good acceptance of the food
Relief in staffing and lower operational complexity
Traceable gains in purchasing, waste, energy and water
A smooth ordering and delivery process

What management can decide

Extend the model at the pilot houses
Roll out to further houses with a similar starting point
Adapt the meal and service concept before scaling
Continue only if economics and operations are positive

Tracked daily during start-up: guest feedback, preparation timing, dish popularity and bottlenecks.

Your kitchen, without the worries.

Let's talk confidentially about your situation – staffing gaps, succession or a restart of your F&B.

Request a confidential conversation

Bence Árkos

Chief Operating Officer

+36 30 515 9397 bence.arkos@metisfood.hu