Case Study
Opening a hotel restaurant in Tbilisi on schedule
How FnB Solutions took a boutique hotel restaurant from empty kitchen to first service in ten weeks — menu, operations, and staff trained to one standard.
February 2025 · 4 min read
Client
Boutique hotel, Old Tbilisi
Services
Menu Development, Operations, Staff Training
Duration
10 weeks
Result
Opened on schedule with a 32% food cost target
The brief
A boutique hotel in Old Tbilisi wanted a breakfast and dinner restaurant that would feel like a destination rather than a hotel amenity. The kitchen was brand new, the team was hired but untrained, and the opening date was fixed to align with the high season.
What we did
We started with the menu. A focused seasonal menu was engineered around local Georgian produce and a clear food cost target of 32%, balancing signature dishes that travel well on social media with high-margin staples that carry the service.
In parallel, we built the operating system: prep lists, opening and closing checklists, supplier workflows, and par levels for the bar. Every station had a written standard so the team could repeat a good service cover after cover.
Staff training ran across the final three weeks. Front of house learned the menu story and service sequence; back of house drilled portioning, plating, and timing. We ran two full dress rehearsals before opening night.
The result
The restaurant opened on the planned date with a stable kitchen, a menu priced to margin, and a team that could run a full service without the consultants in the room. Food cost held within target across the first month of trading.