Lead planning of events and business meetings/conferences, establishing the vision, managing the ideation, planning, and execution process.

Identify, research and secure venues and vendors, conducting site inspections and contract negotiations.

Develop and manage event budgets, track expenses during planning process, review and process vendor invoices and payments.

Deliver start-to-end event services (but not limited to): venue management, contracting, event timelines, attendee communications/invitations, registration/RSVPs, hotel room block, list management, transportation, food and beverage, décor, function space allocation and room set-ups, speaker and sponsor coordination, AV/production, design collateral, event branding, mobile apps, off-site activities, branded items, shipping, compiling and distributing electronic briefing documents and on-site set-up and supervision

Leave it to us to develop and or manage your private Events & Catering Department by implanting catering strategies that align with your companies overall goals.

We have a culinary team who can work in any space and identify how to utilize your space by creating efficient procedures and improving the use of each space that is used for events or catering.

Our team’s feedback will help your team and company be more efficient and profitable by improving or creating SOP’s, Menus, F&B Packages, and Event Staff Team.

We can help with branding and the purchasing of event & catering equipment. We believe that investing in your events department by focusing on elevating your events will not only set you apart from your competitors but also increase your yearly sales and create longevity while obtaining and retaining clients and business opportunities.

Menu engineering is a powerful tool for the hospitality industry. It offers a structured approach to maximizing profitability and enhancing customer satisfaction.

By categorizing menu items, designing an effective layout, employing strategic pricing, controlling costs, incorporating customer feedback, leveraging technology, and conducting regular reviews, businesses can optimize their menus and drive success in the competitive food and beverage market. Implementing these best practices based on hard data will ensure that your menu meets and exceeds customer expectations while boosting your revenue.

BDH can identify and promote high-margin items, reduce the number of low-performing or profitless dishes, and optimize menu design, the restaurant significantly improved its bottom line. 

Focusing on these strategies can create a menu that not only delights customers but also enhances the overall profitability and efficiency of Hospitality business operations.

In today’s competitive labor market, ensuring your employees are engaged and strongly aligned with your organizational culture is a must.

Hotels, Resorts, Clubs, Restaurants, and Food service operations are continually required to update policies, procedures, training and compliance.

Paying close attention to the changing needs of your staff, operation, legal obligations and risk management, and especially your guests’ expectations is essential in achieving success. Ensuring your organizational culture matches your desired guest experience.

Proactively identify operational problems, project related issues, changes, variances and contingencies that may arise, while facilitating problem resolution.

Directly oversee staff and or management team to drive process improvements and implement policies and procedures.

We’ll leverage our expertise to optimize workflows, support facility upgrades, and uphold our commitment to quality, sustainability, and continuous improvement.

Work with a beverage consultant who can help your bar, nightclub or restaurant develop offerings that are priced strategically and provide a refreshing and memorable experience for your guests.

Available services range from bartender training, quality control, and financial analysis to bar manual development and signature drink creation.

Our team can also advise you in the build-out of your bar to ensure service & operation efficiencies

Through our years of experience, we can identify profitless production and operations to provide strategies to improve your bottom line.

We will evaluate offerings and pricing to fine-tune or create menu product offerings and pricing strategies that will increase sales and improve P&L.

We are fully capable of stepping into management or oversight roles to implement solutions and make necessary adjustments to improve operations and profitability for your F&B business. 

By providing the best possible service of F&B within hotels & hospitality venues by analyzing operations and identifying inefficiencies to provide efficient and effective solutions.

Our services can help your business to implement new practices, negotiate better deals and generate savings and costs reduction, building long term relations with their suppliers and partners,