1. Setting up your POS system 2. Stock management 3. Creating a menu with the right margins 4. Negotiating lower supplier prices 5. Setting prices for products and recipe-based items 6. Setting up Bolt, Wolt, Foodora and other platforms 7. Developing a HACCP plan 8. Occupational health and safety (BOZP) 9. Comprehensive fire safety for hospitality venues 10. Hygiene standards We will make your operation more efficient, bring costs under control and increase your profits. Whether you are launching a new business or want to get the most out of an established restaurant, HOSPODA ODSPODA has a solution tailored to you.
We attended the MODERNÍ GASTRO conference. Speakers included Zdeněk Pohlreich, one of the most prominent figures in Czech hospitality and media, who shared the latest news and insights from the hospitality industry.
And that is exactly why we belong there. Consultancy that works in a real hospitality operation is not developed behind a desk. It comes from hands-on experience, the numbers and keeping pace with where Czech hospitality is heading.
A POS and stock management system used by businesses across the Czech Republic. We can help you select it, configure it and train your team to use it, so it delivers more than receipts – it gives you food cost figures, margins and the visibility you need to make decisions.
Official partnerWe tailor our approach and the scope of our work to the stage your business is at. Each programme has a clear deliverable, price and deadline.
Complete visibility of every ingredient. We take over goods-in and stock management so your margins do not disappear into black holes.
Everything in the Compass programme, plus professional recipe setup. Ideal for precise cost control – for your lunch menu, for example.
A one-off system setup that pays for itself through improved margins. Your till, recipes and prices set up to make your business profitable.
A complete launch for a new business or a full overhaul of an existing one. We take your pub from the ground up to the very top. We handle everything from A to Z: Creation of a modern website and an original logo Till, recipe and stock management setup Delivery platform integration (Bolt Food, Wolt, Foodora) Full legal compliance (HACCP, occupational health and safety (BOZP)) Social media management, promotion and profitable advertising
Every business is unique. Have a specific brief? We will prepare a bespoke proposal tailored precisely to your restaurant’s needs.
For restaurants that are running well, we uncover untapped potential, digitise processes and save time and money. For businesses that have stalled, we identify what is going wrong, set the right prices and get them back to the top.
Concept, menu, suppliers, pricing and a week of training. Open with your operation ready to go, rather than improvising.
An independent review of processes across front of house, the kitchen and stock management. We identify where you are losing margin, time and people.
Selection and implementation of POS, stock management and reservation systems. Make decisions based on data, not guesswork.
Recruitment and training for chefs, front of house staff and managers. We establish roles, standards and incentives that help retain your team.
Kitchen ergonomics, ease of movement through front of house and an atmosphere that increases guest spend and repeat visits.
Food cost, margins, waste, pricing and reporting. One clear goal: stable, predictable profit.
Each stage has a clear deliverable, deadline and allocation of responsibility. You know exactly what you will receive and when.
45 minutes, with no obligation. We assess your situation and your business’s key figures.
Kitchen, front of house, stockroom, team and financial performance. A report with prioritised findings.
Specific actions, deadlines and responsibilities. We work with you to put them into practice.
We monitor KPIs, fine-tune the setup and hand over a working system.
Selected projects from the past two years. We only share clients’ names with their consent.
PIZZA · PRAGUEStock management review, a change of meat supplier and recalculated recipe costings. Operating profit up by CZK 210,000 per month.
Café · BrnoNew onboarding, predictable shifts and performance-linked bonuses. Guest ratings up by 25 points.
Restaurant · regional locationA streamlined menu, a new POS system showing actual food cost and targeted local marketing. CZK −80,000 → CZK +60,000.
A hospitality consultant analyses your operation, from the numbers to everyday processes, identifies where the business is losing margin, time and staff, and works with the owner to implement specific measures – from menus and pricing to POS and stock management systems, recruitment and team leadership.
When sales stagnate or fall, food cost rises, staff turnover increases or the owner loses track of the numbers. An audit is also worthwhile before opening a new venue or investing in a refurbishment.
The initial 45-minute consultation is free and carries no obligation. The cost of further work depends on the size of your venue and the scope of the work – we will agree the scope, objectives and results-linked fee after the initial consultation.
Initial savings in purchasing, stock management and food cost are usually visible within a few weeks. Stabilising the team, sales and margins takes one to two seasons, depending on the venue’s starting position.
We work throughout the Czech Republic. We are based in Prague and visit venues in person, because you cannot make informed decisions without understanding the kitchen and front of house.
Yes, that is what the Start Up programme is for: concept and positioning, menu and pricing, suppliers, technology, recruitment and a week of training before opening.
45 minutes with no obligation. We’ll review your business’s situation and explain honestly how we can help and to what extent – or point you towards other support.
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