Baisel GASTRO Consulting — Gastronomy Consultant

Selected results

Bar, 60 seats — Berlin

F&B cost −7pp; upsell +18% in 6 weeks

Coffee shop — Stendal

Service time −25%; NPS +21

Revival Schloss Kehnert

F&B margin +14%; waste −35%

Services

Practical consulting focused on results. Choose a package or combine what you need.

Pre‑Opening

Concept, menu & pricing strategy, suppliers and SOPs — from idea to opening day.

Staff Training

Onboarding, service standards, upselling, leadership and team routines.

Cost Optimization

F&B cost control, inventory routines, menu engineering.

Why work with me

Strategy + operations. Entrepreneurial vision with hands‑on experience.

10+ years in hospitality: cafe & bar owner, hotel manager, consultant
Bilingual DE/RU — bridging markets and teams
Quick wins first, then long‑term systems
Clear deliverables: SOPs, checklists, scripts, KPI dashboards

Free checklist: 5 mistakes when opening a bar

Save money, time and nerves. Avoid the classic traps I keep seeing.

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Baisel GASTRO PDF

About me

Founder of Baisel GASTRO Consulting

I’ve built and operated hospitality concepts from the ground up — cafe & bar ownership, hotel management and hands‑on consulting across formats. I understand both the creative side and the unit economics.

My approach is practical: quick wins in the first 2–4 weeks, then scalable systems (SOPs, training, cost control). I work bilingually (DE/RU) and stay in touch via WhatsApp and email.

Concept & pre‑opening roadmaps
Team onboarding & service training
Menu engineering & F&B cost control
KPI dashboards and weekly reviews

Let’s talk

Process (2–4 weeks to quick wins)

1) Diagnostics call (30 min) — goals, format, constraints

2) On-site or remote audit — menu, staff, costs, routines

3) First fixes — training, SOPs, cost control, menu tweaks

4) Weekly review — KPIs, playbook, next sprints

FAQ

Do you work across Germany?

Yes, on-site or remote. Travel costs agreed upfront.

How do you price?

Project fee or day rate. You get a clear scope and deliverables.

When can we start?

Usually within 1–2 weeks. Emergency openings possible.

Book your free 30‑min diagnostics

Tell me briefly about your project — I’ll come back with quick wins.

Email

Baiselmm@gmail.com

+49 176 40138252

Maximilian Baisel

I build profitable bars, cafes & small hotels