Business consulting for hotels and tourism
Consulting for hotels and tourism businesses, restaurants and chains: from the first check to day-to-day operations.
A hotel or tourism business lives between busy and quiet seasons, between a crowded front desk and unanswered calls, and between the plan on paper and the actual profit. Forward guides hotels, hospitality businesses and tourism entrepreneurs from the first check to day-to-day operations, and adds new tools such as voice agents and AI where they return time and money.
How do I get more bookings for my hotel?
Better operations and revenue: seasonal planning, pricing, cost structure, staff management, and the hotel’s food and beverage operations.
Restaurant, bar and room service: through the culinary offering we change the hotel’s branding, guest experience, occupancy and F&B profitability.
Voice agents that answer every call, at any hour, with no waiting
Real-time guest information, end-to-end room service orders, and service tickets routed to the right department.
The agents do not replace the front desk. They take the calls that never reach it, and hand over to a person the moment it is needed.
A restaurant or chain that wants its profitability back
Food cost, menu, operations, staffing and marketing: we find where the money is lost and build a plan with measurable goals.
For chains, groups and restaurants with significant turnover, including franchising and delivery operations.
Learn to open and run a food business, at your own pace
A digital course on opening and running a food business, for those who want to learn the way before they invest. The course is in Hebrew.
It can be combined with a feasibility check and personal guidance when you reach a decision.
Who it is for
What we do for you
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1. Feasibility check for a tourism or hotel project
Before you invest: do the location, audience and pricing hold up? We build a financial model, check the market and give a clear answer: go ahead, change course or stop.
Business feasibility check2. Better operations and revenue
Seasonal planning, pricing, cost structure, staff management, and the hotel’s food and beverage operations: restaurant, bar and room service.
Talk to us about upgrading your hotel3. Innovation and AI in the hotel: voice agents for guests
Voice agents that answer every call, at any hour, with no waiting: real-time guest information (opening hours, facilities, policies, arrival and parking), end-to-end room service orders sent straight to the kitchen, and service tickets routed to the right department with a ticket number for the guest. The agents do not replace the front desk. They take the calls that never reach it, and hand over to a person the moment it is needed.
Voice agents for hotelsConsulting for active restaurants and chains
We diagnose operations, food cost, menu and staffing, and build a work plan with measurable goals. For chains, groups and restaurants with significant turnover.
Restaurant consultingOpening a restaurant
Location and audience, menu and average check, food cost and staffing, investment and equipment, break-even point.
Restaurant consultingFood business setup and management course
A digital course on opening and running food businesses (in Hebrew). It can be combined with a feasibility check and personal guidance when you reach a decision.
Digital course (Hebrew)
How it works
Intro call
A free 20-minute intro call.
Diagnosis
What works, and where money and time are lost.
Work plan
A work plan with measurable goals.
Guidance in execution
Ongoing guidance during execution, as much as you need.
Frequently asked questions
How is hotel consulting different from regular business consulting?
A hotel lives on seasonality, occupancy and round-the-clock service. The consulting builds a plan that fits revenue swings and staff load, not a generic template.
Is a voice agent right for a small hotel too?
Yes, if calls go unanswered at night, on weekends or at peak hours. We check this in the diagnosis before deciding.
Can we start with just a feasibility check?
Yes. Most engagements start with a focused check, and the decision to continue comes after it.
Services and tools for food and hospitality
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