Reports from PMS, POS, stock, purchasing, payroll, finance and events.
ZACHIOTIS & CO.ORCHESTRATED HOSPITALITY
NICK ZACHIOTIS
Portfolio system loadingZACHIOTIS & CO.HIGH-END HOSPITALITY · F&B · EXPERIENCESGREECE
High-end hospitality, orchestrated.
The right expertise.
One clear direction.
NICK ZACHIOTIS / HOSPITALITY & F&BAcross hotel F&B, consulting, beverage strategy, events and product development, every brief is shaped around what it truly needs — bringing together the right people, systems and service thinking into one coherent result.
DISCOVER F&B MONTHLY CONTROL01
FLAGSHIP PRODUCT
Different systems. One clear answer.
F&B Monthly
Control.
You understand the operation. The app translates the numbers.
You do not need a finance degree to use F&B Monthly Control. If you understand how the operation works — what comes in, what is used, what is sold and what needs attention — you already understand its logic. The app brings the numbers together and explains what they mean in clear, practical language.
Request a private presentationYour numbers.
In plain language.
No finance jargon. No formulas to decode. No complicated answers.
The numbers are checked across systems, departments and periods.
What changed, why it matters and what needs your attention.
F&B MONTHLY CONTROLREPORTING BRIDGE · BY NICK ZACHIOTIS
INTERACTIVE PRODUCT DEMONSTRATION · SAMPLE DATA
PMSRevenue · rooms
POSSales · menu mix
STOCKPurchases · inventory
FINANCEP&L · payroll · budget
UNIFIED DATA MODELMap · validate · reconcile
ONE CLEAR VIEWManagement
ReportAnswers · priorities · evidence
ReportAnswers · priorities · evidence
01RevenuePMS + POS · validated
02PurchasesInventory · mapped
03Inventories12 units · reconciled
04EventsBanquet · allocated
05FinanceP&L + payroll · linked
SIX-MONTH TREND
€000 · NORMALISEDRevenue vs operating cost
RevenueOperating cost
AUG REVENUE€512.4K
COST RATIO25.0%
VS TARGET−1.2 pts
Where the revenue goes
54.9%CONTRIBUTION
Food & beverage15.8%
Labour18.9%
Other operating cost10.4%
Contribution54.9%
DEPARTMENT PERFORMANCE
ANONYMISED SAMPLERevenue, cost and result
OPERATIONNET REVENUETOTAL COSTCOST %STATUS
Operation A€248.6K€59.2K23.8%ON TARGET
Operation B€176.4K€47.8K27.1%REVIEW
Events€56.2K€12.3K21.9%CONTROLLED
Minibar€31.2K€8.2K26.4%ON TARGET
Actual vs target
ActualTarget
IRIS · BUILT-IN CONTROL GUIDEAsk the report.
Ask the report.
Understand the answer.
IRIS lets you ask the monthly report a normal operational question and receive a clear answer. It explains what the numbers mean, shows what needs attention and finds the exact detail behind the result — without changing the original data.
AUTHENTICATED · PERIOD-SCOPED · READ ONLYWhat needs my attention this month?
IRIS
Two items need attention. Revenue does not yet match the source report, and one operating cost is waiting to be assigned. Your original data has not been changed.
Why did labour rise?Where did cost change?What needs attention?
01Explains what changedClear meaning · no finance jargon
02Shows why it mattersPriorities · warnings · next action
03Finds the exact detailItem · outlet · category · value
04Protects your dataRead only · no hidden changes
01BRING TOGETHERReports from every system
02CONNECTMap and check the data
03UNDERSTANDSee what changed
04ACTClear answer · next step
Production and business data remain private.This expanded demonstration uses fictional, anonymised values to show the application's reporting depth. It contains no live client, hotel or company information.
One place for every report
F&B Monthly Control receives the reports already used across the operation — from PMS, POS, inventory, purchasing, payroll, finance and events — and brings them into one shared monthly structure without replacing the existing systems.
The operational logic stays visible
Revenue, purchases, inventories, labour, operating expenses and events are checked across departments and periods, so the relationship between the numbers is easier to follow.
Clear answers, backed by evidence
The final view explains what changed, why it matters and what needs attention, while every result keeps a traceable route back to its original source.
02
PROFILE
I work where
numbers meet
guest experience.
Over more than a decade in luxury hospitality, my work has moved from guest-facing service into F&B cost control. That progression has shaped a practical view of hospitality: service, product, operations and financial performance are strongest when they are considered as one system.
The focus is to turn that complexity into clear structures that teams can use — from purchasing and inventories to menus, service standards and monthly reporting.
Luxury hospitality experience
From menu engineering to full cost control
A product built around a real reporting workflow
BEVERAGE EXPERTISE / SENSORY KNOWLEDGEOne discipline.
One discipline.
Multiple cultures.
Certified Beverage Expert and Sommelier across wine, sake, water and tea, supported by practical experience in cigars. Each category brings its own language, ritual and relationship with the guest.
WINE · SAKE · WATER · TEA · CIGAR EXPERIENCE
Understanding flavour before redesigning the serve.
Creating guest experiences through beverage culture, communication and genuine presence.
Private hospitality experience · Mykonos
03
CONSULTING
Hotel F&B consulting
from structure to supervision.
Designed for the concept.
Measured by the result.
Menu engineering & costing
Product mix, margins, selling prices and profitability structure.
Menu & card direction
Commercial architecture, guest navigation and operational practicality.
POS & fiscal systems
Item setup, categories, prices and complete operational configuration.
Bar concepts & operational setup
From independent bars to luxury hotel outlets: positioning, workflow, roles and a service model calibrated to the guest.
Team development
Practical training for bar and floor teams, adapted to the concept, service level and operating rhythm.
Full cost supervision
Purchasing, inventory, consumption, variance and continuous performance control.
PRODUCT THINKING / MENU ENGINEERINGBalance is designed.
Balance is designed.
Not improvised.
A menu becomes commercially stronger when flavour, guest appeal, operational consistency and margin are considered as one connected system.
Training built for
real service.
Structured manuals turn expectations into visible actions: how a team prepares, presents, serves, communicates and maintains control under pressure.
Consistency · Grooming · Attention to detail
Garnish · Cleanliness · Controlled service
04
EVENTS & WEDDINGS
One brief.
The right people. One direction.
Moments designed
to feel effortless.
ATMOSPHERE / PRECISION / FLOW
Behind every effortless celebration is a structure that guests never need to see.
Every brief calls for a different composition of talent. The right specialists are brought together around one creative and operational direction — from first idea to final guest moment.
The bar becomes part
of the occasion.
Temporary bar concepts, tailored menus, service teams and guest-facing details are designed around the character, rhythm and scale of each event.
Different setting.
Same control.
For more relaxed concepts, the same operational discipline can be translated into street-food formats, live kitchens and high-energy pop-ups — with the menu, setup and service language adapted to the audience.
Operational brief
Needs, guest flow, service model and production requirements are mapped before execution.
Partner coordination
Leading catering partners, suppliers and service teams work through one clear plan.
On-site control
Timing, standards and emerging needs are supervised throughout the event.
Beverage, bar, floor and guest-service experience connects the creative plan with what must actually happen on site.
A selected network across hospitality, food and the arts allows each project to be shaped around what it truly needs — chefs, bartenders, sommeliers, food designers, photographers, writers, performers and specialist producers working through one clear direction.
05
CONCEPT IN DEVELOPMENT
Digital service,
shaped for the hotel.
A separate mobile-first hotel experience can also be configured around a property's own identity: beverage menus, refreshments, room-service selections, pricing and carefully curated pairings presented through clear, guest-friendly navigation.
For hotels that want it, the concept can be structured and set up around their own service model — discreetly, without becoming the focus of this portfolio.
PAIRING INTELLIGENCE / EXPERIENCE DESIGNPairing journeys,
Pairing journeys,
not static menus.
The direction is pairing: helping hotels turn wine, sake, water, tea, cocktails, spirits, food and selected cigar experiences into thoughtful journeys that are easy for every guest to understand and explore.
Illustrative experience concept · no live booking or hotel access06
BOOK / COMING SOON
COMING SOON · A BOOK BY NICK ZACHIOTISLearn the Why
Service. Detail. Technique.
Learn the Why
Before the How.
Service. Detail. Technique.A professional hospitality book about the thinking behind service, attention to detail, leadership, beverage culture and consistent operational performance.
“The how teaches you to repeat.Amazon release planned · Purchase details will be added when the final edition is ready.
The why teaches you to think.”
07
CONTACT
For hospitality, consulting, events
and selected collaborations.