Maximizing hospitality asset value through strategic design, operations, and Food & Beverage excellence

We provide hospitality consultancy services for hotels, restaurants, and bars, delivering end-to-end solutions from concept development to operational excellence.

We support new openings, renovations, and operational transformations through expert restaurant consulting, hotel consulting services, and hospitality project management.

About ROB Hospitality

We provide bespoke food & beverage consulting for hotels and restaurants seeking to create exceptional concepts and elevate operational performance.

Founded and led by Roberto, whose career reflects extensive experience in concept development, hotel operations, and hotel opening projects, the consultancy brings a highly tailored approach to the design and execution of hospitality experiences. With a deep understanding of both the creative and operational dimensions of F&B, we help clients shape concepts that are distinctive, commercially sound, and aligned with the standards of today’s luxury market.

Our work is rooted in the belief that successful food & beverage experiences are never accidental. They are carefully conceived, strategically positioned, and meticulously executed. From the development of refined dining concepts to the orchestration of pre-opening and opening phases, we work closely with owners, developers, and operators to ensure every element contributes to a coherent and elevated guest experience.

With a strong foundation in hotel operations, Roberto brings a practical and disciplined perspective to each project — balancing vision, efficiency, service excellence, and profitability. The result is an approach that combines creativity with rigor, always tailored to the identity of the property and the expectations of its clientele.

His international background across Europe, Asia, and the Americas provides a broad and sophisticated understanding of diverse markets, cultural sensibilities, and evolving guest expectations.

  • "A creative, focused, and results-driven hotel executive, passionate, experienced, and innovative, with a deep understanding of brand value and product creation, guided by integrity and kindness. Roberto elevates hospitality through excellence and empathy."

    Alex Hugot (Vice President Sani Ikos Group)

  • "Roberto has solid experience in project management, ensuring the delivery of high-quality results within established deadlines."

    Sergio Navascuez (Global F&B Luxury Director Meliá Hotels International)

  • "Working with Roberto means choosing quality, approachability, and great enthusiasm. He brings a well-grounded 360° vision focused on operations that truly adds value, along with strong problem-solving skills and the ability to work under pressure during hotel openings."

    Carlos Izquierdo (America Restaurants & Bars Director Iberostar Hotels & Resorts)

  • "Roberto is a highly effective food & beverage and hospitality consultant who adds real value, bringing strong operational experience, the ability to work under pressure, and extensive expertise in asset refurbishment and repositioning."

    César Alvarez (Head of Product Design & Value Strategy Azora Capital)

Projects

  • OS&E Bluserena

    Bluserena Hotels & Resorts (Italy)

    OS&E Buffet Design and Definition

  • Ikos

    Ikos Resorts (Greece and Spain)

    F&B Concept Advisor

  • Riviera Buffet

    Hotel Riviera (Benalmádena, Spain)

    Full F&B Refurbishment Master Plan

  • IFA Rügen

    IFA Rügen by Lopesan (Rügen, Germany)

    F&B Master Plan

  • Cerveza Balear

    Cerveza Balear 1983 (Mallorca, Spain)

    Strategic Brand and Product Launch Advisory

  • Sa Botiga Menorca

    Sa Botiga Menorca (Menorca, Spain)

    Full conceptualization, implementation and management

  • Trastero Menorca

    Trastero Menorca (Menorca, Spain)

    Full new concept implementation, design and refurbishment

  • BesoBeach

    Beso Beach (Illes Balears, Spain)

    Concept implementation and pre opening leading for Mallorca and Barcelona restaurants

Services

Food and Beverage Consultant

We help create profitable and market-driven concepts through expert F&B consulting services.

  • Concept development and restaurant positioning strategy

  • Menu engineering, food cost control, and profitability optimization

  • Supplier sourcing and supply chain management for restaurants

  • Market research for hospitality businesses and competitive analysis

  • Training programs for kitchen and front-of-house teams

  • Design of restaurant operations systems, quality, and hygiene protocols

Hospitality Operational Support

We improve efficiency and guest experience through tailored hospitality operations consulting.

  • Operational support for hotels, restaurants, and bars

  • Optimization of front office operations, housekeeping, and reservations systems

  • Implementation of SOPs (standard operating procedures) and quality control

  • Inventory management and procurement strategies

  • Leadership coaching and staff training

  • Hospitality audits and continuous improvement plans

OS&E and FF&E Procurement

We define and manage all OS&E procurement for hotels and restaurants.

  • Full OS&E specification and planning

  • Tableware, glassware, kitchen tools, linens, and service equipment

  • Quantity planning based on service style and turnover

  • Budgeting and hospitality supplier sourcing

  • Delivery timelines and procurement coordination

  • Stock control systems and replenishment strategies

Kitchen Design and Space Planning

We design high-performance spaces through specialized commercial kitchen design services.

  • Kitchen layout planning, workflow optimization, and ergonomics

  • Restaurant kitchen equipment planning and specification

  • Technical design: ventilation, extraction systems, electrical, and plumbing

  • Compliance with health, safety, and food hygiene regulations

  • Coordination with architects and contractors

  • Selection of durable, hygienic materials for professional kitchens