Higher margins.
Less waste.
Better hospitality.
Practical hospitality consulting that delivers results from day one — from food cost to team culture. With 20+ years of kitchen experience, I help hospitality businesses run smarter, more profitably and more sustainably.
With more than 20 years of experience in hospitality
I help business owners run smarter, more profitably and more sustainably.
My approach is practical, results-driven and hands-on. Together with you and your team, I work on lasting improvement in the kitchen, the team and the bottom line.
Independent advice with a personal approach
Practical solutions that work immediately
Focus on profitability and margin improvement
Experience across diverse hospitality concepts
Independent advice and honest analysis
Personal guidance from start to finish
Sustainable results and lasting impact
Eight disciplines, one goal: a healthier business
From kitchen to opening day — every part of your hospitality business can contribute to higher profit and less waste.
Food cost optimization
Lowering purchasing costs, waste, and improving margins.
Menu engineering
Menus that sell more and deliver higher margins.
Kitchen optimization
More efficient workflows, better planning and a smartly organised kitchen.
Staff coaching
Training and guidance for a strong, motivated and self-sufficient team.
HACCP & food safety
Practical support with hygiene, safety and regulations.
Concept development
From idea to profitable hospitality concept with a strong identity.
Interim management
Temporary management support during busy periods, change or growth.
Opening support
Professional guidance for the launch of your new business.
We help hospitality businesses achieve more profit with less waste and a stronger team.
Five steps to measurable results
Not one-off advice, but an ongoing process from introduction to evaluation.
Introduction
We discuss your situation, goals and challenges.
Analysis
In-depth analysis of the kitchen, processes, figures and team.
Advice
You receive a concrete plan with clear priorities.
Implementation
We roll out the improvements together, step by step.
Evaluation
We measure results and fine-tune for lasting growth.
Thanks to Jaafar we lowered our food cost by 12% and significantly increased our profit. His approach is practical, clear, and above all effective.
Questions about hospitality consulting
What does a hospitality consultant do?
A hospitality consultant analyses how a restaurant, hotel or catering business operates and gives practical advice to lower costs, improve processes and increase profitability. Jaafar Makdan focuses on food cost, menu engineering, kitchen efficiency, staff coaching, HACCP, concept development, interim management and opening support.
What does consulting with Jaafar Makdan cost?
Costs depend on the scope of the project. After a free introductory meeting you receive a concrete advisory plan with clear pricing.
How much can I save on food cost?
Businesses working with Jaafar Makdan typically achieve 5 to 15% lower food cost and 10 to 25% higher gross profit, depending on the starting point.
Which region does Jaafar Makdan Horeca Consultancy serve?
Jaafar Makdan is based in Amsterdam and works with hospitality businesses across the Netherlands.
What does the consulting process look like?
The process consists of five steps: introduction, analysis of the kitchen and figures, a concrete advisory plan, joint implementation, and finally evaluation of the results.
Building successful hospitality, together.
Book a free introduction and find out what I can do for your business.