Unlock Your Hospitality Property's Full Potential

Hotel and Profit Performance

Our team has decades of experience in hotel improvement, ranging from most major global hotel brands to boutique destinations. We’ve helped hotel and resort properties throughout the world maximize profits.

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Restaurant Growth Strategy Consulting

We analyze your concept's strengths, local market data, and current operations to craft a strategic plan for expanding your customer base and increasing profitability

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Food & Beverage Program Development

We handle everything from initial concept ideation to menu engineering, staff training, vendor sourcing, and inventory management optimization to create a unique program.

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We go through every angle of your restaurant or hotel operation, to make sure that the efficiency, quality of food & beverage offering, technology and service is set to maximize efficiencies and profits without under-cutting the service experience at all.

Hotels lose profit because their operators and management companies focus their efforts on two major things: First, there is more math and science to make what we do as efficient as possible than anyone gives credit. Second, labor scheduling against the business forecast.

Our Services

Our asset and project management work allows us to roll up our sleeves and run point on a project. Whether it’s launching a new hotel or managing an expansion, renovation or brand upgrade, we have the knowledge and experience to take a project from start to finish.

Whether you have a hotel, resort or restaurant, implementing systems is a key component of guaranteeing profit. Our team works with your management team in order to devise a strategy tailored to your property to ensure you have the proper amount of staff on hand at all times.

From small cafes to luxurious hotels and resorts, our team of consultants is ready to tackle any project. Whether you’re launching a new project or looking to modernize a neighborhood favorite, we take a bespoke approach to any job to help execute the culture of the establishment.

Our trusted partners

Meet The Team

<p><center>Douglas Zeif, Principal

Douglas Zeif, Principal

“Doug” Zeif, is the principal in several consulting and advisory practices- Next! Hospitality and Advisors, Equal Measure Partners, both of which occupy different verticals, that emanated out of the nine years he spent overseeing food and beverage operations globally for The Blackstone Group’s hotel and resort portfolio numbering over 100 full-service assets.

<p><center>Jeffry Zadoff , Vice President

Jeffry Zadoff , Vice President

"Jeff" has over 25 years of experience in food, beverage and hospitality experience. Ranging from restaurant concept development and building, concept renovation, direct operations, procedure strategy and development execution, menu development, hotel appraisals, mystery shopping and the creation of the “Blind Spot ROI” for restaurants and bars, Jeff has lead small and large teams teams to successful growth and profitability.

<p><center>Anne Faherty , Interior Designer

Anne Faherty , Interior Designer

Anne Faherty is a highly experienced professional in the field of hospitality interior design. With 25 years in the industry, she has established herself as the owner of Faherty Interiors. Her reputation has been built on the successful completion of numerous projects worldwide, where she has showcased her expertise in designing for the hospitality sector.

<p><center>Peter Vestinos, Beverage Director

Peter Vestinos, Beverage Director

Peter Vestinos is an award-winning, nationally recognized bartender and spirits professional with years of experience designing and implementing cocktail programs; training bartenders and sales teams; consulting with multiple spirit brands. With over 18 years of experience in the bar and restaurant industry, he has worked at all levels of the business including behind the bar, distribution, and supplier.

<p><center>Paul J. Fiala, Chief Operating Officer

Paul J. Fiala, Chief Operating Officer

Paul has more than 25 years of food and beverage leadership experience and is recognized in the hospitality industry as an innovative, creative thinker who knows how to get things done. Most recently, Paul led food and beverage for Four Seasons Hotels and Resorts. During his tenure, he introduced over 20 new restaurant and bar concepts.

<p><center>Mark Komine, Associate

Mark Komine, Associate

Mark is an accomplished business leader with a 30-year history of leading complex enterprise and operating teams for Fortune 300 companies, start-ups, and single business units including Hilton Worldwide, The Blackstone Group, Fidelity Strategic Investments, Starwood Hotels & Resorts, Fairmont Hotels & Resorts and Marriott Hotels & Resorts.

<p><center>Mary D

Mary D'Argenis-Fernandez, Training Partner

Mary D’Argenis-Fernandez grew up practically living in hotels. Her family spent their summers traveling and staying at different properties, sometimes for weeks on end. While their father worked, Mary and her sister, Katrina, would pass their time people-watching. “We would sit for hours in the lobby and watch the action around us,” says Mary. “We noticed how the staff greeted guests when they checked in and interacted with guests in general.”

<center>Susan Terry, Director of Culinary

Susan Terry, Director of Culinary

Susan Terry is a seasoned veteran of the hospitality industry. Joining Hilton Hotels and Resorts in 2018, Terry directed the strategic food & beverage operation for 42 managed Hilton Hotels in North America, the Caribbean, Mexico and South America. Her responsibilities included hotel openings, planning and design review, as well as financial and guest satisfaction performance.

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F&B Optimization in Hotels & Resorts

Hot on the heels of our appearance and subsequent dialogues with Owner ...

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The current practice of scheduling employees for standard 8-hour shifts in hotels and resorts overlooks the dynamic nature of the hospitality industry ...

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