WHY FULL HOUSE EXISTS
Hospitality businesses spend enormous amounts of time managing operations: service, staffing, purchasing, schedules, stock, standards and costs.
But far less attention is often given to actively managing F&B revenue and commercial performance.
Hotels have revenue management.
Companies have sales departments.
Finance tells management what happened.
But in many F&B operations, nobody has the specific responsibility of continuously asking:
WHERE COULD THIS BUSINESS BE MAKING MORE?
That gap between running the operation and commercially optimizing it is the foundation of Full House.
THE EXPERIENCE BEHIND FULL HOUSE
I’VE SPENT MY CAREER INSIDE HOSPITALITY OPERATIONS.
I’m Milan Markus. For nearly 20 years I’ve worked in bars, restaurants and hotels, starting in operational roles and moving into management, leadership and commercial responsibility.
As I moved into management the job changed. I became responsible for teams, budgets, stock and beverage programs, and then for costs, revenue and profitability.
I’ve been in operational leadership since 2016, and I’ve worked in the Netherlands, France and Sweden.
So I know these numbers from inside the operation. I’ve been the one responsible for them.
EXPERIENCE & QUALIFICATIONS
Nearly 20 years in hospitality
Operational leadership since 2016
F&B Management — FEI
WSET Spirits Level 2
Hotels, restaurants and bars
Experience across the Netherlands, France and Sweden
Commercial performance and turnaround experience
ENOUGH ABOUT ME.
LET’S LOOK AT YOUR OPERATION.
BOOK AN INTRODUCTION CALL