Who We Are & What We Do
Crafting unforgettable hospitality profitably
“Meet the Captivate Team”
Featured Work
A glimpse into some projects.
68 Resort Hotels in Europe & Africa
January 2022 to April 2024
Your Hotel Results, Perfectly Realised
Online Services
Hotel Operational Audit
Includes
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Objective and unbiased review
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Dedicated to finding opportunities
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Property Action Plan and follow up call
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Feedback and actions agreed with on property team
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*excludes travel and accommodation
F&B Concept
Includes
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PDF document
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Online presentation to owners or property team
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Up to two revisions
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Concept Implementation email support
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On property visit possible if travel is covered
Coaching & Mentoring
Includes
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Complimentary 15 minute Chemistry Call
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All discussions are strictly confidential
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Promotes mental well-being
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Enhances leadership development, and improves staff retention.
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All appointments are online with flexible timings
Authentic and Sustainable
“Today’s hospitality market demands agile, innovative hotel leaders”.
From “I Do” to Forever
A project we are proud of Zem Restaurant Prague
Zem Restaurant is based in Andaz Prague, and we were appointed as the project managers to ensure the concept was properly implemented and that the restaurant achieved local success. We also served as the final approvers between the owners, the hotel team, and the concept designer on behalf of the Senior Vice President of Hotel Operations.
Although the restaurant’s design was excellent, our role was to adapt and implement the concept so it resonated locally and was clearly understood by the hotel team.
We revisited and refined the original concept brief to make it relatable, localised and clear, giving the concept its best chance for success. We also developed leader profiles and participated in the recruitment process. Most importantly, we aligned the concept narrative with the talents’ understanding, offering support that allowed them the freedom to own the concept while ensuring we stayed on point.
“We developed a roadmap framework and set milestones covering music programming, lighting, food styling, tone of voice, uniforms, tabletop design, menus and collateral, pricing strategy, meal-period experiences, service sequences, local suppliers, key messages, and a name review. Initially called “Robota” (implying forced work in Czech), the concept was renamed “ZEM.”
According to The Telegraph, the F&B scored a perfect 10/10 while the hotel earned a 9/10. This outstanding property comes highly recommended for your stay.
What Our Clients Say
Experience the difference firsthand
Michael is an absolute expert in the food and beverage industry. He has developed and successfully implemented new standards for breakfast, lunch, and dinner at the hotels of FTI. Beyond that, he has supported us in numerous other areas relating to food and beverage to significantly enhancing the guest experience in our hotels. I highly recommend him and his company.
Pascal Rüegg
COO Hotels - FTI Group
I have worked with Michael during my time at Sanderson and St Martins Lane where he had been contracted as a consultant to the food and beverage operations and found him to be a highly motivated and qualified professional with experience in all aspects from kitchens, service, menu engineering, cost controls, to marketing and sales and employee relations.
Michael Friedrich
DOF - Peninsula Hotels
I have worked with Michael on various F&B projects over the past couple of years. Michael is very well versed in both food and beverage and is exceptional at creating well-conceived ideas. He always presented the benefits very well and successfully developed several concepts with results in increased revenue by using research, marketing plans, and team engagement. To convert profits Michael has introduced a unique revenue management system to manage cost, improve table turnovers, staff effectiveness, and so on. He has been a great leader and friend who, listen, cares, and helped us to create innovative F&B concepts and maintained consistency and growth in profitability across many ideas.
Dominik Strobel
General Manager ANdAZ Capital Gate, Abu Dhabi
I had an opportunity to work with Michael for five years – while he was heading our F&B efforts, first in Europe and later in Western Europe and India. Michael was initially responsible for supporting our existing operations, however his remit after a couple of years also included openings and introduction of new concepts.
Michael left deep and positive mark on Hyatt.
Srdjan Milekovic
SVP Hotels EAME - Hyatt International
Michael has brought about positive changes to the F&B operations, creating a strong guest focused culture and improved financial performance. As a consultant to the business, Michael has worked seamlessly and collaboratively across the business and I have no hesitation in recommending Michael as a professional and committed consultant who would add value to any business seeking to change and grow.
Kevin Rockey
Deputy Brand COO & Head of Northern and Eastern Europe at Ennismore
Michael worked side by side to me and the team, making drastic changes to our F&B offering and finding the best possible solutions to optimize results. His experience in Asset Management was key in reading the financial consequences of the changes With his support, we managed to successfully achieve and consolidate a second Michelin star in the Gastronomical restaurant, increase profit margins in the area dedicated to the Bar by outsourcing part of the space and conceptualize the Lobby lounge to be run efficiently and provide exciting alternatives that met the expectations of our clientele
Gorka Bergareche
Area VP Operations Luxury Hotels EAME / General Manager Park Hyatt Paris - Vendome
Direct to Factory Hotel FFE
For over 50 years SKS has specialised manufacturing FFE for hospitality using state‐of‐the‐art machinery with a strong focus on reducing its environmental impact.
Straight talking honest consulting
Proven experience in hospitality
