WELCOME TO
BETWEEN FORKS
The space where hotels redesign how people live and work in Food & Beverage
For leaders who want excellent service and teams that feel proud, motivated and human again
Employee Experience Full Programme™ for Food & Beverage
We redesign how people live and work in Food & Beverage
Not training. Not Human Resources.
A method that unites culture, leadership and operations, so service feels human again.
Food & Beverage sustains the guest experience with exhausted teams
While global data show that only a small minority of employees feel truly engaged at work, the steepest drop in engagement is found among middle managers, the very people who hold the daily operation together.
In Food & Beverage, pressure is constant and energy is finite.
Accumulated fatigue
operational pressure
Endless
turnover
Daily
friction
More effort won’t fix it. Redesign will.
Human-centred strategy for Food & Beverage
Between Forks helps hotels build Food and Beverage departments where teams work from purpose, use their natural talents and serve with calm excellence. When people feel seen and aligned, service becomes more natural, fluid and genuinely caring.
We connect culture, leadership and operations to create an ecosystem where every shift has meaning, every role has clarity and every person feels proud to belong.
Purpose at
work
Talent in
action
Flow in
service
Excellence with soul
How transformation happens
We work on people, culture and processes so your Food and Beverage is stable, profitable and calm.
Grounded in Gallup strengths, Jacob Morgan employee experience and Lean Six Sigma.
Human
strengths that guide teams
Gallup-based work that uses natural talent and gives people clarity, focus and energy.
Culture
built on human dignity
Luxury service principles that create respect, pride and teamwork across every outlet.
Lean operations that protect people
Lean Six Sigma tools to cut stress, reduce waste and keep service smooth and predictable.
EX
IN F&B
by design
Clear structures and daily systems that help teams work better and stay motivated.
What changes in your Food and Beverage
Employee Experience Full Programme™ for Food & Beverage is built to deliver strong, visible change.
It blends Gallup strengths, Jacob Morgan’s employee experience design and Lean Six Sigma practice so you feel measurable impact in three dimensions: your people, your guests and your numbers.
When strengths, human design and Lean operations work together, Food & Beverage stops being fragile and becomes a confident engine of profit, pride and hospitality.
Because change starts where people serve
In every hotel, Food and Beverage is the heartbeat.
It is where culture becomes visible, where pressure is highest and where service defines reputation. It is also where the employee experience is tested every minute of the day. That is why we begin here, where human experience, service and business reality meet.
It is where culture lives
Guests do not see your values on the wall.
They see them at breakfast, at the bar and in how the team handles a mistake.
Food and Beverage makes your culture and your employee experience tangible or it reveals the cracks.
It is where leadership is tested
Middle managers in Food and Beverage take more real time decisions in one day than most roles do in a week.
How they lead determines how people feel at work, how service flows and how guests remember your hotel.
It is where business breathes
Revenue, reputation and retention meet here.
A strong Food and Beverage department gives life to the rest of the hotel and its numbers tell you how healthy your culture really is, a living proof that excellence and wellbeing can coexist.
For hotels that lead with purpose.
Between Forks™ partners with leaders who believe hospitality can be both human and high-performing.
You already have standards, systems and ambition, now you want your teams to feel the same clarity and pride that guests feel in your service.
Hotel Owners & General Managers
You seek calm, alignment and consistent results in your Food & Beverage a department that feels proud, stable and alive.
F&B Directors & Department Heads
You want tools, not theory.
Ways to lead with clarity, protect your people and sustain excellence every day.
Corporate Teams & Hotel Groups
You aim to unify culture across properties, alignment and consistent results in your F&B to make excellence human service, repeatable and real.
The moment Food & Beverage starts to feel different
Something subtle happens when a team moves from survival to purpose.
The pressure is still there, but the energy changes. People look up, connect, and start serving from a different place.
Service stops being a task.
It becomes care.
Leadership stops being control.
It becomes guidance.
Operations stop being noise.
They become rhythm.
Work stops draining energy.
It starts giving it back.
About US
Behind Between Forks™ is me, Verónica Sánchez Martín
I’ve spent over twenty-five years working in hospitality, from elBulli to some of the world’s best hotels.
I’ve opened almost every door in a hotel: reception, housekeeping, events, reservations.
But where I feel most at home — like a fish in water — is in Food & Beverage.
That’s where I learned that real excellence isn’t technical, it’s human.
I created Between Forks™ to help hotels build F&B teams that feel valued, proud and capable of delivering service that truly works.
Let’s talk about your Food & Beverage
If you want your Food & Beverage department to feel alive, aligned and calm,
where excellence is a natural result of how people work together, this is the moment to begin.
Because hospitality becomes extraordinary when the people who serve feel human again
@Between_Forks
A letter for those who lead with heart
Each week, we share reflections on human leadership, culture and the future of hospitality, written for people who want calm clarity in a fast world.
No noise. No sales. Just truth, service and perspective.