ABOUT BETWEEN FORKS™
The human story behind the method
Expertise that helps hotels work better, from the inside out.
Who is behind this programme
I’m Verónica Sánchez Martín, Founder of Between Forks™ and Hospitality Leaders Club™.
For more than twenty-five years I’ve lived hospitality from the inside, from elBulli with Ferran Adrià to The Celler de Can Roca with Joan Roca, and also leading teams in some of the world’s best hotels.
I’ve worked in almost every department: housekeeping, reception, sales, reservations and events.
But where I feel most at home is in Food & Beverage, that’s where my heart, my experience and my purpose meet.
I’ve lived and worked in more than six countries, and that journey has given me a deep understanding of how teams in Sweden, Barcelona or Amsterdam feel when service pressure grows and energy runs low.
Why I understand your world
I know what it feels like when pressure, service and expectations collide, because I’ve lived it.
That’s why the way I work is practical, structured and deeply human.
My expertise connects Employee Experience, leadership and operations to make F&B teams perform with clarity and calm.
I combine Gallup’s strengths, Jacob Morgan’s EX research and Lean Six Sigma to help hotels redesign how people live and work, turning fatigue into focus and instability into consistency.
Everything I teach has been tested in real hotel life, in the middle of service, not in theory.
That’s what makes this method work.
How this vision impacts your hotel
My mission is to help hotels build F&B departments where people feel proud, motivated and supported,
so that you can run a department that works smoothly, retains talent and delivers excellent service every day.
When people feel good at work, service quality, guest satisfaction and profitability rise naturally.
That’s the direct effect of a well-designed Employee Experience.
My long-term vision is simple:
a hospitality industry that takes care of its people with the same attention it gives to its guests,
so your hotel becomes known not only for its standards, but for the way it treats the people behind them.
How the way I work benefits you
Every project has a clear structure — 3, 6 or 12 months — but I don’t work by the clock, I work by results.
That means you don’t just get reports or sessions; you get change that actually sticks.
If a goal depends on my work, I stay until it’s achieved.
That’s why hotels who work with me see progress that lasts, not just during the programme, but long after it ends.
You can expect three things:
- Clarity about what needs to change and why.
- Calm and structure through every phase of service.
- Real, visible improvement in how your teams perform and feel.
Timelines are indicative and may adapt to the project’s pace. Commitment applies within consultancy scope.
Beyond the Project
Between Forks™ doesn’t end with consulting,it’s part of a larger ecosystem built to transform hospitality from within.
As the founder of Hospitality Leaders Club™, I bring together hoteliers, F&B directors and owners who want to lead with culture, strategy and humanity.
This community allows you to stay connected, keep learning and continue improving long after our project finishes.
You’re not just hiring a consultant, you’re entering a network of hotel leaders who share the same goal:
a hospitality world that works better for people and for business.
Let’s talk about your Food & Beverage reality
If you want your F&B department to run with calm, consistency and pride,
you don’t need more effort, you need a better system.
That’s what Between Forks™ builds for you:
structured change, grounded in truth and designed for people.
@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.