Employee Experience Full Programme™ for Food & Beverage

For hotels that want service excellence and teams who feel truly motivated.

Between Forks™ helps build Food & Beverage departments where people work with clarity, direction, energy and purpose.

It’s not a course or a trend, it’s a structured way to design how teams live, lead and serve every single day.

Because F&B is where everything shows

In most hotels, Food & Beverage carries the highest pressure and the thinnest safety net.

Service runs from dawn to midnight, labour is your biggest cost, and any gap in culture or leadership shows up here first, in complaints, stress and turnover.

Gallup data confirms what every GM already feels: people are tired, and especially in Europe, the ones holding operations together are the ones fading fastest.

Only around 23% of employees worldwide are truly engaged in their work.

62% are not engaged and 15% are actively disengaged.

In Europe, engagement drops to about 13%.

Gallup finds that about 70% of engagement is driven by the manager, and 1 in 2 employees have left a job to get away from theirs.

Highly engaged teams show 78% less absenteeism, up to 51% less turnover, and 23% higher profitability.

Replacing one employee can cost between 50% and 150% of their annual salary.

Hospitality has one of the highest quit rates in any industry.

Employee Experience designs how people actually live their working day.

Employee Experience Full Programme™ uses Gallup engagement science,
Jacob Morgan’s EX model and Lean Six Sigma to redesign how Food & Beverage teams are led,
how work flows and how decisions are made, so you reduce turnover,
stabilise service and protect both guest satisfaction and profit.

WHAT EMPLOYEE EXPERIENCE MEANS HERE

Between Forks Employee Experience is the system that connects people with their purpose, with excellent service and with strong results

It shapes how teams understand their role, how they collaborate, how they work and how they experience each moment of the working day, from preparation to service, from pressure to pride.

How the workspace supports service

Every movement in F&B depends on flow. The way kitchens, bars and rooms are designed affects energy, time and stress.

When the physical environment works, people move smarter, serve faster and feel safer.

How systems help or hinder

Check-lists, communication tools and software should remove confusion, not create it.

When technology is simple and aligned, it gives people time back and helps teams stay connected even in high pressure.

How leadership sets the tone

The way leaders speak, listen and recognise people shapes how teams feel at work.

Culture is built through habits, not posters. When leaders bring clarity and calm, service reflects it instantly.

Once we see how people work, we can help them work better

When you see what your people live every day, the spaces they move through,

the tools they use, the pace they hold, you understand what truly needs to change.

That’s where our method begins.

Four clear pillars that turn observation into action, and pressure into progress.

People don’t get tired of working hard. They get tired of working without meaning

Every person in your F&B department has a natural way of thinking, deciding and serving.


We use Gallup’s strengths framework to help managers see those differences and use them as a guide, not as a problem.


When people are placed where their strengths fit, the pressure drops, motivation rises and service feels effortless.


This is how leadership becomes coaching, practical, adult, human.

Good service starts with people who know what they’re good at.

Every person in Food & Beverage has something they do naturally well, maybe handling guests, staying calm under pressure, or keeping the kitchen organised.

We help managers identify those strengths and use them when building rosters, assigning stations, or running the pass.

When people work from what they do best, shifts go smoother, confidence grows, and problems are solved faster.

It’s not theory; it’s the daily way of leading a team.

People serve better when they’re respected.

In hospitality, service is a reflection of how people are treated behind the scenes.

We work with Food & Beverage teams to build a culture where every role matters, from stewarding to bar, from breakfast to banquets.

We set clear, visible standards and make sure everyone understands what “great service” looks like for your brand.

When there’s respect and clarity, the atmosphere changes: service feels steady, confident and kind.

Less chaos, more control.

We look at how your service really runs,tickets, prep lists, handovers, communication between kitchen and floor.

Together with the team, we simplify what’s overcomplicated and remove steps that waste time or create stress.

That means fewer errors, fewer complaints and smoother coordination between departments.

A good Lean system doesn’t push people harder; it helps them do their job without burning out.

Everything that touches your people matters.

We connect the practical parts of the job, schedules, training, tools, briefings, team communication, so that they work together instead of against each other.

When information flows clearly, when training is on time, when space and systems make sense, teams deliver better service and stay longer.

This is where operations, people and business finally align.

HOW THE PROGRAMME WORKS IN YOUR HOTEL

Employee Experience Full Programme follows a clear five step structure.

It helps your F&B department move from constant firefighting to a calm, repeatable way of working, one phase at a time.

We combine data, interviews and live observation in your outlets to understand how work truly feels and flows.

You receive a clear picture of what supports performance, what drains energy and where the biggest experience gains sit in F&B.

We design the experience of working in your Food and Beverage department across key moments first contact, joining, first busy services, development and transition.

Each touchpoint is shaped to build clarity, engagement and commitment in every role, not just to fill a vacancy.

We work with managers on strengths based leadership and simple, repeatable habits that shape culture every shift.

Feedback, recognition and communication become part of the service rhythm, so people feel guided, valued and emotionally steady in front of guests.

We apply Lean Six Sigma thinking to your core Food and Beverage flows across restaurant, bar, room service and banqueting.

Together we remove friction, reduce variation and simplify steps, so shifts run smoother, pressure is more controlled and mistakes become less frequent.

We define a small set of people and service metrics inspired by Gallup research and review them together on a regular basis.

This gives you a clear pulse on how your teams are doing and allows for small, targeted adjustments that keep performance strong and sustainable over time.

What changes in your Food & Beverage

Employee Experience Full Programme™ is designed to make visible change happen in your department, not only in mood or culture, but in how people live, serve and work every day.

It also drives measurable impact on revenue, upselling and cross-selling, while improving collaboration with other departments across the hotel.

Clear direction, calmer shifts

Teams start each shift knowing what matters, who does what and how to succeed.
Service runs smoother, stress drops and everyone works with focus.

Managers who coach people

Supervisors lead with calm and clarity, not constant pressure.

They guide, plan and support their teams to perform with confidence.

Teams that stay longer

Work feels fair, organised and consistent across outlets.

People stay, grow and bring stable energy to daily service.

Service flow that works

Kitchen, bar and floor run in better coordination every day.

Fewer delays, fewer errors and faster, calmer guest service.

Standards guests can feel

Service standards turn into habits people can deliver easily.

Guests feel the difference in tone, timing and consistency.

Engagement you can measure

You can track how people feel and link it to real results.

Better engagement means stronger service and higher revenue.

Programme Editions & Investment

Three editions, one method.


Employee Experience Full Programme™ adapts to the size, rhythm and goals of your hotel.

Each edition follows the same core methodology, the depth, duration and level of strategic support vary according to your needs.

The Sprint experience™

For hotel groups building long-term culture and innovation.

A 3-month reset that reactivates motivation and restores focus across your F&B operation.

includes:

  • Full 5-step implementation
  • Emotional and operational diagnosis
  • Team well-being and energy mapping
  • 90-day action plan with quick wins
  • Leadership alignment sessions
  • Follow-up at 6 months

Pilot Edition: €4,500 + VAT

Book a Consultation

The Transformation Journey™

For hotels ready to change leadership, culture and performance.

A 6-month process that re-educates leadership, optimises processes and strengthens team culture.

Includes:

  • Everything In sprint
  • Leadership and culture development
  • Operational and process redesign
  • Mid-term impact report
  • Follow-up at 6 and 12 months

Pilot Edition: €10,000€ + VAT

Book a Consultation

The Legacy Edition™

For hotel groups building long-term culture and innovation.

A 12-month partnership to create a unified F&B culture, grow internal leadership and embed sustainability.

Includes:

  • Everything In The Transformation Journey
  • Annual innovation roadmap
  • Leadership culture blueprint
  • Internal facilitator training
  • EX Legacy Partner certification
  • Coaching and extended mentoring

Pilot Edition €25,000€ + VAT

Book a Consultation

CONSULTING EX FOR F&B

Between Forks™ consulting gives you expert support to improve culture, leadership and daily operations in Food & Beverage.

You can choose a monthly partnership or flexible hourly support, both designed to bring clarity, rhythm and results.

Monthly Consulting Standard

For hotels that need light guidance

Monthly strategic follow-up focused on leadership, priorities and daily structure


up to 2 consulting hours per month


online or on-site

€350 / month + VAT
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Monthly Consulting Advanced

For teams that need closer support

Monthly deep-dive sessions covering leadership, culture and operational rhythm


up to 4 consulting hours per month


online or on-site

€550 / month + VAT
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Professional Hourly Consulting

For specific needs or short projects

Focused sessions on leadership, service flow or team structure

flexible hourly support as needed

online or on-site

€120 / hour + VAT
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Let’s talk about your Food & Beverage


If you want your Food & Beverage department to work smoothly, keep people motivated and deliver excellent guest service,
Employee Experience Full Programme™ gives you a clear and structured way to do it, with stable teams, calm operations and stronger results.


It’s not about adding more effort.
It’s about building a system that works for your people and your hotel.

hello@betweenforks.com

Book a Call
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.