20+
YEARS OF EXPERTISE PER PRINCIPAL
$100M+
REVENUE OPTIMIZED
500
TEAM MEMBERS MANAGED
US · MX
MARKETS SERVED
"Every great restaurant begins with a vision.
We turn that vision into a business that endures."
WHO WE ARE
We bridge the gap between visionary concepts and elite operational performance.
01
Financial Discipline
02
Guest Obsession
03
Operational Rigor
04
Brand Integrity
BPM was founded on a singular belief: that the finest hospitality experiences in the world are built equally on passion and precision
BPM Hospitality partners with owners, investors, and hotel groups to architect bespoke dining and beverage experiences that drive financial growth while ensuring guest loyalty through refined, efficient business modeling. We specialize in business process management tailored for the hospitality elite — bringing the analytical rigor of management consulting to the creative demands of world-class F&B.
Our principals have spent over two decades operating across the highest tiers of the industry — managing multi-unit portfolios in Chicago, Miami, and Mexico; launching hotel F&B programs from pre-opening through profitability; repositioning legacy brands to compete in modern markets; and building the operational teams that sustain long-term growth.
We don't believe in one-size-fits-all solutions. Every engagement begins with a deep understanding of your concept, your market, your team, and your financial reality. We then architect a strategy uniquely suited to your business — and we stay through execution to ensure it works.
From single-unit independent operators to $100M multi-property hotel groups, BPM delivers measurable, lasting performance gains without ever sacrificing what matters most: the experience of your guest.
$1M
MINIMUM REVENUE
$100M
MAXIMUM SCALE
50+
MINIMUM SEATS
WHAT WE DO
Strategic Solutions for
Elite Operations
Our services are not products off a shelf. Each engagement is architected around the specific dynamics of your concept, your market, and your financial goals. We partner with you from strategy through execution — staying accountable to results.
01
Menu & Beverage Strategy
Maximize your margins with data-driven menu engineering and creative beverage programs. We blend culinary innovation with financial discipline to optimize product mix, pricing architecture, and category performance — ensuring every item on your menu earns its place both creatively and commercially.
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Menu engineering & profitability mapping
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Beverage program design and cocktail development
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Food cost analysis and supplier optimization
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Seasonal and limited-time offer strategy
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Wine list curation and sommelier programming
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Elevated zero-proof and non-alcoholic menus
02
Concept & Brand Development
We define your unique market position through compelling storytelling and high-concept brand development. Our process ensures your identity resonates authentically with your target demographics — creating a solid foundation for sustainable growth and a distinct competitive edge that no competitor can replicate.
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Concept creation and brand identity development
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Competitive market positioning analysis
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Guest persona definition and targeting
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Interior concept direction and spatial F&B flow
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Brand narrative and marketing messaging
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Pre-opening strategy and launch planning
03
Operating Systems & Labor Modeling
Achieve peak performance through bespoke labor modeling and rigorous operating systems. We implement efficient workflows and management tools that systematically reduce overhead and streamline logistics — freeing your team to dedicate its full energy to delivering a world-class guest experience.
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Labor scheduling models and productivity benchmarks
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Standard operating procedures (SOPs)
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Back-of-house workflow and station optimization
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Technology stack selection and POS integration
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Inventory management and COGS control systems
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Management training and leadership development
04
Financial Modeling & P&L Optimization
We build rigorous financial models that give ownership and investors full clarity on the performance of their F&B business — and identify exactly where margin is being left on the table. From Year 1 proformas to five-year projections, we translate operational data into actionable financial strategy.ecial benefits or features.
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Revenue projections and scenario modeling (Y1–Y5)
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Full operating proforma development per outlet
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Outlet-level EBITDA tracking and target-setting
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Competitive pricing analysis and RevPAF benchmarking
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Seasonal revenue planning and off-peak mitigation strategy
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Investor and ownership reporting dashboards
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Cost structure evolution and margin improvement roadmaps
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Pre-opening budget and capital requirements planning
"The numbers don't lie — and neither do we. We show you exactly where the opportunity is."
OUR METHOD
How We Work
Every BPM engagement follows a proven four-phase methodology designed to deliver clarity, alignment, and measurable results — from first conversation to sustained operational excellence.
We begin with a comprehensive operational and financial audit. We sit with your team, study your numbers, walk your floor, taste your product, and benchmark you against the best in your market. No assumption goes untested. We arrive at a complete, honest picture of where you are before prescribing anything.
Assess
01
With a complete picture of your operation, we design a bespoke strategy — a clear, prioritized roadmap spanning menu, staffing, systems, brand, and financial targets. Every recommendation is specific and tied to a measurable outcome. You receive a plan your team can execute with confidence.
Strategize
02
We don't hand you a deck and disappear. BPM principals are on the ground during implementation — training teams, building systems, refining menus, calibrating service standards, and holding every element of the plan accountable. We are your operational partners, not your advisors.
Execute
03
We track performance against targets in real time and continue to refine. The best hospitality businesses are never finished — they evolve continuously. We stay engaged to ensure every gain is consolidated, every new challenge is met with precision, and your operation improves year over year.
Optimize
04
Every engagement is tailored to its context. Whether you're launching a new concept, rescuing an underperforming operation, or scaling an existing brand, BPM's methodology adapts to meet you exactly where you are — and moves you decisively toward where you need to be.
20+
YEARS OF EXPERIENCE
Per Principal
500
TEAM MEMBERS MANAGED
Across All Engagements
10
LOCATIONS
Single to Multi-Unit
$100M
REVENUE UNDER MANAGEMENT
$1M – $100M Range
THE TEAM
Leadership Built on
Decades of Execution
BPM was built by operators who have spent their careers inside the businesses they now advise. Our principals bring the rare combination of hands-on operational experience, analytical rigor, and deep cross-cultural market knowledge that defines every BPM engagement — from the first audit to the final performance review.
Juan Pablo Garduño
Founder · Hospitality & Operations Consultant
JP Garduño expansion to new markets to detail plans to expand the brand to other Florida markets like: Fort Lauderdale and West Palm Beach. is a Miami-based hospitality executive with over two decades of experience driving revenue growth and operational excellence across luxury F&B; and hotel brands. His track record spans business development, P&L; management, strategic partnerships, brand positioning, technology integration, and high-performance team leadership.
JP brings a rare combination of luxury service expertise and entertainment-driven operational insight, enabling hospitality businesses to scale efficiently without sacrificing guest experience quality. He has successfully repositioned underperforming F&B programmes, launched new concepts from pre-opening to profitability, and built the cross-functional teams that sustain long-term growth. JP consults with hotels and restaurant groups seeking measurable performance gains and market differentiation.
Alfredo Garduño
Founder VP · Hospitality & Operations Consultant
Alfredo Garduño is a senior hospitality operations executive with over 20 years of experience scaling businesses, improving profitability, and building high-output teams across the United States and Mexico. His career spans complex multi-unit environments in Chicago, Miami, and Mexico, where he has consistently delivered margin improvement through data-driven decision-making and disciplined operational execution.
Alfredo specialises in process optimisation, organisational restructuring, revenue strategy, and the implementation of systems that drive sustainable, scalable growth. He brings a rigorous analytical framework to every engagement, translating operational data into actionable performance strategies. His cross-cultural leadership approach and hands-on execution style make him a trusted partner for hospitality organisations competing in high-stakes luxury markets.
AL VALLEJO
Chief Creative Officer
Al Vallejo is a hospitality creative executive with three decades of experience translating brand vision into immersive guest experiences across venues, campaigns, and culinary concepts in Miami, Chicago, and international markets. His expertise spans creative direction, experiential design, brand strategy, marketing execution, and concept development — with a decade of focused brand-building leadership at SIP, where he sharpened his ability to align emotional storytelling with commercial performance.
Al has conceived and launched destination hospitality environments, directed multi-platform marketing campaigns, and developed brand identities that resonate across both physical spaces and digital audiences. His approach bridges design thinking with market intelligence, consistently turning emerging cultural trends into differentiated, revenue-generating hospitality experiences.
Emiliano Galindo
Executive Chef de Cuisine
Emiliano Galindo is a Miami-based culinary executive with extensive experience leading high-volume luxury dining operations to Forbes Five-Star standards across some of the city's most distinguished hospitality brands. His expertise spans menu architecture, kitchen system development, food cost optimisation, BOH team leadership, and full-cycle concept creation — from culinary identity through to opening execution.
Emiliano brings a strong foundation in modern Latin cuisine, Argentine gastronomy, and open-fire technique, complemented by an entrepreneurial track record that includes founding and launching an independent dining concept in the Miami market. He has led kitchen teams exceeding 300 covers per service and collaborated alongside globally recognised culinary figures in international fine dining environments.
Veronica Mago
Financial Controller
Veronica Mago is a hospitality finance executive with a proven record of delivering financial discipline, operational transparency, and strategic clarity across luxury hotel and F&B environments. Her expertise spans full-cycle financial management including budgeting, forecasting, COGS analysis, labour cost control, cash flow oversight, and multi-outlet P&L; reporting.
Veronica brings a meticulous, systems-driven approach to financial operations — translating complex revenue and cost data into actionable insights that support ownership decisions and accelerate profitability. She has managed financial controls across multi-concept hospitality portfolios, ensuring compliance, accuracy, and performance accountability at every level. Her work equips leadership teams with the financial intelligence needed to scale with precision and confidence.
GET IN TOUCH
Ready to
Elevate?
Tell us about your operation. Our principals review every inquiry personally and respond within 24 hours. There are no junior associates and no boilerplate responses — only a genuine conversation about your business and how we can help it perform at its full potential.
BPM · Hospitality
BPM Hospitality Management Consultants specializes in strategic optimization for high-end restaurants, bars, and hotel F&B programs — elevating operations and financial performance without compromising the guest experience.
312.714.6723
2701 Biscayne Blvd. Edgewater, Miami FL 33137