A B O U T
SOUL HOSPITALITY IS A TAILOR— MADE HOSPITALITY CONSULTANCY AGENCY, OFFERING BESPOKE, INNOVATIVE AND INTEGRATED SOLUTIONS FOR HOSPITALITY BUSINESSES FROM HOTELS TO STAND ALONE RESTAURANTS.
OUR TEAM OF HIGHLY SPECIALIZED, PROFICIENT, ENERGETIC AND GLOBALLY ATTUNED F&B PROFESSIONALS WITH COMBINED EXPERIENCES IN EUROPE, SOUTH AMERICA, NORTH AMERICA AND MIDDLE EAST FULLY COMMITTED TO DELIVERING WORLD—CLASS SERVICES TO THE AGENCY’S EXCLUSIVE CLIENT PORTFOLIO.
THE BROAD RANGE OF SERVICES INCLUDES A—Z F&B PRE-OPENING & POST OPENING MANAGEMENT SOLUTIONS AS WELL AS TAILOR MADE SET OF SERVICES FROM CONCEPT & BRAND DEVELOPMENT, BUSINESS PLANNING, MENU DEVELOPMENT TO IMPLEMENTATION.
S E R V I C E S
CONCEPT CREATION
BRAND DEVELOPMENT & CONSULTANCY
BUSINESS PLANNING & FINANCIAL FEASIBILITY
LOCATION SEARCH & LEASE NEGOTIATION
F&B INTERIOR DESIGN & STYLING.
KITCHEN DESIGN
MENU DEVELOPMENT & CONSULTANCY
STANDARDIZATION OF OPERATING SYSTEMS & PROCESSES
OS&E SOURCING
STAFF TRAINING & COACHING
OPERATIONAL MANUALS
FOOD SAFETY AUDITS
FINANCIAL ADVICE & RICK ASSESSMENTS
COST CONTROL
RECRUITMENT
MARKETING & SOCIAL MEDIA
WEBSITE DEVELOPMENT
T E A M
NATALYA LATYPOVA
Passionate F&B professional with over 10 years of international experience in hospitality industry across Russia, Europe and Middle East. Specialized in F&B business development, specifically on concept & brand creation, pre-opening project management & implementation. Providing A-Z pre-opening solutions for Hotel F&B as well as standalone outlets. Throughout her career successfully launched over 25 restaurants.
SANTIAGO VELASQUEZ
Passionate hotelier and restaurateur, with 17 years experience in Food & Beverage, and his work portfolio in South America, North America and Middle East. Has an extensive experience in luxury hotel chains such as, Park Hyatt, Hilton, Marriott, NH and successfully opened hotels and more than 20 F&B venues including stand-alone and Michelin star restaurants.
co-founders
DIOGO ILDEFONSO
With almost 15 years of international career, working his way up in F&B operations management for luxury hotels and restaurants across Europe, USA, and UAE. Since 2017 is leading an operations department for new and existing concepts across the GCC region. Diogo has been responsible for developing, launching and improving over 20 different F&B brands . Passionate about providing experiences, believes in the touch of hospitality as in a way of bringing people together. He is an enthusiast of creative people and an expert on bringing the best out of each one.
ROB CUNNINGHAM
With an international career spanning 30-years, working in culinary department for upmarket city restaurants across London, Sydney and Melbourne before transferring to leadership hospitality roles in Asia and Middle East. In which he revolutionized outdated food and beverage operations and developed trendy new dining concepts. Passionate about environmentalism, sustainability and approachable dining, Cunningham's' fundamental belief is that the Food & Beverage outlets of any hotel are what provide its character and energy, and in fact define the personality of the hotel.
T E A M
C L I E N T S
C O N N E C T
