A10 HOSPITALITY CONSULTING

Hospitality strategy that carries from first idea to daily service.

A10 HOSPITALITY CONSULTING is a full-service advisory practice for owners and leaders building, improving, and operating distinctive hospitality businesses. PourProfit and PlateProfit are focused programs within that broader work—not the whole of it.

A complete advisory practice

The work moves from ambition to an operation that can deliver.

Idea

Concept creation, brand and logo development, and positioning that gives an idea a clear point of view before the first guest arrives.

Design

Interior design direction, FF&E, materials, and atmosphere shaped around how the room should feel, function, and support the concept.

Build

Site visits, specifications, installation oversight, and punch-list work that carry the concept from plan to a finished hospitality environment.

Money

Price per seat, average check, P&L review, labor models, COGS budgets, sales forecasts, and operating-cost assumptions built for informed decisions.

Operate

Operating food-and-beverage costs, SOPs, HR, POS, culture, hiring, and training that make the strategy usable by the team every day.

Leadership

Derek Jay Alten

President, A10 Hospitality LLC

Derek Jay Alten brings more than 20 years of hospitality consulting and senior operational leadership to A10 HOSPITALITY CONSULTING. His experience includes CEO/COO, Managing Director, General Manager, and Director of Food & Beverage roles.

His work spans 4- and 5-star properties, boutique and historic hotels, high-revenue restaurants, and prestigious private clubs, including The Bridges at Rancho Santa Fe, Langham Hotel Pasadena, and Chatham Bars Inn.

Food-and-beverage programs developed with James Beard and Michelin-star chefs earned award recognition and included world-class wine-list work. That breadth keeps A10 grounded in the financial, physical, and human realities behind a successful guest experience.

Focused programs

Start with the operating question that needs clarity now.

PourProfit and PlateProfit bring specialized beverage and food-cost focus to operators who need practical, data-led action within a complete hospitality strategy.

Beverage program

PourProfit

Turn pour cost, purchasing, pricing, recipes, and beverage controls into a practical margin-management system.

Explore PourProfit

Food-cost program

PlateProfit

Connect invoices, yields, recipes, and menu prices so food-cost decisions stay current and confident.

Explore PlateProfit