Case Study | Marina
Pure Passion Marina
An operational correction covering restaurant standards, team capability, recruitment, management training, and menu redevelopment.
Challenge
The restaurant was operating without consistent rules or service standards. Procedures varied by shift, staff needed retraining, management lacked the tools to enforce the operation, and the food and wine menus needed clearer structure.
Diagnosis
Studio S reviewed the guest journey, service sequence, team capability, management routines, and menu architecture. The assessment identified missing operating documentation, inconsistent service behavior, staffing gaps, and weaknesses in the presentation and commercial logic of the wine list.
Intervention
Studio S created operational fact sheets that defined each task and service standard, corrected the service sequence, retrained the existing team, recruited new staff, and trained managers to brief, supervise, and correct performance. The assignment also reworked the food menus and gave particular attention to the wine list, improving its structure, selection logic, readability, and role in the guest experience.
Outcome
The restaurant moved from improvised practices to a documented operating structure. Staff worked to defined standards, managers had practical controls for each service, and the revised menus gave the team a clearer tool for recommendation and sales.
Lessons Learned
Standards must connect the floor, the managers, and the menus. When those elements follow the same operating logic, the restaurant can deliver a more consistent experience.
A useful framework becomes valuable when managers can run it without the consultant in the room.
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