your success is our goal.
Whether you’re a regional restaurant or an international brand – at GastroAssist, you’re in the right hands. With operational insight, management expertise, and decades of experience in the food & beverage sector, we support your projects, develop tailored solutions alongside your team, and deliver measurable results.
With professionalism, passion, and creativity, we streamline your operations, tackle challenges, and seize opportunities – to ensure a profitable and future-proof gastronomic business.
our
principles...
Our work is guided by clear principles that drive and inspire us. Over the years, these values have not only been reinforced – they’ve become a lived conviction, shared by us, our clients, and our partners.
creative.
honest.
driven.
professional.
Driven by passion, ideas, and challenges, I am a solution-oriented, unconventional, and pragmatic problem-solver. I’ve always seen it as my mission to inspire, coach, and empower people – to explore new paths together and achieve lasting success.
mindset.
GastroAssist was born from my strong belief that true excellence in gastronomy comes from clear structures, creative concepts, and a hands-on, solution-oriented mindset. I stand for consulting that is practical, actionable, and economically sustainable – always with the goal of empowering people and businesses to succeed.
I am an action-taker, strategist, and coach – with over 20 years of experience in hospitality, system catering, and F&B management. I represent clear communication, practical concepts, and solutions that deliver real impact. Not a theorist, but a true partner who rolls up their sleeves and delivers tangible results.
story.
milestones.
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Development of a Brain Food concept for conferences (Radisson Hotel Group)
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Conference concept for Radisson Blu & Park Inn (Radisson Hotel Group)
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Implementation of a new breakfast concept, Central Europe region (Radisson Hotel Group)
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F&B Workshop & Conference, Central Europe region (Radisson Hotel Group)
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Development of a breakfast concept (DSR Hotelholding)
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International merchandise concept (Stage Entertainment)
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Various hotel openings
ralf lampe.
our team.
Developing, Assisting & Growing Together. As a team, we stand for hands-on consulting, sustainable concepts, and operational excellence. We support businesses through change, challenges, and growth – providing fresh momentum, standardizing processes, and driving long-term success with expertise, passion, and a strong team spirit.
successful projects.
Discover a selection of our successfully completed projects and gain a first impression of our work.
challenges. Breakfast at high costs, lowguest satisfaction, no uniform appearance, lack of coordinated processes and high personnel costs
our service. Concept development, Product and equipment standards,
implementation guideline, roll-out workshop, individual
hotel support within implementation phase
result. uniform brand presence, quality level and cost structure
+ 6% breakfast revenue
+ 20% guest satisfaction
new breakfast
concept.
Group-wide implementation
4* hotel chain, 34 hotels
challenges. F&B Profit ∅ < 3 % , inefficient F&B departments
unser service. local F&B Audits – including analysis of guest satisfaction, deep dive review of department, consolidation of perception, creation of short and long termactivities – support and follow up calls
result. improve awareness and overall P&L results
∅ > 7,5 % F&B Profit
internal
f&b audit.
including individual Workshop and Action plans
4* hotel brand, 12 hotels
a la carte guidelines.
challenges. lack of staff, declined opening hours and less turnover
unser service. Development of a brand-oriented à la carte concept & guideline with standarized processes for non-specialized staff to operate including standardmenu structure, costing table incl. menu engineering analysis tool
result. stable opening hours and revenue
+ 8% Restaurant Umsatz
+ 3% F&B Profit
including Roll Out Workshop
4* hotel brand, 21 hotels
our services.
we are experts here.
Operational skills and expertise as guidance and decision-making
foundations for Quality, Results & Profitability.
most sold.
concept realization
objective. Implementation of existing gastronomic systems, concepts or group-wide standards.
our services. Planning, harmonisation and coordination of locations, preparation, introductions, local training and joint implementation with the teams for a sustainable introduction of concepts, systems or standards.
f&b audit
objective. Improve guest satisfaction, profitability, employee satisfaction and brand compliance.
our services. Analysing the guest journey, the offer and quality as well as
the operational procedures, processes and economic issues, taking into account brand standards and central guidelines and requirements. Reflection on perceptions, exchange of recommendations and joint development of a measurable action plan.
menu engineering & cognitive pricing
objective. To improve turnover, profitability and guest satisfaction in outlets.
our services. Customised workshop on: Creating successful and profitable food, beverage and room service offerings based on menu planning and cognitive pricing. Provision of an assessment tool for menu planning and a guide for cognitive pricing.
just ring that bell,
like the chef
would do! twice.
Together, we analyze your situation, identify the level of support you need, and create a customized proposal tailored specifically to you.
brands we have worked with & friends.
this is what our customers say.
Michael Klinger
COO, ACHAT Hotels
‘Ralf has made the organisation and range of F&B outlets in our hotels more structured and predictable, and our teams now work with more foresight. Particularly in those hotels where the operation of a full catering service is not profitable, he has developed concepts that enable even untrained employees to guarantee a sufficient, constant and qualitatively flawless offer and at the same time ensure profitability.’
30+
customers.
of which 5 international
Hotel chains & brands
60+
projects.
we have successfully
brought to the destination