Pellegrino is a full F&B operator, not a fridge or vending add-on.

We run a public, competitive restaurant brand that must win guests on product quality and service, not on captive hotel traffic.

Unlike most concepts, we operate efficiently in very compact spaces and in shared kitchens: you keep breakfast, we use the same kitchen in the evening under clear HACCP rules and agreed procedures.

The trial is designed to give you full flexibility.

You can terminate at any time during the pilot with no penalties and no future obligations.

We simply retain the activation fee, which covers installation, logistics and removal of the kit if you decide not to continue.

Pick-up and delivery are an important part of the business, but we protect your hotel flow and positioning.

We use a dedicated runner and clear processes so riders and external guests interface with a defined handover point, not with your reception or guest areas.

From the guest’s perspective it feels like having a restaurant downstairs – visible and active, but operationally under control.

We work with detailed SOPs, HACCP procedures and standardised training for all staff.

A Pellegrino manager visits the location at least monthly to audit quality, team performance and cooperation with the hotel.

You receive KPI reporting and have the right to raise issues and request corrective actions at any time.

You always keep a say on who works in your property.

If a team member is not aligned with your standards, we can retrain, reassign or replace them quickly.

Your feedback goes directly to our cluster manager, who is responsible for acting on it.

Guest feedback linked to our service on delivery platforms and our channels sits with Pellegrino, and we manage it directly.

We actively monitor hotel reviews; if our part of the service is mentioned negatively, we intervene with service recovery and corrective measures.

If performance remains below standard, we either fix it with you or we close the outlet – we have no interest in staying if we hurt your ratings.

Breakfast remains fully under your control; we only operate in the evening slot.

We agree a shared layout and handover procedure so that the kitchen is clean, reset and ready every morning.

If you need part of the kitchen for your own use in the evening, we define this upfront and structure SOPs to avoid conflicts.

You provide access to the kitchen and lobby space, basic property data and internal alignment with your team.

We handle kit installation, staff, suppliers, processes and communication materials.

For a standard hotel, the internal workload is limited to a few coordination meetings and sign-offs.

A revenue-share model aligns incentives and keeps the concept viable even in lower-volume locations.

In softer hotels it allows the service to stay open and deliver ADR and guest-experience benefits without heavy fixed F&B costs.

In strong locations it converts high volumes into attractive profit per sqm for the hotel, without adding capex or headcount.

We normally operate under the Pellegrino brand.

This gives continuity, clear accountability and allows us to compete openly in the market instead of relying on captive guests.

Full white-label is not part of our model, but we can create a small internal selection (e.g. generic snacks, basic items) under your hotel brand alongside the Pellegrino offer.