CASE STUDY: ZOI RESTAURANT – PAROS ISLAND

CASE STUDY: ZOI RESTAURANT – PAROS ISLAND

Led by Executive Chef George Polatidis of Host Culinary Consulting

Menu refresh, cost optimization, and training that boosted sales by +50%

Zoi Restaurant Paros

Overview

Located on the island of Paros, Zoi is a contemporary Greek restaurant run by Executive Chef George Polatidis of Host Culinary Consulting in early 2025.

At the time, the restaurant had only been in operation for two months. Our mission was to stabilize systems, improve profitability, and build a strong foundation for long-term success heading into the next summer season.

Our Approach

Menu Refresh & Costing

Re-engineered for profit and seasonality.”

We refined and expanded the menu, introducing new dishes inspired by local ingredients. Every recipe was re-costed, and prices were updated strategically to align with both value and profitability.

 Staff Training

“Consistency starts with people.”

George Polatidis

Our team delivered full training to all kitchen and service staff, focusing on workflow, communication, and guest experience.

Local Sourcing & Cost Reduction

“Local ingredients, smarter spending.”

We partnered with trusted local suppliers, reducing purchasing costs while elevating ingredient quality and supporting the island economy.

Results

Measurable Success

• +50% increase in food sales compared to the previous year

• Reduced buying costs through local sourcing

• Improved team performance and consistency

Ongoing Partnership

The collaboration between Zoi Restaurant and Host Culinary Consulting, continues into the 2026 summer season.

The ongoing focus includes further menu evolution, supplier partnerships, and advanced training programs — ensuring Zoi remains a standout dining destination on Paros Island.

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