The Vista Hospitality Series – A Review and Reflection
By a professional, for professionals.
With this five-part series, Hans Kramer has achieved something rare in hospitality literature:
He brings together every aspect of the craft – from guest experience to finance, from leadership to self-care – in compact, practical volumes that never lose their human touch.
The first three books (The Healthy Kitchen, The Gracious Service, and Hospitality as a System) form the operational backbone of the series.
They add structure, rhythm, and accountability to what is too often left to chance.
The tone is direct and authentic – written from lived experience, not management theory.
In Part 4 (Keeping Your Business Financially Healthy), the focus shifts to entrepreneurship and insight.
It deals with margins, overheads, cash flow – and the courage to take timely action.
The chapter “Busy or Profitable?” is among the most honest pieces ever written about hospitality economics.
Part 5 (Working Smarter in Busy Times) is the human finale.
Where the earlier volumes build systems, this one focuses on the heart that drives them.
It is personal, sometimes painfully honest, written by someone who has both been broken and healed by his profession.
Here, hospitality is finally recognized for what it truly is: a people’s craft that only thrives when people themselves stay whole.
Conclusion:
The Vista Hospitality Series is more than a collection of e-books – it’s a way of thinking: practical, human-centered, and deeply experienced.
For €9.99 you don’t just buy books; you buy forty years of insight, distilled and refined.
“In a sector full of manuals on profit and experience, Hans Kramer finally writes about the person in between – making this series not just useful, but necessary.”
Hospitality eBook Series Running a successful hospitality business takes more than great food and service.
It requires smart systems, cost control, and a strong team. This 5-part eBook
series gives you: Practical steps to avoid costly mistakes Proven methods to
strengthen your kitchen and service Tools to improve profit margins and reduce
waste Strategies to keep staff motivated and guests happy
👉 Available individually or as a complete bundle for maximum value.
Preview Grip on the Kitchen: Why You Hold the Key
Many chefs work incredibly hard but often feel more like firefighters than leaders — constantly putting out small “fires,” solving problems, and never getting a moment’s rest.
But real control in your kitchen isn’t about doing everything yourself. It’s about keeping processes, people, and performance under control — without burning yourself out.
One of the biggest traps in hospitality is being “busy being busy.” If you’re always working on the line without stepping back, you rob yourself of the chance to actually lead. You’re the chef. You’re not just a cook — you’re a leader. Someone who sets direction, creates structure, and brings calm to the chaos.
Preview The art of exceptional service - What is True Hospitality?
Hospitality is the soul of every restaurant, café, or hotel.
It goes far beyond greeting a guest with a smile or politely saying “please” and “thank you.”
True hospitality starts with a genuine, personal connection — wanting to know who your guest is, why they’re here, and how you can make them feel welcome and valued.
Guests instantly sense whether your attention is sincere or just part of the routine. A rehearsed greeting with a smile might look professional, but it lacks the warmth that leaves a lasting impression. The difference lies in your intent. Are you truly interested? Do you listen actively to what someone says? Do you respond to the small signals they give? That’s what matters most.
Preview Hospitality as a system - Hospitality is No Accident
"A good atmosphere just happens by itself, right?" This might be the biggest misunderstanding in our industry.
A great guest experience may feel like magic, but it’s rarely coincidence. It’s the result of behaviour, teamwork, and many small, well-aligned decisions. And those don’t just happen naturally.
If one guest feels completely welcome while another feels lost in the exact same setting, you know something is missing: a system.
Hospitality should be repeatable. It can’t depend on who happens to be working or what kind of mood they’re in. That means having agreements, rhythms, and a shared vision of what “hospitality” means in your business.
Ask yourself: What is our standard behaviour?
Preview Finacially Healthy - Revenue Keeps You Busy, Profit Keeps You Open
“We’re fully booked every night.” – It sounds like success, but it doesn’t mean a thing.
In hospitality, busyness is often mistaken for financial health. But revenue is not the same as profit. In fact, many restaurants that are full night after night end up with little or nothing left at the end of the month.
Why?
Because costs rise faster than you think, or because there’s no structure in how the business is managed.
The first step toward a financially healthy business is to look honestly: What do I actually keep?
This is not an accountant’s manual. These are practical, real-world insights that directly affect your profit, the number at the bottom of the page.
Preview Chapter 1 - The Pressure No One Sees (But Everyone Feels)
"Everyone sees the full dining room, but no one sees the stress inside your head."
From the outside, hospitality often looks like a celebration, guests laughing, glasses clinking, plates beautifully presented. But behind that atmosphere of joy, there is often a quiet, constant pressure that builds up in the people running the show.
It’s the kind of stress that doesn’t always shout, it hums in the background, slowly wearing you down if you don’t address it.
Most guests don’t see the constant mental calculations you’re making:
• Table 6 still needs their mains – but the kitchen is backed up.
• Table 3 is waiting for their wine – but the bar is slammed.
• The booking for tonight just went from 4 people to 12 – and it’s in 15 minutes.
This is the reality in hospitality. The show must go on, no matter how chaotic it gets behind the curtain. And because we care about our guests – and because we take pride in delivering – we push ourselves harder and harder, sometimes past our own limits.
The problem? If you keep running at that pace without a release valve, the pressure becomes part of you. You stop noticing it’s there, until your body or mind forces you to.
That’s when you see colleagues suddenly snap, get sick, or burn out. And often, it’s not because of one bad day, it’s the accumulation of hundreds of small stressful moments over months or years.
So, what can you do?
The Complete Hospitality eBook Series
Hospitality is never just one thing – it’s kitchens, service, staff, guests, finances, and the pressure of busy days all at once. That’s why I created this 5-part series: each book focuses on a key area, but together they give you a broad, practical view of what really makes a hospitality business succeed.
Instead of quick tips or theory, you’ll get insights taken directly from real kitchens and restaurants – problems you’ll recognize, and solutions you can apply right away.
Why this series?
It covers the full spectrum of hospitality: from kitchen control to service, from financial health to staff training and well-being.
Each part works on its own, but together they form a complete toolkit for sustainable success.
Affordable and accessible €2.99 per eBook
Only €9.99 for the complete 5-part series (save nearly 40%).
Whether you’re a chef, manager, or owner, this series will help you strengthen your business step by step – and keep both your guests and your team thriving
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