Walter Sperger

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Walter Sperger, F&B Consultant for hospitality and restaurant services

Mobile: +43 676 594 5988Walter Sperger, PhiloDex Consult

Restauranteur with body and soul

Gourmet, coffee friend, cognac fancier and cigar lover,

Located: in Vienna, Austria

PhiloDexConsult – Management Consulting Firm, registered in the European Union, Vienna/Austria

Walter Sperger
Management Consultant

  • Founder of PhiloDex Consult – formed 2002 – incorporated 2005
      • Management Consultant for F&B and Hospitality (but not limited to)
      • Certified Management Consultant at the Austrian Chamber of Commerce
      • Business Advisor at EBRD (European Bank of Reconstruction and Development)
  • Projects within the framework of EBRD: Albania, Mongolia, Monte Negro, Belarus
  • Liwanag, Old Binan, Elysium / Laguna, Luzon, Philippines, Concept, Business Planning
  • Hacker-Pschorr Bräuhaus / Nanjing, China, Pre-Opening, Opening, Operations Management
  • Park Inn – Paulaner Brauhaus / St. Petersburg, Russia, Reengeneering, F&B Management
  • Restaurant Michls / Vienna – Restaurant General Manager
  • Half Moon Resort Hotel / Montego Bay, Jamaica – Project
  • TUI UK – SHG / Chamonix, Mont Blanc, France – F&B Reengeneering
  • Harrods / London – Operations Manager
  • Hofzuckerbäcker Demel / Vienna – Managing Director
  • Residence of the Ambassador of the US – Butler

Further successful concluded projects:

Vinarium Austria in Vorarlberg, Kaiserliches Festschloss Hof in Schlosshof in Lower Austria, Sea Side Hotels on the Canary Island . . .


  • Master Degree in Catering, University of the Vienna Provincial Government
  • Examined instructor for chefs and waiters, University of the Vienna Provincial Government
  • Hospitality Business in (almost) all aspects
  • Certified in Food Hygiene and Safety, Institute of Public Health and Hygiene, London/UK
  • Multi Unit management, Opening, Pre-Opening, Re-Opening
  • Budgeting, Business Plan, Controlling
  • Procurement, Cost Control, Brand Management
  • Business Planning, SWOT, Start Up
  • Planning and Organisation, Restaurant and Kitchen Design, SOE
  • Staff Planning and Training, Workflows
  • Digitization, POS Systems and IT Technology
  • Menu Design, Structuring, Reengineering


  • Documenteries and articles about the restaurant business in the “Noblesse” Magazin
  • “Standard Operating Procedures” for miscellaneous companies
  • Essays, Poems, Produkt Descriptions for commercial purposes