Turning Good into Great
What We Do For You
Galileo Hospitality is a consultancy specialising in the development, launch and operational support of new hospitality businesses. With over 40 years accrued experience in the hospitality trade working with multinational and local businesses alike, Galileo is the consultancy partner that will literally open your venture’s doors.
Having a great concept for a hospitality venture is half the battle…but only half. We bring the detailed market and customer insight, attention to detail and operational experience to bring your concept to reality and lay the foundations for future commercial success.
What We Offer
Our consultancy process works through three distinct phases.
Development
We fine tune your ideas and build the planning, construction and staffing supports to bring a concept to a market ready business.
• Concept development
• Business plan development
• Market analysis
• Restaurant & kitchen design
• Staff recruiting & selection
• Marketing strategy
Launch
With the infrastructure in place we fine tune all the elements to ensure performance to a standard of excellence delivered from day one.
• Staff training
• Website development
• Menu design
• Management coaching
• Grand opening support
Operation
We have built it and they came, but we want to keep them coming! Our operation supports will give you the business toolkits and additional supports to ensure your standards are met and delivered consistently.
• Operations manual
• Mystery dining
• Auditing
• Hospitality training
So, if you have that hospitality concept ready to go, allow Galileo Hospitality Consultants to provide the know-how and expertise to bring your concept to life and make it the best it can be.
We look forward to working with you.
Principal Associate
Eoin P. Clancy MIHI
Eoin Clancy is a seasoned hospitality professional with hard won experience of designing, building & running operations/units, from the ground up. From Hilton, Marriott and Crowne Plaza to The Cheesecake Factory, from Europe and the US to all over the Middle East, he has opened units for the most capable and professional companies, as well as opening his own, multi-unit operations.
He has in-depth experience of:
- concept creation
- building & menu design
- unit construction & fit-out
- staff training & service standards creation
- management coaching & instruction
- marketing strategies & business development
- financial analysis & quality assurance
This track record of business success is built on the pillars of integrity and professionalism. An honours university education in the U.K. has been updated with many further qualifications to ensure optimal innovation and performance for the client´s business.
His plan is to ensure that his clients are in the smaller, but successful group!
“Most start-ups don’t succeed: More than two-thirds of them never deliver a positive return to investors”
Harvard Business Review, May-June 2021 – Professor Tom Eisenmann
The numbers for the Hospitality Industry are closer to 90%. The attraction of the Hospitality Industry is that it is such a cash-rich business. However, many of the investors and managers often have little experience. While this often leads to failure, it does not have to be the case.
Eoin joined The Michelle Pascoe Hospitality Podcast on the 30th of June 2026.
Episode Guide
Real hospitality leadership reduces staff turnover, lifts team productivity, and builds guest loyalty — and according to Eoin Clancy, Principal Associate at Galileo Hospitality Consultants and a 40-year veteran of Hilton, Marriott, and the Cheesecake Factory, the clearest measure of a great leader is simple: would your team drop everything to work with you again?
Would you pass that test?
Michelle Pascoe is a Certified Speaking Professional and hospitality training expert with over 30 years’ experience helping clubs, hotels, and hospitality venues build service cultures that retain staff and delight guests. In this episode, Michelle sits down with Eoin Clancy for a candid, experience-rich conversation about what servant leadership looks like in practice, why the hospitality revolving door keeps spinning, and what it actually takes to slow it down.
Servant leadership works in hospitality because it creates the conditions where people stay longer, work harder, achieve their KPIs, and genuinely enjoy their jobs. Eoin learned this first-hand under a general manager at a 1,674-room Marriott in Atlanta who knew the names of all 1,800 staff members. Not from name badges. He actually knew them. That is what retention looks like in practice.
Michelle Pascoe and Eoin also explore the multigenerational workforce challenge facing hospitality operators right now, and why blending age groups on the floor creates a stabilising dynamic that younger-only or older-only teams simply cannot replicate.
Key Takeaways
- Servant leadership in hospitality is more aspirational than practised, and the gap between the two is costing operators staff, guests, and profitability.
- A leader who genuinely knows their team by name — not from badges — creates a level of loyalty and productivity that no KPI framework can manufacture.
- Reducing staff turnover starts with understanding the season of life each team member is in, and adapting how you support them accordingly.
- A blended multigenerational workforce is a deliberate retention strategy, not a compromise — experienced staff stabilise younger team members and reduce the speed of the revolving door.
- Consistency in systems, standards, and service is the foundation every successful hospitality operation is built on, regardless of format or price point.
