Dragoș Panait and the Art of Building Sustainable HoReCa Businesses

An in-depth interview with Dragoș Panait, a HoReCa operational consulting expert, exploring industry challenges, sustainable concept development, and the vision behind Next Root Hospitality Consultants.

Dragoș Panait is an expert in operational consulting and concept development in the HoReCa sector, with over 15 years of experience in managing and optimizing hospitality businesses. As the founder of Next Root Hospitality Consultants, Dragoș has contributed to the launch and repositioning of both local and international brands, offering entrepreneurs strategic tools to turn ideas into sustainable and high-performing businesses.

With a pragmatic yet deeply human approach, he blends entrepreneurial vision with operational discipline, helping his clients understand that success in HoReCa begins with people, processes, and genuine passion for the experience delivered. For Dragoș, consulting is not just about numbers and procedures but a form of mentorship and partnership — a way of building healthy communities around hospitality.

C&B: If we were to look at the narrative thread of your career, what were the key moments that defined you?

Dragoș Panait: The defining moment of my career was when I realized, through my own experience, that in HoReCa it is not enough to have a vision or a beautiful idea — success depends on how well you understand the market and your ability to adapt the concept to the reality and needs of your audience. I learned everything I know about the operational side by going through my own mistakes, some of which were costly both financially and emotionally. It was an intense, sometimes painful process, but essential for my development as an entrepreneur and, above all, as a hospitality professional. A key moment in this evolution was founding Next Root Hospitality Consultants, when I decided to turn all these lessons into a real support tool for other entrepreneurs — so they could avoid the same mistakes and build solid, sustainable businesses.

C&B: In your more than 11 years of activity in the field, what have been the biggest challenges you encountered and how did you overcome them?

Dragoș Panait: In my more than 11 years of experience in operational consulting, one of the biggest challenges was building and maintaining stable teams in an industry defined by a fast pace and constant fluctuations. The solution came with a shift in perspective: I chose to put the person before the position and to invest in their professional and personal development. Another major challenge was finding the balance between the creative and operational sides — I learned that inspired ideas must be treated as concrete projects, tested, measured, and continuously adapted. In consulting, challenges related to clients’ projects often arise as well: there are moments when it is clear to me that an idea, in the form it was conceived, would not survive on the market. In such cases, I try to redirect the vision toward a feasible, sustainable concept, and when there is no openness to adjustments, I prefer not to take on the project — because success cannot be built without realism and adaptability.

C&B: Is there a dream or ambition that has always guided you, regardless of obstacles?

Dragoș Panait: I enjoy developing new concepts and deeply understanding the mechanisms behind each project, adjusting where necessary so that a location can operate efficiently and professionally. My ambition is that after implementation, every client feels the real value of our support on a daily basis, through clarity, stability, and visible results. I am 100% involved in every project because I know that details make the difference between a promising idea and a sustainable business. I firmly believe that through education, respect for clients, and a deep understanding of the market, the Romanian HoReCa industry can become mature and high-performing.

C&B: What were you like at the beginning of your journey, and how do you feel you have transformed over time?

Dragoș Panait: At the beginning of my career, it was difficult for me to tell a client or potential client that their idea was not suitable or solid enough in the context of the market. Over time, after seeing the same pattern in numerous projects, I learned to be much more direct and constructive. Today, I prefer to ask a set of essential questions that help entrepreneurs evaluate for themselves whether their idea is ready for the market in its initial form. From there, we begin the process of adjusting and refining the concept together. With each passing year, I have adapted and expanded the services of Next Root Hospitality Consultants to cover as many areas as possible that contribute to resource efficiency and the sustainable consolidation of our clients’ businesses.

C&B: If we were to meet your team or collaborators, what do you think they would say about you?

Dragoș Panait: I believe they would say that I am demanding but fair. That I genuinely care about both the results and evolution of each client, and the comfort and development of the people I work with. I always try to build a relationship based on respect, transparency, and mutual trust, because only in such an environment can performance and long-term partnerships emerge.

C&B: What is the most important decision you have made that changed your trajectory?

Dragoș Panait: The decision to continue managing my own HoReCa business in parallel with launching the consulting company. I took this step only when I was convinced that my team was mature enough, well prepared, and supported by standardized processes, so that they could operate independently without my constant physical presence. It was a strategic decision that allowed me the freedom to focus on developing new concepts for clients while maintaining real contact with the dynamics of the field.

C&B: What are the most common mistakes entrepreneurs make in the HoReCa industry, and how can they be avoided?

Dragoș Panait: The most common mistakes I see among HoReCa entrepreneurs stem from the misconception that “anyone can open a location.” Many start out driven by passion, wanting “a place of their own,” without a real understanding of the complexity of the hospitality industry — an industry that requires multiple competencies: from marketing and financial management to communication and leadership. Another major mistake is neglecting financial planning. Often, entrepreneurs invest their entire budget in setup and opening, and when launch day comes, they realize they no longer have resources for operating expenses during the first months — salaries, inventory, promotional campaigns. This is a trap that can quickly destabilize an otherwise promising business.

C&B: Which project are you most proud of, and what lessons did you learn from it?

Dragoș Panait: Each project has its own value, but I am most proud of those in which I managed to turn an unclear idea into a coherent and profitable brand. The main lesson is that success does not come from a universal recipe but from adaptation — from a deep understanding of context and audience.

C&B: What does a typical day look like for you now, and which moments bring you the greatest satisfaction?

Dragoș Panait: My days are a mix of meetings, analyses, and site visits. I enjoy the fieldwork because that is where you feel the real pulse of the industry, where you see and sense what each client truly needs. What brings me the most joy are the moments when I see a team I invested in functioning perfectly without my intervention — that’s when I know I made a difference.

C&B: What values or principles guide you in your work, and how do you apply them daily?

Dragoș Panait: Transparency, respect, and responsibility. They are simple but fundamental values. I believe that any decision — whether involving a client, an employee, or a partner — must be made with integrity and long-term thinking.

C&B: How did the idea of founding Next Root Hospitality Consultants come about, and what made you focus on consulting in the HoReCa sector?

Dragoș Panait: It all started naturally, from a real market need. Within a relatively short time, I received several requests for support from entrepreneurs in the industry. Initially, I offered informal, pro-bono consulting in the form of recommendations and optimization directions. As my involvement became more consistent, I realized there was a clear demand for this type of professional support — which is when I decided to structure everything into an organized form and create Next Root Hospitality Consultants.

C&B: What development plans do you have for Next Root Hospitality Consultants in the near future?

Dragoș Panait: We are in a continuous development process, constantly adapting our services based on the real needs of our clients. Expanding our portfolio of solutions and optimizing resources for each project are not just growth directions but an inherent part of our way of working. I believe evolution comes from the ability to listen to the market and respond quickly, efficiently, and personally to the challenges each partner faces. In the near future, we will launch a recruitment project in the HoReCa field, completely different from what we see on the market today. I believe we have attracted top talent in every category of this industry, allowing entrepreneurs to benefit from the experience of people who perform at a high level in the field.

This interview with Dragoș Panait reminds us that success in HoReCa is not defined solely by creative concepts, but by strong teams, efficient processes, and a deep understanding of people.