About HosPro
HosPro is a hospitality consultancy built on real operational experience.
We develop, reposition, and optimize restaurants, bars, and hospitality concepts - combining strategic thinking with hands-on execution. Our approach is grounded in one core principle: great concepts only succeed when they work commercially.
We been in the hospitality industry well over 20 years. With a double bachelor in Hospitality Management from Switzerland and the US, involvement in 4 continents, 8 countries and well over 20 venues.
The team
Erik Jönsson
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With over 20 years of international experience in the hospitality industry, Erik brings a unique blend of strategic insight and hands-on operational knowledge to HosPro.
He has worked across four continents and eight countries, and holds a double Bachelor’s degree in Hospitality Management from Switzerland and the US.
Before founding HosPro, Erik was COO and partner in several well-known Oslo venues, including Lucky Bird, FYR Bistronomi, Taket, and BAR Tjuvholmen, and has helped develop successful projects such as Seven in Bjørvika and Olympique Norefjell.
At HosPro, he focuses on helping restaurant and hospitality businesses establish, optimize, and grow through strategy, branding, and measurable results.
erik@hospro.no
+47 450 67 496
Georg Rudshagen
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With extensive experience across Oslo’s hospitality scene, Georg brings a rare combination of operational depth, commercial understanding, and strategic leadership to HosPro.
As Owner and CEO of Pinerolo Stabekk, an Italian-inspired restaurant concept, he led the full journey from initial idea and design to execution, daily operations, and sustained growth.
He has also held key roles at Arts Restaurant, Olympique Norefjell, and Bar Bardot, building a strong track record across both premium dining environments and high-volume concepts.
At HosPro, Georg works closely with clients across the hospitality industry, with a focus on concept development, operational excellence, and delivering measurable, commercially driven results.
His approach centers on building strong, relevant brands rooted in customer insight—while ensuring financial sustainability and long-term viability. With an analytical mindset, he approaches the restaurant business through the lens of data, economics, and performance, creating concepts that are not only compelling, but built to succeed.
Outside of work, Georg has a strong passion for skiing and golf, closely reflecting the environments he operates in, with several of his projects rooted in both alpine destinations and summer resorts.
georg@hospro.no
+47 40 54 88 39
How can we help?
We can help you with creating a comprehensive business plan for a new venue and concept.
We can also do a review of your existing business and deliver detailed and concrete suggestions for change and improvement.
We can assist you with specific parts of your business that you need to improve, change or re-ignite.
Get in touch with us for a meeting so we can learn how we can help you succeed with your goals.
“How hard can it be to run a restaurant?”
…the amount of times I’ve heard and read that quote.
Let’s settle one thing:
IT’S HARD!
The hospitality industry is probably one of the business that requires the most input (hours worked) with the least amount of output (profit margin)
Trust me, I’ve learned the hard way.
But one essential thing that I’ve learned thoughout the years and which eventually gave birth to the idea to start HosPro is this:
It’s most often the small things that have the biggest impact on your business and your profit.
And through a lot of trial and error, I think I’ve grown to learn the process to implement those small decisions and how to convert them into a successful business.
Our clients
Vågå
Nasjonalpark
BYLIV AS