We develop your restaurant or bar concept from A – Z. Starting by analyzing your restaurant concept need and creating a food and beverage concept map, we continue developing your restaurant concept by filling in the blanks of a number of key elements such as:

– building your concept story

– defining your concept positioning and dialog group

– defining organisational requirements

– planning of the commercial offer with your food and beverage concept and – beyond, including signature dish/drink development

– operational area zoning and functional planning

– creating the concept’s interior desing and ambiance

– developing the functional areas such as kitchen, bar and buffet

– selecting matching operating equipment and employee styling guidelinesdevelop operational service procedures and processes

– creating appealing branding package, including communication tools, restaurant graphics

– marketing strategy and commercial concept

– selecting mangement systems and look at necessary technology as well as digitalization needs

…and a series of individual factors which are unique to your restaurant or bar concept. Our goal is to create a turnkey-framework for successful, approachable and uncomplicated gastronomic experiences with finesse.

We are specialized in casual dining concepts, craft beer concepts such as taprooms and brewpubs, as well as artisan barista coffee places.

Our food & beverage consulting services include operational, strategic and performance analysis as well as redefining and fine tuning your food & beverage business. In addition we offer organisational assistance as well as consulting services in quality standards and management, controlling and staffing.

Helping you (re-)developing your available food service spaces (for example in retail, waiting halls, shopping areas) into real culinary places of their own, by selecting the right mix of food & beverage concepts from successful multiple and single concept operators, licensors and franchisors. Many of which are still kept a best secret. Our objective is to increase dwelling time, customer spending and experience by combining a matching and targeted offer, design, commercial model as well as subsequent activities.

Hospitality and how it optimises resources, has the potential to be the leading hero of sustainability in the market today. The changes could vary from small changes such as leaving a sign on the door if the sheets do not need to be changed daily, to a larger scale switch over to change overall operations to a complete design for sustainability. What changes can you make in your day to day operations to become more ecological? When a hospitality operation wants to develop more sustainable products or services, or become greener itself, we call this Green Turnaround. Many hospitality operations are looking to grow profitably and sustainably in the market these days, and are either pushed by their guests, employees or own values to lighten their environmental footprint. While it might be daunting for some hospitality operations to think about where to start, we have a simple system to audit 5 key areas of a business, and identify the easiest and best places to make some shifts in process to either make guest services, products and experiences more green, or even, the company functional performance. We have developed 3 simple packages to start green turnaround – PLEASE DOWNLOAD HERE