Culinary and Service

F&B concept development

Market research, competitor analysis

Customer journey and experience mapping

Work sessions with current designers, consultant, and architects to ensure you get what you need

A full review of all architectural and design drawings, to ensure you get what you are seeking for

Operating supplies and equipment Inspiration

Recommendations on layout improvements and equipment specifications for kitchen, bar service

Assist to put together a full list of all OS&E, ideal to your project and budgets

Creating a digital library for entire food and beverage, cooking and beverage books, recipes outlets, food and beverage hygiene and safety standards with guidance forms, job description by position, standard operating procedure, templates

Owner / Name chef guidance and orchestration

P&L statement review and stores

Audit of F&B summarized of findings and recommendations operational

F&B inspiration and sample menus considering the various dietaries

Menu Engineering and analysis with recommendation 

Recommendations with action plan on how to improve in the short, medium and long term in order to reach your financial improve/goals

Review of the F&B marketing and revenue stream maximize 

Hands-on work with the team 

Culinary training, remember: Only a Chef can talk to a Chef!