A smart approach to problem solutions: from a simple advice on the multiple aspect of food and beverage business, to data analysis, recipe design and project revision.

Trough an overall analysis of financial data, product and organization have a deeper understanding of ongoing challenges, corrective actions and identify the business development opportunities.

Modify an existing recipe in order to adapt it to a new market, organizational or logistic requirements

(hotel, restaurant, retail, cruise and catering business).

Given a specific business model, develop the menu structure, categories and products

(hotel, restaurant, retail, cruise and catering business).

Develop a new recipe according to concept, budget and marketing feedbacks

(hotel, restaurant, retail, cruise and catering business).

Modify structure, categories and product of an existing menu in order to upgrade the functionality, effectiveness and profitability (hotel, restaurant, retail, cruise and catering business).

Upgrade the whole menu or a single category of dishes through revision of the recipes, supplies and processes

(hotel, restaurant, retail, cruise and catering business).

New product R&D-create a new, semi-finished, or a line of culinary products

(industry and retail business).

Develop a value added product combining health and technology with a gourmet twist

(industry and retail businesses).

Recruitment-find the right fit for the open positions according to experience and qualification.

Targeted training-design a training based on the business’s specific target and needs.

Evaluate your team, define individual and group goals, guide the path to achieve them.

Define the ideal planning for business unit or the correct group organization according to the business specific, available skills and personal inclinations.

Combining financial and operational data, define the most effective daily work arrangements.

A complex analysis of balances between finance, quality, product, logistic and execution in order to develop the best possible menu layout, recipes and processes for a specific business organization.

Given a menu, budget and available spaces identify the most effective equipment in order to support the concept and productivity.

Design and workflow of operational spaces, dining room, kitchen, production and cleaning areas.

Prioritize the necessary investments and return on the same in order to enhance productivity and stay on par with competitors.

Analysis of food cost data and planning of corrective action, define profitability goals.

Analysis of labor cost data and planning of corrective action, define profitability goals.

Analysis of the balances between the budget categories and prioritization of the resources in order to achieve the business targets.

Combining concept, pricing and budget provide a clear understanding of necessary investments, possible return on them and corrective actions applicable in order to increase business traction.

Given a business idea provide the necessary guidelines in order to define the product, organization and financial models. Likewise given a budget provide a concept designed in order to achieve the investor targets.

Given a concept or an existing business, standardization of product, processes and procedures in order to define the business model, product identity and replicability.

Define the necessary actions and products in order to stay ahead of competition and increase business and visibility.

Forecasting investments and financial capacity with long term business objectives.

Combined strategic actions on the categories of product, team, organization and finance in order to achieve a consolidated revenue and margin growth.

The complete set of services in order to develop the project from conceptualization to operation with an entrepreneurial approach and clear process of the decision making and budgeting.