CRAFTING F&B CONCEPTS
Food & Beverage Studio is a collective of experts specialized in the
creation and transformation of restaurant concepts.
We support all stakeholders facing food & beverage challenges — restaurateurs, hoteliers, investors, brands, retail, transportation, and entertainment companies — designing bespoke, inspiring, and high-performing F&B concepts.
Our services
Building on its network of experts, F&B Studio is a hospitality and F&B consulting studio that assembles and coordinates bespoke project teams tailored to each mission and client, providing support across all aspects of F&B concept design and operations..
We design and deliver restaurant and hospitality concepts targeting three key objectives:
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Enhancing the guest experience
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Optimizing operational efficiency
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Driving economic performance
Looking to create a new F&B concept?
We support you at every stage of your project — from feasibility study and Concept Book creation to culinary identity, menu structuring, zoning and design brief, all the way through rollout and opening.
A comprehensive approach, from feasibility to full concept deployment.
Looking to optimize an underperforming concept?
We conduct a complete strategic and operational assessment: on-site observation, performance analysis, offer and guest experience audit, action plan development, and implementation.
A structured diagnosis, from field analysis to action plan execution.
Need tailored support?
We offer a range of “à la carte” services: food and wine menu creation, mixology, art direction, communication and social media strategy, layout review, tableware selection, chef partnerships, and more.
Expertise activated according to your needs and your project.
Sustainable Food & ESG Strategy
To align economic performance, guest experience and environmental and social impact, we support your ESG initiatives across hospitality and foodservice, through a collective of specialized and certified experts.
Our areas of expertise include :
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ESG diagnostics & strategy
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Resource and cost optimization
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Sustainable F&B offer design
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Employer brand & working conditions
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ESG positioning, communication & certifications
Our Collective
Our collective brings together senior experts from the hospitality and culinary industries, each with 15 to 30 years of experience. We combine strategic insight and operational expertise with a strong creative culture, building tailor-made project teams for every mission. Rooted in the rigor and excellence of haute gastronomy, we apply the same standards of precision and creativity to every type of restaurant concept.
F&B Consultant
Matthieu Darbon
Creation of F&B, lifestyle, and hospitality concepts, strategy, business planning, and project management.
Consulting Chef
Adeline Robert
Menu and recipe creation, kitchen design, team training, and operational process development.
F&B Consultant
Sophie of Segonzac
Creation of F&B concepts, marketing and branding strategy, food retail, and entrepreneurship.
F&B consultant
Pierre Herbaux
Chef partnerships, entrepreneurship, concept creation, and event-driven dining projects.
F&B & Retail Consultant
Capucine Fabié
Marketing strategy, brand experience, concept development, business planning - luxury & wine tourism
Consulting Chef
Emmanuel Lacaille
Menu and recipe creation, operational audits, team training, and operational support.
F&B consultant
Alice Vasseur
Marketing, branding, communication, and digital strategy — lifestyle, gastronomy, and hospitality.
Wine & Service Consultant
Guillem Kerambrun
Sommelier expert in hospitality, bar, and wine service — creation of wine and bar lists, and front-of-house team training.
F&B Consultant - DubaÏ
Dimitri Labaye
F&B operations and openings specialist. Specialized in the Middle East market.
Art Director
Lara Brehm
Art direction, spatial design, graphic design, interior styling, and illustration for F&B concepts.
Coffee & Barista Consultant
Amélie Duvauchelle
Coffee shop concept and menu creation, spatial design support, and team training.
Consulting Chef
Yann Capsié
Menu and recipe creation, operational audits, team training, and operational support.
F&B consultant
Julien Darbon
Operations and management, sourcing, design and equipment of front- and back-of-house spaces.
Consultant pastry chef
Antony Terrone
specialized in dessert creation and team training. Silver Medalist at the 2007 French Pastry Championship.
CSR & Hospitality Consultant
Léna Le Goff
Hospitality operations and commercial leadership. CSR strategy, diagnostics, and certifications.
