Market research and trend analysis

Concept definition: storytelling, culinary identity and service offering

Marketing positioning

Visual identity and “art directory”

Digital strategy and content creation

Press and influencer relations

Launch strategy and activation

HR audits

HR organization design

Team scheduling and organizational charts

Recruitment support

Team training

Opening support

Operational audits (FoH & BoH)

Financial and strategic audits

Quality monitoring

Definition and implementation of operational processes

Supplier price list review and optimization

Wine program structuring

Wine list creation

Supplier sourcing

Reference selection

Tableware concept and sourcing

Selection of furniture and decorative elements

Coordination with designers and suppliers

Table setting design and mise en place guidelines

Business model and strategic positioning analysis

Business plan and profit & loss statement

Pricing strategy

Financial audits

HR assumptions and budgeting

Functional layouts for FoH & BoH

Space zoning

Kitchen layout review

Selection and coordination of partners (kitchen suppliers, architects, designers, etc.)

Project management assistance

Kitchen and bar equipment specifications

Smallware and barware listings

Menu engineering and structuring

Recipe and technical sheet creation

Supplier sourcing

Product price list development

Seasonal menu updates

Tasting session organization

Food photoshoot coordination

Bar concept development

Signature cocktail creation

Supplier sourcing

Beverage list structuring and costing

Team training

Service concept design and sequencing

Definition of service standards and guest journey

Team training and coaching

Operational procedures and quality control