We advise you on whatever each phase of your gastronomy project needs, and we help you make it happen.
And if you don’t know what you need, we help you understand it so you can decide with judgement.
Honestly. No nonsense.
We walk with you from concept to first service. We audit the project, build a profitable brand and launch with a channel-by-channel plan. We do everything you need — you only pay for what you ask for.
We start from financial analysis. Solid foundations before a single euro goes into fit-out or branding.
We don’t add another brand to the noise. We analyse your target’s insights with cutting-edge tools to build a memorable brand.
The menu is the single most important piece of the business. We design it on the palate and on the numbers.
Pre-opening, opening and post-opening. We design and run the full activation plan, channel by channel.
Everything you see and touch in the restaurant. From the website to delivery packaging, including menu photography.
National and international expansion for brands that want to grow beyond their home market: destination market research, choice of cities and entry model, site search and validation, and partnerships with local operators, groups and investors.
And the other way round: if your brand is coming from abroad and wants to land in Spain, we adapt concept, menu and operations to the consumer here.
No lock-in. No fixed retainers. No headaches. You only pay for what you need.
Tell us about your opening →Your restaurant is up and running but the margins aren’t there, or growth has plateaued. We audit the business, redesign what’s bleeding and pull the levers that scale. And if it’s already working, we help you expand it. You only ask for what you need.
A complete X-ray of the business. We find out where money is leaking and which levers move the bottom line.
The menu is the first profitability lever. We design it on the palate and on the numbers.
We pull sales from the operation. Floor, protocols and footfall pulling in the same direction.
Activations built to move the till. Six- or twelve-month plan, channel by channel, with measurement.
Everything you see and touch day to day. What keeps the brand alive between campaigns.
I join your team as project director and run the repositioning and the profitability plan for your restaurant end to end.
I stay on your team for as long as you need me, taking care of everything to make sure it works.
No lock-in. No fixed retainers. No headaches. You only pay for what you need.
Tell us about your numbers →Design and direction of gastronomy events: festivals, markets, competitions, fairs, showcookings and product launches. From concept and operator selection to communication plan, production and results measurement.
Festivals, markets and gastronomy competitions designed with a business goal behind them. An event is not organised: it is designed.
We select and coordinate the protagonists: chefs, operators, brands and suppliers who make the event great.
The event starts long before doors open. Press, influencers and creators working on one shared story.
Roadmap, budget and millimetre-precise execution. And when it ends, numbers: what worked and what to improve next edition.
A gastronomy event is not organised: it is designed with a business goal behind it.
Tell us about your event →We design your AI workflow task by task, train your team and measure the hours it actually saves you. No hype, and no buying technology nobody will use.
AI lies, and it lies very well: without human judgement it is useless. We start by deciding which tasks yes and which tasks no.
We build the flows task by task on your real operation: reporting, recipe costing, documentation and guest care.
A tool is useless if nobody uses it. We train each role on their own tasks, with cases from your own business.
We measure real savings, in hours and euros. If a tool does not pay off, out it goes. No hype and no absurd fees.
AI without human judgement is useless. With judgement, it gives you back hours every week.
Tell us about your operation →