Gastro consulting and hospitality advice
So that your business is profitable. But also brings joy to your guests, staff, and you.
Running a restaurant, guesthouse, café, pub, or small bistro requires a lot of effort and energy. We will be your beacon, guiding you in the right direction without any wrong turns.
We will help you create a viable concept and launch a business that generates profit. One where you and your staff enjoy working. And guests love to return.
For ongoing projects, we will identify weaknesses and work with you to turn them into strengths. Or we can focus on an area that you specify.
What could that be? ↓
Concept and its implementation
If you are still dreaming about your own restaurant another business or are taking your first steps and need experienced mentors.
We will go through the concept together, evaluate its economic strength, and discuss the requirements, costs, conditions, and duties of operation. This way, nothing will surprise you, and you will know all the ins and outs of the restaurant business in advance.
Together, we will come up with a concept and determine its target groups. With them in mind, we will select a suitable location and premises. Alternatively, we will adapt the concept to you, the premises, and the location to set it up for success.
In other words, will open and launch a café, bistro, or pub with you. After that, we can (ir)regularly supervise the effective management of the business.
Operating economics and pricing
It’s a business. If you don’t want to subsidize your business or balance on the edge of profit/loss, you need to master the economics of hospitality. In short, you need to have an overview of all the costs of running a restaurant, how much exactly everything costs you, and where you can save money without affecting the quality of your services.
We will clarify your (even hidden) costs, revenues, margins, and real and lost profits. And how their amount affects the financial well-being and profitability of the business in the short and long term. We will reflect all this in pricing and other measures.
We will teach you the main principles of pricing in gastronomy and hospitality. How to calculate the prices of dishes on the menu or in fast food outlets such as bistros. Taking into account costs, the concept of the business, competition, and customer psychology.
Menu evaluation/creation
The food and drink menu is a fundamental document for every restaurant, pub, and café. It is your calling card, promotional tool, and source of profit.
We will evaluate your current food and beverage offerings from both a gastronomic and economic perspective and suggest specific changes.
We will help you create a completely new menu, including seasonal variations and price calculations. We will do so in a way that preserves all the expected elements of the menu while adding culinary flair and, above all, commercial sense.
Staff selection and training
Gastronomy is a team sport where every employee matters. Everyone is equally important. Chefs, waiters and waitresses, operational and support staff.
We will help you find the right people and turn them into a cooperative team. We will train your employees for the kitchen and the floor. So that everyone knows exactly what to do, how, and when. So that together they can create the quality that turns guests into regulars.
A kitchen that works and makes money
The kitchen is the be-all and end-all of any hospitality business. It is, of course, run by the head chef. But it also involves several best practices that do not depend on any one specific person.
Together with you, we will create an environment that contributes to good work, determine and set up processes, and train people.
From the layout of the workspace, the ergonomics of individual workstations, and functional catering equipment to the selection of suppliers and principles of storing individual ingredients, to the principles of working with food concerning HACCP and food hygiene.
Efficiency of space and catering equipment
Spaces that truly help staff in their work. Spaces where guests and employees feel comfortable.
We will help you design and equip your kitchen so that the chefs’ work runs like clockwork.
We will ensure that the guest areas not only look good and support the restaurant’s concept, but also allow the serving staff to move around as easily as dancers and reach every guest with ease.
Who we have already advised well (and often continue to advise)
Brasserie Delmart Quadrio
A tailor-made food court – a new gastronomic experience. Imagine a place where the aroma of freshly prepared dishes mingles with a lively atmosphere and every guest finds exactly what they are craving. We have created a modern food court concept that offers high-quality cuisine and an extraordinary dining experience. Our vision combines a diverse range of flavors, interactive elements, and precise service, and the food court has become a place for meeting, enjoyment, and discovery.
Complete corporate canteen solutions
From concept to implementation. We help create a modern and efficient corporate catering system that meets the needs of employees and the operational requirements of the company. We take care of the entire process – from the construction design and technological solutions for the kitchen to the selection of a suitable operator.
Želivárna restaurant
A Prague restaurant with a total capacity of almost 300 seats. We collaborated on the creation of the menu, including calculations and revitalization. We trained the kitchen staff. We provide long-term support for the project, participate in the operation of the entire restaurant, and help with the creation of special offers and daily menus.
Hotel Slunce Rýmařov
A combination of a hotel, restaurant, water park, and microbrewery – a complex operation that may seem like a challenge. Together, we helped the owners revitalize the menu, set the right prices, innovate the dishes on offer… and more.
Horakůvka restaurant
We helped with the concept, opening, and launch of a restaurant with a theater hall in Šenov near Ostrava. We provided comprehensive consulting services, from selecting staff for the entire restaurant to creating the food and drink menu and training all employees. Our consulting activities also included the catering use of the theater hall.
U Císaře restaurant
The “U Císaře” guesthouse and restaurant in Mirošovice is a family business with a tradition dating back to 1908. At the start of our collaboration, we created a new food and drink menu, including all calculations. We trained the kitchen staff.
And other 75 restaurants, pubs, guesthouses, cafés, and bistros since 2007
We have experience with various types of gastronomic establishments. From large hotel restaurants to small bars and snack bars. We will be happy to help you, too.