Food & Management

Gastronomic offer, internal systems and procedures

We design and implement your gastronomic offer, whatever your hospitality business model may be, both in the salty and sweet parts and in the catering services. We carry out cost calculations to advise on price definition, based on cost control. We train your team and provide you with the tools, procedures and work systems for each area. We assist you in supplier management.

We start the most creative part of the project: communicating through the language of gastronomy Francesc Beltri_ CEO and Chef

Conceptualize, create, investigate, know, reflect

In this part of the project we must develop all aspects that make up the business concept: location, gastronomy, brand and team. We will also define the methodology and internal work systems through operations manuals for each area of the business: dining room, kitchen, HR, communication and commercial management.

We start the most creative and sensitive part of the project: communicating with our customers through the language of gastronomy. In our opinion, one of the most difficult and complex aspects of the project is undoubtedly the creation of gastronomic content that has a gustatory balance as well as visual.

Before designing a dish or product, we must investigate, know and reflect. Learning what was done, how it was done, what is done and how it is done gives us knowledge and security in the creative process that, together with the technique and the DNA of the raw materials, allows us to achieve the desired balance and result.

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Tools, information and results interpretation

Once the creative challenge is overcome, we must carry out the breakdowns of the gastronomic content that we are going to offer in our project. Breakdowns, recipe books and inventories are three fundamental tools in the systematization of internal procedures and cost control. Improvisation generates ignorance and misinformation, while our goal is to establish control mechanisms that provide us with information and security.

All these procedures and mechanisms, which at first may seem very cumbersome to develop, are essential to improve the efficiency of the team and ensure that the result is repetitive and identical. At the same time, it provides us with essential information for the interpretation of economic results.

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