F&B Consultancy

We advise and accompany you in the definition of strategies and implementation of processes to enhance the profitability of the F&B area

Conceptualization of F&B offering

F&B strategy definition through the development of a conceptualization of the outlets, the menu, revising and advising about the operative distribution and zonification, a proposal of potential partners, chefs, entertainment, etc.

Menu engineering

Menu Engineering is a useful tool to analyze sales and the profitability of each menu item. Through this analysis, the best and worst selling items, as well as the most and least profitable items can be identified. Once the menu has been revised, the following points will be addressed: elaboration of recipes, cost breakdown of menu items, taste testing and training.

Cost breakdown of menu items

An informational sheet will be elaborated, indicating the material cost breakdown and the cost composition of each menu item, so as to decide on the optimal price for each menu item and thereby optimize costs and ensure profitability. Elaboration of technical fact sheets for each menu item with the exact order of assembly in order to optimize timing.

Production techniques

Improvement of production systems through the implementation of more efficient techniques.

Process Improvement

Analysis and improvement of processes through optimization of resources and time.

Training

Elaboration of training proposals adapted to the main objectives of the establishment

Food Safety

Advisory on food safety processes: HACCP systems (Hazard Analysis and Critical Control Points), critical points, hygiene plans…