Services
RESTAURANT
CONSULTING
I support new restaurant openings and restructuring projects.
This includes concept definition, kitchen organization, workflow clarity and operational alignment.
Many restaurants fail not because of the food, but because of poor structure.
My role is to build that structure from the beginning or fix it when it is missing.
MENU DEVELOPMENT
& ENGINEERING
A menu is not just a list of dishes.
It is a financial and strategic tool.
I develop and restructure menus based on positioning, identity and profitability.
Each dish must make sense creatively, operationally and economically.
This includes pricing logic, portion structure and performance balance.
FOOD COST & MARGIN STRUCTURE
Food cost is not just a number.
It is the backbone of restaurant sustainability.
I work on:
– precise cost calculation
– portion control standards
– pricing structure
– margin analysis
– integration of cost awareness into daily operations
The goal is clarity and control without compromising quality.
DIGITAL TOOLS & OPERATIONAL SYSTEM
My work is strongly rooted in contemporary health-oriented cuisine, including:
– Gluten-Free
– Low FODMAP
– Dairy-Free
– Low Carb
These are not trends, but structured culinary approaches integrated into operational and financial sustainability.