F&B Operations Management · Restaurant or Groups · Market Entry · Portugal
F&B operations that actually work.
I act as an external operations director for restaurants and restaurant or groups and support anyone opening or entering the Portuguese F&B market. On-site presence, real processes, measurable results.
Most restaurants and restaurant or groups operate without real systems. And they pay for it.
It is not about effort. It is about structure. Without defined processes, without supplier control, without proper HACCP, and without someone coordinating multiple units, each restaurant does things its own way. The business loses on every front at the same time.
€ 25,000
The average annual loss for a restaurant with €200k in revenue, due to lack of operational control.
01
Uncontrolled purchasing
Wrong suppliers, above-market prices, excess or insufficient orders.
02
Unresolved legal requirements
Incomplete licensing, outdated HACCP, food safety standards not in place. Real risks that block growth and expose the business.
03
Purchasing without negotiation
Suppliers chosen by habit, prices not renegotiated, stock without control. Margin disappears before the first customer walks in.
04
Openings without a plan
Entering the Portuguese F&B market without market research, without legal structure and without a solid operation is the fastest route to early closure.
What I offer
External operations director. For those who need real structure.
I work side by side with the people responsible for each operation. I do not deliver reports and disappear. I build processes, solve problems, and stay until the job is done.
Level 01
Operational Diagnosis
For restaurants, hotels or hospitality businesses in Portugal that want a clear picture of where margin is leaking — before committing to bigger changes. External, technical, on-site.
On Request
Delivered in 3–5 business days
On-site visit (half day)
Analysis of purchasing, waste and recipe costing
Report with the top 10 priority actions
30-min call to present findings
✦ Most popular
Level 02
Operations Setup
The most complete F&B consulting package — full operational diagnosis, food cost analysis, menu engineering, purchasing plan and a 30-day implementation roadmap. Concrete results within 60 days.
On Request
Delivered in 10–14 business days
Everything in Rapid Diagnosis
Full recipe costing per dish
Menu engineering — profitability per item
Purchasing plan and supplier negotiation
Team procedures and workflow
Executive report + 30-day implementation plan
2 follow-up sessions after delivery
Level 03
External Operations Direction
For restaurants and hotels in Portugal committed to lasting operational improvement. Monthly KPI tracking, regular on-site presence and direct access for questions between sessions.
On Request
Minimum 3 months · Regular presence
Weekly or fortnightly on-site visits
Implementation follow-up
On-the-job team training
Monthly cost control and KPIs
Direct WhatsApp access
Monthly progress report
How it works
F&B consulting on the ground, not behind a desk.
Every engagement follows the same logic: understand before proposing, propose before implementing, and follow through until it is consolidated.
01
Initial call
15 minutes to understand your business, challenges and whether it makes sense to work together.
Free · Online or In-person
02
On-site diagnosis
Visit to your space, analysis of purchasing, recipes and menus, observation of real operations.
1–2 days on-site
03
Report and plan
A clear document with what's wrong, what can improve and how — ordered by priority.
3–14 business days
04
Implementation
I support execution when needed. Results visible within 30 to 60 days.
Included in Level 2 and 3
+10 years in operations
About me
Not a consultant. Your F&B operations director in the field.
I am Filipe Viseu Nunes. Based in Coimbra, I work with restaurants and restaurant or groups across Portugal and with anyone opening or entering the Portuguese F&B market. My role is that of an external operations director: someone with real technical authority, on-site presence and accountability for results.
Over a decade inside kitchens, coordinating teams and managing operations in restaurants and hotel groups taught me one thing: the real problems are rarely the obvious ones. You need to be on the ground to understand them and fix them properly.
Whether you are a Portuguese group looking for operational coordination, or an international operator studying the Portuguese F&B market and planning an entry, the approach is the same: understand the reality, build the right structure, and stay until it works.
F&B Operations ManagementHACCP and Food SafetyLicensing and Legal RequirementsPurchasing and Stock ControlMarket Entry and OpeningsCertified Trainer
Some of the businesses I've worked with
Running a restaurant or group or planning to enter the Portuguese F&B market?
15 minutes are enough to understand if I can help — in F&B, hospitality or both. No commitment, no pressure. If it doesn't make sense, I'll say so directly.
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Location
Coimbra, Portugal Available nationwide · English and Portuguese
