The most complete service. Full setup or restructuring of an F&B operation — from licensing and HACCP to supplier organisation, stock control, recipe costing and team procedures. On-site until consolidation.
Setting up an F&B operation means building the foundations that allow the business to run consistently, profitably and legally — regardless of who is on shift.
This service applies to new openings that want to start right, and to existing businesses that grew in a disorganised way and need structure to scale or stabilise.
Analysis of the current operation or project. Identification of priority areas.
1 to 2 daysIntervention areas, implementation sequence and calendar. Aligned with the pace of the business.
3 to 5 working daysRegular on-site presence to implement each area. Team training in real context.
2 to 8 weeksVerification that processes run without direct supervision. Delivery of all documents.
Until completeThat want to start with a solid foundation and avoid the most common first-month mistakes.
That grew without systems and need structure to scale or stabilise.
That have capital and space but need someone to build the operation from scratch.
Opening a new unit and wanting to replicate what works in existing ones.
At the end, the operation has documented processes, a trained team, negotiated suppliers, HACCP in order and cost control implemented. A foundation that allows the business to grow without relying on improvisation.
For a new opening, typically 4 to 8 weeks. For restructurings, it can be faster if some elements are already in place.
Yes. On-site presence continues until processes are consolidated. There is no fixed date — there is a delivery condition: the operation runs without direct supervision.
Yes. I can join while the space is still being built and accompany the full process to opening.
Yes. The service adapts to what is needed.