We are restaurant consultants.
We inspire, we lead the way and we inspire cooks and kitchens to create culinary concepts with EMOTION.
To all those who are developing culinary concepts and don't know where to start;
To hotel managers pursuing the incorporation of a restaurant into their offering;
To restaurant managers wanting to improve their company's performance;
To manufacturers wanting to understand the needs of a chef;
To the professionals of the agri-food industry seeking diversification;
Welcome.
Our consulting services
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gastronomic offer
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restaurant
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hotels
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study
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creation
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design
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trends
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operations
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KPI
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monitoring
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existing concept
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assessment
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profitability
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evolution
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procedures
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operations
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training
A team of multilingual experts trained to work in any country and brought together by the same motivation: to support the players of the hospitality industry in the creation or improvement of their activity.
Pleased to meet you.
Restaurant consultant and chef trained in Michelin star restaurants, specialized in kitchen operations. Compulsive traveler, advocate for sustainable kitchens and seasonality and crazy for plants.
Definition of restaurant concepts
Kitchen design and equipment
Implementation of an organised and efficient kitchen
Creation of menus, product costing,
menu engineering, cost effectiveness
Marta Cebrian
Founder and CEO
Gastronomic offer and operations
Miquel Benages
Strategy and management
Marina González
Expert F&B and operations management
Oyster lover and Excel spreadsheet guru. Miquel has done everything from leading F&B departments of 5* hotels, promoting flagships of large restaurant groups, or improving the profitability of neighbourhood bars. Don't let his baby face fool you.
F&B management expert
Financial strategy
Operational strategy of restaurants, cafes, and bars
Profitability and growth
Marina is one of our most recent additions. Arriving from Mexico to discover the Spanish restaurant world, she left everything familiar behind to embark on what she loves most: helping restauranteurs fulfill their dreams.
Creation and refinement of concepts
Rebranding
Creation of gastronomic offer and implementation of operations
Raquel Balmaseda
Gastronomic offer and operations
Passionate about good food and a culinary professional with more than 20 years of experience, she is responsible for the culinary area of each of the projects.
Creation of letters and scandals
Design and development of kitchen operations
Daily management in a kitchen
Implementation of efficiency and organisation in the kitchen
60
PROJECTS CARRIED OUT IN 6 YEARS
15
EXPERTS WORKING WITH US
Loïc Salvisberg
Gastronomic offer and operations
The team's pastry chef with additional expertise in savory cuisine in a fine dining setting. He has traveled the world searching for new gastronomic experiences to enrich his creativity and refine the precision of his work. His wonderful french accent and endless kindness make him someone to keep close by at all times, in and outside of work.
Creation of menus and product costing
Design and development of kitchen operations
Day-to-day kitchen management
Implementation of strategies for an organised and efficient kitchen
13
COUNTRIES IN WHICH WE HAVE CARRIED OUT PROJECTS
100%
CUSTOMER SMILES
