Culinary ConsultingTurning an idea into an operation ready to grow
Concept, kitchen and strategy united by a single vision, from Barcelona.
Focus
Every gastronomic project starts from a different reality. Understanding its identity, analysing its potential and identifying its needs makes it possible to set a clear strategy before any decision is taken.
As a culinary consultant, Sergi brings experience from high gastronomy restaurants and international hospitality groups into a methodology where creativity, organisation and efficiency work in the same direction.
Each collaboration is developed alongside owners and teams, adapting the work to the real needs of the project and seeking solutions capable of improving both the gastronomic proposal and the way it operates.
The aim is to build projects with identity, consistency and a solid structure that allows them to evolve and grow.
Services
01
Concept creation
Development of gastronomic concepts with their own identity, defining the culinary proposal, positioning and foundations for building solid, viable projects.
02
Restaurant openings
From concept to opening, coordinating kitchen, processes, suppliers and teams to ensure a solid operation from the first service.
03
Gastronomic development
Development of executable, consistent and profitable gastronomic proposals, including menus, recipes, technical sheets and costings adapted to each project.
04
Operational optimisation
Optimisation of processes, kitchen, costs, purchasing and equipment to improve the efficiency, consistency and performance of each operation.
Gastronomy is the starting point
Everything else is built from a single vision
Every project begins with a conversation. Understanding the starting point, the objectives and the challenges makes it possible to define how to move forward and where to add the greatest value.
Discuss a project