Market research

The pre-opening phase starts with market research and analysis. This includes a  visit of the current establishment, audits, studies of local and international market trends, competitive intelligence, concept positioning, development possibilities, customer flow optimization, financial projections.

Asset management

We then support you in the implementation of a solution adapted to your needs. This can include creation of ad hoc concepts, redesign of the identity and the menu, simple homogenization of the existing concept, optimization of the concept in order to duplicate or create a franchise system.


Creation of a concept & recommendations

During the development phase, we design a differentiated offer to ensure that your clients enjoy their experience. This phase includes the development of the brand identity, the name, the story telling, the DNA, the graphic guidelines adapted to various media.

We also develop the menu – signature recipes, set meals, price positioning – while selecting the art de la table, uniforms, olfactory signature, sound illustration, collaterals and take away packaging.


During this phase, we take care of each detail in order to offer a coherent architecture in line with the positioning of your establishment and its menu.

We also work closely with the selected architects for the mood boards, layout plans and construction / renovation. Follow-up. We also deal with our external consultants to meet your needs in terms of materials, lights, furniture and signature elements.


Our in-house marketing team sets a communication strategy to guarantee the success of your establishment as soon as it opens.

The strategy includes signage, communication media (flyers, ads, brochures etc.), photoshoots and video shoots, website creation with booking widget and CRM modules, social media accounts and guidelines, mailing, referencing, press releases, launch parties, event calendars, etc.


The front of house training and restaurant dining room organization phase includes the elaboration of the prerequisites for the opening, weekly reports, staff planning, day-to-day organization, writing and delivery of the staff training booklets

general guidelines – rights, duties, teamwork, values, security, complaint management etc. -, glossary of technical words, recipes and description of signature products, etc.


During the kitchen training and kitchen organization phase, we provide a list of small and large equipment, technical sheets,

description of seasonal menus, food costing, cooking procedures, allergy and intolerance guidelines, product sourcing, order procedures, etc.


Our HR assistance can include team schedules based on customer flow, job descriptions, creation of performance audits

The IT assistance covers the proposal of suitable IT equipment, CRM software, checkout systems and more, to optimize the efficiency of the teams.



During the launch phase, our team will handle kitchen, dining room and marketing training on-site.

Follow up and assistance

During the post opening phase, we will organize monthly conference calls with each team. The assistance also includes the analysis of activity reports, updates of the concept according to the feedback, follow-up visits, operation manuals.


  • Intellectual property rights
  • Brand exclusivity in the geographic area
  • Staff estimation
  • Recruitment assistance
  • Training of the chef and the commis: cooking techniques and signature dishes
  • Training of the restaurant manager: service standards
  • Website creation, social media, press releases
  • 2-weeks assistance (prior to opening, after opening and quarterly visits) with our Executive Chef and our area operations manager
  • Innovation with new menus depending on seasonality
  • Analysis of the ratios and sales structures with the menu
  • Assistance with traffic development, ads with an annual marketing plan
  • Compliance with and application of brand’s aesthetic codes from tableware to architecture and derived products
  • Hygiene and food safety: to ensure the impeccable quality of brand and client well-being