Advice gourmet
Do you know the real profitability of your dishes? Do you know what is your signature dish and its escandallo? What accounts tabbed detailed technical? Do you run a strategic analysis of your menu engineering) and allows you to control the sales ranking?
ABOUT US
Tailored approach.
Each project has its own starting point and your own pace. That's why we work with a diagnosis, plan of action and implementation with tracking always thinking that every project is unique and personal to you.
What we do
Services we offer
Coordination with studies of architecture
We follow the design of the space from the actual operational: zoning, tours, relation kitchen-room and service logic for the project to function from the beginning.
Coordination with enterprise installation of kitchens
We translate the business needs into technical decisions of implementation, equipment and workflows to achieve efficiency, safety and performance from the first service.
Grill
Specialists in grilled: we have mastered fire, the point and the technique to get the maximum performance to each product. Design proposals are consistent with your concept and we are the team for a constant running and with personality.
Basque cuisine
We are experts in basque cuisine, which we have absorbed, with a solid base of traditional recipes and a contemporary look to the product and seasonality. We help you build a proposal authentic and recognizable, from pintxos and stews to market kitchen
Concept and offer
We define or we rebalanced your proposal so that it is clear, attractive and consistent with your audience: what you sell, how you accounts and why you choose it.
Letter and the production system
We build cards that can be run, and repeat: tile, techniques, organization, and quality standards.
Real return
Bids, procurement, waste, and selling prices. The support that turns the proposal into a sustainable business.
Implementation and operational monitoring
We accompany the launch, we adjust our processes in actual service, and we consolidated the results.
Butcher shop and retail gourmet
Advice to butchers and fishmongers
We develop lines of product ready to sell: prepared, cooked and formats designed for the desk and for the current client.
Letter of 5th range in butchers and fishmongers
We design and order a letter-based 5th range: recipes standardized, performance, logistics and conservation to scale without loss of quality.
New offers and renewal proposals
Create or reordenamos bid to boost sales and enhance the experience: the structure of the offer, the families of product, pricing and operational.