We design gastronomic projects that work: inside and out.
Concept, space, and operations come together to build kitchens with identity, method, and profitability.
We accompany you through every stage of your business
We created the gastronomic concept and coordinated the design of the space together with architects and designers.
We train the team, control costs, and design custom menus.
In addition, we conduct internal and external audits, incorporate new technologies, and perform continuous monitoring to optimise results.
Main services
Architecture and plans
The business concept is supported by an architecture based on forward workflow: functional layout, efficient circulation, and a space designed to evolve.
Retail and butcher shop
We drive gastronomic retail from the butcher shop through a 5th-range offer and standardized processes, allowing scale without losing quality.
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept .
Basque cuisine
We are experts in Basque cuisine -deeply rooted in tradition- with a solid recipe foundation and a contemporary view of product and seasonality.
Real profitability
Without effective cost control, all of the above remains merely an intention. That is why we measure and adjust it precisely so that your proposal is sustainable, profitable, and consistent over time.
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept .
Main services
-
Architecture and plans
The business concept is supported by an architecture based on forward workflow: functional layout, efficient circulation, and a space designed to evolve.
-
Retail and butcher shop
We drive gastronomic retail from the butcher shop through a 5th-range offer and standardized processes, allowing scale without losing quality.
-
Grill
Ember specialists: we master fire, doneness, and technique to get the best out of every product. We design proposals aligned with your concept and train the team for consistent execution with personality.
-
Basque cuisine
We are experts in Basque cuisine -deeply rooted in tradition- with a solid recipe foundation and a contemporary view of product and seasonality.
-
Real profitability
Without effective cost control, all of the above remains merely an intention. That is why we measure and adjust it precisely so that your proposal is sustainable, profitable, and consistent over time.
Follow the latest news on my Instagram
#asesoriagastronomica
#errege
#sukaldari
#harrotasuna
#seriedad
#dontstopmenow
#azgastronomia
🏠 @hondartzape_erretegia
📸 @momento.estudio
COMUNICACIÓN GASTRONÓMICA
10 años de proyecto. 10 años de método.
Comunicación gastronómica
En ON, revista semanal de Grupo Noticias, publico artículos sobre gastronomía y cuento el sector desde distintas perspectivas: producto, oficio y restaurantes
• Contenido con mirada profesional y narrativa
KOMUNIKAZIO GASTRONOMIKOA
10 urteko proiektua. 10 urteko metodoa.
Komunikazio gastronomikoa
ON aldizkarian (Grupo Noticias-en astekari-an), gastronomiari buruzko artikuluak argitaratzen ditut eta sektorea hainbat ikuspegitatik kontatzen dut: produktua, ofizioa eta jatetxeak.
• Edukia, begirada profesional eta narratiboarekin
#azgastronomia
#comunicaciongastronomica
FORMACIÓN
10 años de proyecto. 10 años de método.
Formación
La técnica abre puertas; el método las mantiene abiertas.
• Cocina vasca · parrilla · técnicas
• Gestión y emprendimiento
PRESTAKUNTZA
10 urteko proiektua. 10 urteko metodoa.
Prestakuntza
Teknikak ateak irekitzen ditu; metodoak zabalik mantentzen ditu.
• Euskal sukaldaritza · parrilla · teknikak
• Kudeaketa eta ekintzailetza
#azgastronomia
#euskalgastronomia
#formaciongastronomica
