Gastronomic consulting
We turn ideas into method. We build the concept, translate it into a menu, bring it down to processes, and support it with numbers. When identity, operations, and profitability move forward together, the business grows with calm and purpose.
Tailored approach
Each project has its own starting point and its own pace. That is why we work with diagnosis, an action plan, and implementation with follow-up, always keeping in mind that every project is unique and personal.
What we do
Coordination with architecture studios
We support spatial design from real operations: zoning, circulation, kitchen–front-of-house relationship, and service logic so the project works from day one.
Coordination with kitchen installation companies
We translate operational needs into technical decisions on implementation, equipment, and workflows to achieve efficiency, safety, and performance from the first service.
Concept and offering
We define or readjust your proposal so it is clear, attractive, and coherent with your audience: what you sell, how you communicate it, and why they choose you.
Menu and production system
We build menus that can be executed and repeated: technical sheets, organization, and quality standards.
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.
Implementation and operational follow-up
We support the launch, fine-tune processes in real service, and consolidate results.
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.
Coordination with architecture studios
We support spatial design from real operations: zoning, circulation, kitchen–front-of-house relationship, and service logic so the project works from day one.
Coordination with kitchen installation companies
We translate operational needs into technical decisions on implementation, equipment, and workflows to achieve efficiency, safety, and performance from the first service.
Concept and offering
We define or readjust your proposal so it is clear, attractive, and coherent with your audience: what you sell, how you communicate it, and why they choose you.
Menu and production system
We build menus that can be executed and repeated: technical sheets, organization, and quality standards.
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.
Implementation and operational follow-up
We support the launch, fine-tune processes in real service, and consolidate results.
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.
Butchery and gourmet retail
Advice for butchers and fishmongers
We develop ready-to-sell product lines: prepared, cooked and formats designed for the counter and for today's customer.
New offers and renewal of proposals
We create or reorganise the offering to boost sales and improve the experience: offering structure, product families, prices and operations.
5th range menu in butcher shops and fishmongers
We designed and organized a menu based on 5th range: standardized recipes, performance, logistics, preservation and consistency to scale without losing quality.
New offers and renewal of proposals
We create or reorganise the offering to boost sales and improve the experience: offering structure, product families, prices and operations.
5th range menu in butcher shops and fishmongers
We designed and organized a menu based on 5th range: standardized recipes, performance, logistics, preservation and consistency to scale without losing quality.
Advice for butchers and fishmongers
We develop ready-to-sell product lines: prepared, cooked and formats designed for the counter and for today's customer.
