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culinary consulting.

development. management. sourcing. costing. innovation.

Ready to unlock your potential?

We’re prepared to guide you through every step, from menu innovation to kitchen efficiency, helping your culinary venture thrive.

Assessment prices are tailored to your specific needs.

existing concept.
restaurant.
improve. & grow.

unlock the full potential of your culinary concept…

new concept.
pre-opening.
development.

from vision to reality, culinary innovation made easy…

crises management.
focus on key problems.
practical solutions.

„because we’ve always done it that way…“

dining experience review.
evaluation.
analysis.

sometimes you are too close to see some issues that are clear to someone else…

…so much more than a consulting.

tirelessly to supply your culinary business, providing tailored strategies that enhance efficiency, quality and profitability.

Challenges are opportunities in disguise, and we’re here to uncover the solutions.

Let’s collaborate for culinary excellence and growth.

we serve the world.

marbella. saint tropez. monaco. london.

00 34 647 71 59 02 info@esenc.es

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© esenc. 2024

Designed by WeDesign

concept.

  • competition analysis.
  • detection and focus on your target customer group.
  • menu price analysis according to the location and target group.
  • identification & focus on signature aspects. – USPs.
  • design, menu & marketing matching. concept story telling.
  • marketing optimization.
  • menu engineering & design.
  • service and kitchen workshop.
  • complaint management. – trip advisor. google reviews.
  • hygiene standards check.
  • monthly check.

kitchen.

  • review & adjustment of current menu. or new menu creating.
  • implement, teach and monitor new menu.
  • foodcost analysis & improvement.
  • infrastructure / providers detection & comparison – quality & price.
  • waste management. energy efficiency.
  • kitchen service evaluation & optimization. restructuring of processes.
  • current kitchen setup and equipment evaluation.
  • kitchen restructuring. positioning of the equipment. set up.
  • modern equipment and techniques teaching.
  • food quality check.
  • fridge and storage organization.
  • food presentation optimization.
  • implementing logo / branding values in the kitchen.

new concept development.

  • comparing your idea with your concurrence. competition analysis.
  • detection and focus on your target customer group.
  • innovative ideas & food trends consideration.
  • identification & focus on signature aspects.- USPs.
  • design, menu & marketing matching. concept story telling.
  • staff appearance & rules setting.
  • cash register system consideration & set up.
  • help by corporate/ restaurant takeover.

kitchen organization. infrastructure.

  • kitchen restructuring. positioning of the equipment. set up.
  • waste management. energy efficiency.
  • identifying suppliers. price delivery agreements. set the infrastructure.
  • preparation of production, service processes. food quality focus.
  • food cost studies.
  • food presentation development.
  • fridge and storage organization.
  • developing new kitchen production systems & up to date equipment use.
  •  equipment / cutlery / plates order for whole project under budget consideration.
  • implementing logo / brand values in the kitchen.
  • developing of documentation for monitoring process purposes – cleaning plan. appearance. work schedule. food cost. & delivery protocol. for kitchen & staff.

menu creating & design.

  • geographic location, season & market menu compliance.
  • development of the recipes and products.
  • record of food preparation.
  • creation of recipe handbook.
  • unique menu design. paper, online & QR.

hands - on support.

  • several weeks hands-on support. kitchen management.
  • constant improvement and implementation of changes in the beginning. restructuring of processes.
  • modern equipment and techniques teaching.
  • new dishes preparation & presentation to confirmation.
  • opening menu food tasting.
  • opening of the restaurant.
  • convey concept ideas.
  • the developed dishes introduction and staff teaching.
  • handover every information to the future head chef.
  • service and kitchen workshops.
  • monthly check.

menu engineering & development. kitchen improvement. costing.

  • menu price analysis according to the location and target group.
  • menu innovation following new trends. geographic location, season & market menu compliance.
  • geographic location – season & market menu compliance.
  • identification and focus on signature aspects – USPs.
  • review & adjustment of current menu. or new menu creating.
  • implement, teach and monitor new menu.
  • foodcost analysis & improvement.
  • food presentation optimization.
  • waste management. energy efficiency.
  • food quality check.
  • development & formulation of the recipes and products.
  • record of recipes and products.
  • record of food preparation.
  • creation of recipe handbook.
  • unique menu design. paper, online & QR.
  • new dishes preparation & presentation to confirmation.
  • infrastructure / providers detection & comparison – quality & price.
  • modern equipment and techniques teaching.
  • kitchen service evaluation & optimization. restructuring of processes.
  • current kitchen setup and equipment evaluation.
  • kitchen restructuring. positioning of the equipment. set up.
  • food quality check.
  • fridge and storage organization.
  • food presentation optimization.
  • implementing logo / branding values in the kitchen.
  • the developed dishes introduction and staff teaching.
  • handover every information to the future head chef.
  • service and kitchen workshops.
  • monthly check.

service.

  • assessment. – evaluation of the current front-of-house operations.
  • training. – Identifying staff training needs, including communication & menu knowledge.
  • customer focus. – emphasize exceptional customer service & attentiveness.
  • consistency. – maintain consistent service quality for all customers.
  • feedback. – create a system for customer feedback & complaints.
  • team building. – foster teamwork among front-of-house staff.
  • efficiency. – optimizing seating arrangements & table turnover.
  • upselling. – training staff to suggest additional products or services.
  • adaptability. – encourage staff to adapt to different customer needs.
  • appearance. & presentation. – ensure staff and dishes are well-presented.
  • conflict resolution. – equip staff with conflict resolution skills.
  • innovation. – promote creativity and new ideas for the dining experience.
  • stay updated. – keep abreast of industry trends and best practices.
  • monthly check.

staff training & education. know how mediation.

culinary.

   – knife handling. food preparation and cooking methods.
   – plating and presentation techniques.
   – authentic preparation techniques and ingredients.
   – baking and pastry skills.
   – sustainable sourcing of ingredients.
   – time management & multitasking.

food safety & hygiene.

   – food handling.
   – sanitation. cleanliness.
   – foodborne illness prevention.

menu knowledge.

   – familiarity with the restaurant’s menu items & values.
   – ingredient sourcing & seasonality.
   – special dietary considerations. (e.g., allergies. vegan. gluten-free.)

wine & beverage service.

   – wine pairing & knowledge.
   – bartending skills & teaching.
   – non-alcoholic beverage options.
   – matching wines with different dishes.
   – enhancing the dining experience through pairing.

customer service:

   – interpersonal skills.
   – conflict resolution. handling customer feedback & complaints.
   – clear communication with customers about menu options.
   – reservation management.

– management & leadership.

   – supervisory & leadership skills for kitchen and front-of-house staff.
   – budgeting and cost control.
   – time management & multitasking.
   – awareness of food trends and evolving consumer preferences.
   – documentation.
   – effective communication with kitchen and service staff.

We try to take a look from different point of view and ensure the best possible efficiency.

business processes. costing. personal. marketing. menu offer.

initial impressions.

how does the restaurant look from the outside? is it inviting?

ambiance.

what is the atmosphere like inside? is it cozy, elegant, or casual? concept matching?

cleanliness.

is the restaurant clean and well-kept?

greeting & service.

how were you greeted upon arrival, and how attentive is the staff?

menu & ordering.

was the menu easy to understand, and were there appealing options?

food quality.

did the food meet your expectations in terms of taste and presentation?

timeliness.

was your food served promptly, and were there unnecessary delays?

allergies and special requests.

were dietary restrictions and special requests accommodated?

beverage service.

how was the drink selection, and were beverages refilled promptly?

interaction with staff.

did staff engage with you without being intrusive?

payment and farewell.

was the payment process smooth, and were you thanked for your visit?

feedback handling.

was there an opportunity to provide feedback?

value for money.

did you feel that the meal and experience were worth the price?

overall experience.

how would you rate the overall dining experience?