Restaurant concept development that works on the P&L, not just on paper.
We help owners, hotels and property developers turn a restaurant idea into a concept that can actually trade: the right format for the site, a menu that costs out, a space that runs, and numbers that hold up before the build starts.
What we do together.
Concept and format fit
Who the guest is, what they will spend and how often they will come, matched to the site, the neighbourhood and the hours you can staff.
A menu that costs out
A draft menu with every dish costed from its recipe and priced to a target food cost, so the concept makes money before anything is printed.
Financial model
Sales forecast, prime cost, occupancy and pre-opening budget in one model, with a break-even point you can take to a partner, landlord or lender.
Space and service flow
Seat count, kitchen line and service flow reviewed against the menu and the volume, working alongside your architect and kitchen designer.
Suppliers and equipment
Supplier shortlists and pricing checked from the buying side, drawing on three years at Sysco, before equipment and contracts are committed.
Launch support
Hiring plan, training, soft launch and the first 90 days, measured against the concept's own numbers.
For property developers and hotels.
A restaurant in a new building has to work for two businesses: the operator and the property. We help developers and hotel owners decide what food and beverage the space can realistically support, compare concept options on honest numbers, and set out what an operator will need to see before signing a lease.
Experience behind the work.
Denys Chernenko has 21 years in hospitality. He led the pre-opening F&B for a 550-room Residence Inn, covering concept, staffing and service standards, and spent three years on the supplier side at Sysco. He has run restaurant and hotel F&B in Canada, China and Cyprus.
Common questions.
What is restaurant concept development?
It is the work of turning an idea into a restaurant that can trade: who it is for, what it serves, how it runs in the space and what it costs to build and operate. A good concept is tested on the numbers before the build starts, not after opening.
Do you design kitchens or brands?
No. We work alongside your architect, kitchen designer and branding agency, and make sure the kitchen, the menu and the numbers fit together. That keeps the advice independent.
Can you help a developer choose an F&B concept for a new building?
Yes. We look at what the site and the neighbourhood can support, compare concept options on realistic numbers, and set out what an operator will need to see before signing.
How do we start?
With a free 30-minute call. Tell us about the site and the idea, and we will tell you honestly whether and how we can help.
Pick a time that works for you.
A 30-minute operator call — no slides, no pitch. Free.
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