"A hotel and gastronomic concept is basically a dynamic business plan. It acts as a guide when you need to make decisions and evaluate results.
An operating concept is necessary for every hotel and restaurant business if you want to win new customers, increase sales, reduce costs, optimize staff or develop a good marketing and communication concept."
Eytan Rothschild, Owner & Director
Culinary development & menu innovation
Developing recipes is my specialty.
With a deep understanding of how back-of-house efficiency can impact profits, we deliver practical menu items that balance distinctive flavors and presentations with reasonable food costs, high-profit contributions, and a focus on consistent execution.
The combination of science, psychology and mathematics provides the restaurant menu design solution, which influences guest behavior for optimized sales and processes.
Event Organization
Advice and implementation
The planning of events is exciting and varied. After all, no two events are the same. The organization of events can quickly become a personal test for your own nerves and a great burden.
read moreVideo Advertising
Moving Pictures
Video production offers many advantages: People are addressed significantly more than with still images. The implementation is very flexible in terms of format and playing time.
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