Fine food. Rigorous craft.
Kitchen design & culinary consulting for boutique foodmakers
We blend artisanal technique with precision systems — design menus, kitchens and processes that scale without losing taste. Custom quoting, rapid pilot planning.
Trusted culinary engineering
We fuse chef craft and operational engineering — provenance, workflow and repeatable taste in every plate.
- Food-safety certified processes
- Menu optimization for margin & speed
- Prototype kitchens and staff training
is a company, officially registered in and operates under the laws of and the European Union.
combines decades of professional kitchen practice with systems thinking. We help small brands design practical menus, optimize recipes for consistency, and create trained processes that preserve quality as volume increases.
For inquiries: contact@
We aim to reply within 2–4 business days.
Services
Practical packages for launch, scale and refinement.
Menu Engineering
Recipe optimization, costed sheets, prep sequencing and portion control for consistent margins.
Kitchen Systems
Layout, equipment spec, and staff flow designed for speed and hygiene in real kitchens.
Team Workshops
Hands-on training modules to lock in technique and reduce variability across shifts.
Pilot Programs
Short pilots to validate recipes, sourcing and throughput before full rollout.
Our approach — a case study arc
Challenge
A small bakery lost quality when demand spiked: inconsistent bakes, wasted produce, and longer service times.
Approach
We mapped the process, standardized recipes with measured tolerances, rebalanced prep stations and ran a two-week pilot with metrics tracking.
Result
Output stabilized, waste fell 28%, and average ticket time improved. The system was rolled into a replicable playbook.
Integrations
Tools and partners we frequently work with.
Use cases
Scenarios where our work adds immediate value.
- New concept launch — controlled pilot and menu ramp.
- Menu consolidation — reduce SKUs, improve throughput.
- Scale to wholesale — preserve artisan profile at volume.
Pricing
Custom quotes. Below are example packages to frame a conversation.
Starter
$800 one-time
- Recipe audit
- 2 workflow sheets
- Staff quick-guide
- Pilot checklist
Flagship
$3,200 one-time
- Full menu engineering
- Kitchen layout & spec
- 3-day staff training
- 30-day pilot support
- Sourcing & cost plan
Scale
Custom / month
- Operations playbook
- Quality audits
- Supply chain tuning
- Ongoing support
FAQ
Quick answers to common questions.
How long does a pilot take?
Most pilots run 2–4 weeks depending on scope and data collection needs.
Do you train staff on-site?
Yes — in-kitchen workshops are core to our method; online modules supplement on-site training.
Are recipes proprietary?
We respect IP: recipes can be owned by the client; we provide documentation and transfer as agreed.
What markets do you operate in?
We operate across Europe and select partners worldwide; localization is part of every plan.
Visit or collaborate
Invite us for a workshop or request a project assessment — we tailor the scope to your needs.