REAL
PROJECTS
Most of the businesses I work with don’t have a kitchen problem.
They have a structure problem.
Restaurants helped
Menus created
optimisations
Happy businesses
Below are examples of projects where I supported gastronomic businesses in organising their operations, making better decisions, and building solid foundations at key moments in their development.
SPROUT & CO
Context
Before 2016, Sprout & Co had a single location and was in a strong growth phase.
The Challenge
The project needed a solid operational foundation to scale without losing control.
Without clear structure, growth implied risks related to costs, organisation, and consistency across locations.
My role
I supported the project by working on:
- Design and development of seasonal menus, in collaboration with the group’s executive chefs
- Cost control and profitability
- Kitchen organisation
Team training and structuring
Key decisions
- Standardisation of operational processes
- Clear definition of workflows
- Creation of replicable tools for new locations
Result
Sprout & Co grew from one location to seven, consolidating its presence while operating with greater clarity, control, and autonomy.
→ If you’re in a similar growth phase, we can talk about it.
LITTLE FERN
Context
A brunch restaurant with a New Zealand–inspired concept that needed to improve operations and overall coherence.
The Challenge
- Poorly standardised processes
- A menu not well adapted to operational reality
- Need for greater day-to-day efficiency
Work Carried Out
- Workflow optimisation
- Menu review and adaptation, moving towards a more reduced and executable proposal
- Recipe adjustments aligned with the team’s real capacity
- Support during a concept shift during the pandemic, transitioning to a vegetarian offering
Result
A more efficient kitchen and a successful adaptation to new market demands, while preserving the project’s identity.
NEO COFFEE HOUSE
Context
A business initially focused on coffee and pastries, looking to evolve its gastronomic offering.
The Challenge
Expand the offer without losing operational control or compromising profitability.
Intervention
- Development of a profitable vegan menu
- Implementation of accessible operational tools
- Advice on equipment and supplier selection
Result
Since 2022, Neo Coffee House has established itself as a reference for specialty coffee and vegan brunch, strengthening its positioning.
→ If you’re in a similar growth phase, we can talk about it.
MITZI BRUNCH
Context
A vegetarian brunch project with an open kitchen and limited space.
The Challenge
Optimise space usage, improve operational efficiency, and develop a profitable menu proposal.
Work Carried Out
- Redesign of the kitchen layout
- Development of a vegetarian brunch menu adapted to operations
- Integration of equipment that improved workflows
Second phase of support
After the initial phase, the project reached out again for a second stage focused on developing a take-away offer, adapted to both operations and market demand.
Result
A more efficient kitchen and a clear proposal capable of adapting to different formats without losing coherence.
FONDA CAN MISÈRIAS
Context
Opening of a restaurant with a 100% Catalan gastronomic concept, supported from the very early stages of the project.
The Challenge
To define from scratch a 100% Catalan gastronomic identity, coherent with the history of the venue, and build a profitable operation capable of running autonomously from day one.
Work carried out
- Menu design and definition of the gastronomic concept
- Development of profitable cost structures
- Creation of detailed recipe and dish sheets
- Kitchen design and equipment definition
- Selection and training of the kitchen team
Result
An operational foundation aligned with the project’s identity and prepared to function sustainably from day one.
MAIKS — BRUNCH
Context
Opening of a brunch project in Poblenou, Barcelona, from initial definition through post-opening.
The Challenge
To launch a brunch project in Poblenou with a clear concept, a functional kitchen and a trained team, ensuring a smooth and organised opening with no room for improvisation.
Work Carried Out
- Design of a profitable brunch menu
- Development of cost structures and cost control
- Kitchen design and equipment selection
- Recruitment and training of the kitchen team
- Post-opening support and follow-up
Result
An organized operational launch and a kitchen prepared to work with clarity from the start.