Concept & Founding

A concept that works economically — not one that just sounds good.

• Development of the overall hospitality concept
• Target group analysis and positioning
• Brand idea and offer structure
• Assessment of economic feasibility
• Support with business model development
• Guidance from idea to opening
• Realistic opening plan with milestones
• Budget and investment planning
• Prioritisation of necessary investments

Site Analysis

The location decides before the first guest ever arrives.

• Evaluation of potential restaurant sites
• Analysis of location, footfall and surroundings
• Target group and competitor analysis
• Review of space usage
• Assessment of visibility and accessibility
• Suitability assessment for hospitality use
• Delivery, pickup and parking analysis
• Development of a site strategy
• A clear recommendation: for or against a site

Interior Planning & Design

Spaces that attract guests and never obstruct operations.

• Planning of the entire guest area
• Layout, seating plan and circulation routes
• Lighting, colour and material concept
• Furniture, decoration and acoustics
• A coherent guest experience
• A recognisable space concept matching the brand
• Interior concepts for target group and budget
• Support during conversion and fit-out

Kitchen Planning & Workflow

Every unnecessary step costs time, quality and nerves.

• Planning of functional kitchen zones
• Optimised working routes and ergonomics
• Sensible production areas: prep, production, pass, dish pit
• Cold storage, freezer and dry storage planning
• Optimised routes between kitchen and service
• Analysis of existing workflows
• Efficient mise en place processes
• Kitchen matched to the food concept
• Fewer waits, fewer error sources

Equipment & Technology

The right technology — not the most expensive one.

• Selection of suitable catering equipment
• Evaluation of new and used equipment
• Refrigeration, freezing and storage
• POS systems, printers, tablets and order terminals
• Networking, Wi-Fi and telephony
• Camera systems and digital menu boards
• Music and sound systems
• Coordination of all technical systems

Authorities, Applications & Organisation

Structure instead of paper chaos on the way to opening.

• Structuring of required documents
• Support with applications and authority communication
• Opening checklists
• Preparation of licensing and permit topics
• Business registration and hygiene requirements
• Fire safety coordination with specialist planners
• Organising documentation duties
• Coordinating insurance, contracts and utilities

Not a legal, tax or architectural service. I structure, coordinate and prepare — regulated professional services are provided by licensed specialists.

Digitalisation

Digital tools that remove work instead of creating it.

• Development of a digital strategy
• Digitalisation of ordering processes
• Digital time tracking and shift planning
• Digital checklists and rotas
• Reservation and inventory systems
• Structured internal communication
• Automation of recurring processes
• Evaluation of operating KPIs
• Selection and integration of suitable software

Website & Online Systems

A website that brings guests — not one that just exists.

• Modern hospitality websites, mobile-optimised
• Search engine optimisation and local SEO
• Landing pages and location pages
• Digital menus
• Reservation integration
• Online ordering for pickup and delivery
• Order status and automatic notifications
• Customer accounts and newsletter systems
• Analytics and conversion tracking

Your Own Food Ordering Shop

Orders through your own shop — without platform commissions.

• Individual ordering shop with cart
• Menu selection with variants and extras
• Pickup times and individual pickup slots
• Manual order confirmation with payment only after confirmation
• Order and pickup numbers
• Automatic customer communication
• PayPal, SumUp and other payment providers
• Real-time adjustment of available pickup slots
• Order administration
• POS integration where technically possible — pragmatic alternatives otherwise

Voucher Systems

Digital vouchers with clean administration instead of paper slips.

• Online voucher shop with digital vouchers
• Sequential voucher numbers and QR codes
• Automatic issuing after payment, delivery by email
• Staff access for voucher verification
• Partial or full redemption with remaining balance
• Voucher administration and documentation
• Reporting
• Protection against double redemption

WhatsApp Business

The channel your guests are already on.

• WhatsApp Business setup
• Business profile and product catalogue
• Quick replies, greeting and away messages
• Order templates
• Clear communication workflows for the team
• Automation of recurring enquiries
• Connecting WhatsApp, website and ordering shop

Menu Development & Optimisation

The menu is your most important sales tool.

• Analysis of existing menus
• Category structure, less complexity
• Optimisation of dishes and portioning
• Pricing psychology and costing
• Menu engineering and bestseller highlighting
• Upselling and cross-selling
• Descriptions and visual design
• Digital and printed menus
• Optimised for guest clarity and kitchen workflow
• Cost-of-goods and contribution margin analysis

Inventory, Purchasing & Suppliers

Every percentage point of food cost is real money.

• Building a working inventory system
• Purchasing planning and supplier comparison
• Price negotiations
• Ordering processes and storage organisation
• Stocktakes and minimum stock levels
• Usage control, food cost and shrinkage control
• Optimised supplier structure
• Reduced unnecessary product range
• Stable procurement processes

Workflows & Operational Optimisation

I don't look at reports — I stand in the operation.

• On-site analysis of the running operation
• Observation of real workflows
• Identification of bottlenecks
• Clear responsibilities
• Standard operating procedures and checklists
• Opening and closing processes
• Kitchen, service and cleaning processes
• Handovers and communication channels
• Complaint management and quality control
• Fewer errors, more productivity and service quality

Coaching for Hospitality Entrepreneurs

A business must not depend on a single person.

• Clarifying the role of owner and entrepreneur
• Leadership skills and delegation
• Decision-making and prioritisation
• Conflict management and staff conversations
• Building a feedback culture
• Dealing with stress
• Structuring the entrepreneur's day
• Separating operational work from strategic leadership
• Building a healthy leadership culture

Staff Training

Good staff are the result of good onboarding.

• Onboarding and service fundamentals
• Sales psychology and guest communication
• Complaint handling
• Kitchen organisation and hygiene
• Workflows and product knowledge
• Upselling
• Team communication and shift leadership
• Developing team leads
• Internal training material
• Digital staff training

Sale, Exit & Repositioning

In 2026 I sold two high-revenue locations at a profit — closing is rarely necessary, a profitable exit is often possible.

• Honest assessment: continue, change or sell at a profit
• Getting the business sale-ready and increasing its sale value
• Exit scenarios with cost, proceeds and consequence comparison
• Orderly roadmap for sale or handover with timeline
• Finding a buyer or successor and preparing negotiations
• Communication with team, guests, landlord and partners
• Handover of inventory, processes and know-how to the buyer
• Coordination with tax advisor, lawyer and authorities
• Focus strategy for remaining locations
• Repositioning: smaller concept, handover or succession
• After care: support after a sale or handover — personal and entrepreneurial

Not legal or tax advice. I structure and accompany the process — contract, employment-law and tax questions are handled by licensed professionals I coordinate with.