Concepts that open well. Kitchens that keep running.
We build and run food and beverage operations for hotels and restaurants across East & Southern Africa — from the first concept sketch and the costed menu, to the POS reporting and the team that delivers it, service after service.
Tanzania · Zanzibar & Dar es Salaam — Kenya · Nairobi — South Africa · Durban & Johannesburg — The Neela, Stone Town: Michelin Guide listed
Passionate About Cuisine. Devoted to Nurturing Talent.
No matter your concept—be it classic elegance or trendy casual—our skilled chefs, restaurant managers and seasoned hoteliers are here to craft a concept perfectly tailored to your locale, prioritizing the freshest local produce, local experiences and most importantly, local skillsets. But our dedication doesn't end there. We'll also mold a proficient team for you, ensuring consistent execution day after day.
Who have we worked with?
Three ways we work with you.
01 · Concept & Openings
Taking an idea from a sketch on the back of a napkin to a room full of paying guests: brand design and creation, menu engineering and recipe development, kitchen design and architectural plans, development management from feasibility to handover, supplier sourcing and onboarding, and the pre-opening critical path through soft launch.
02 · Operations & Profit
The unglamorous work that decides whether a beautiful restaurant survives its second year: kitchen financial management and costings, POS and inventory integration — Micros, GAAP, Fidelio, Ezeeburrp, YOCO, Horeko, Square — monthly reporting and margin review, stock control and waste reduction, and SOPs, KPIs, hygiene and food-safety training.
03 · Talent
Chefs, kitchen brigades, baristas, mixologists and floor teams; GM, Finance Manager and full EXCOM search — reference checks and paperwork handled, with three months of handholding on every senior placement.