We run <span class="h-serif">42</span> restaurants. <span class="h-serif">The number is not important though.</span> What it means is that we understand <span class="h-serif"> the service industry. It means we understand</span> service. Not as something taken for granted, but something to be proud of. <span class="h-serif"> (Sorry if we’re sounding sentimental.)</span>
If you’re setting up shop, you have questions to answer. How many cooks do you need in the kitchen? Should you do two shifts or just one? How many shifts do you plan and how many seats do you need to be profitable? Chances are they are questions we’ve asked, too, while building and managing our own restaurants. Please don’t see us as your go-to F&B consultancy, but know that answering these questions every day for ourselves means we understand the hospitality business is synonymous with silky smooth operations.
<span class="number">01</span> location spotting
<span class="number">02</span> business modelling
<span class="number">03</span> define oportunities & pitfalls
<span class="number">04</span> improve operational efficiency
<span class="number">05</span> F&B consultancy & staff training
<span class="number">06</span> operate a F&B concept
<span class="number">07</span> franchise a B&B brand
<span class="number">08</span> design & operate brandbook
Belgian Beer Café
World-famous Belgian beers served in a typical Brussels café, in 18 countries around the globe. We’ll happily teach you to say ‘santé’.
An all-day bistro with the looks of a bakery and a menu that could have been cooked up by your Nanna. European feel, international appeal.
A bit of Asia right around the corner. This is the best of Indonesian, Vietnamese and Thai cooking, no matter where you are in the world.
The closest you’ll ever come to dining on moules frites in Brussels’ grand cafés in the Roaring Twenties. Another Grand Cru beer, dear?