We design the concept, optimize the menu with menu engineering, control food cost to the cent, and train the team so that the bar and dining room experience is consistent. The result: a profitable gastrobar that stands out in Madrid.
The most common macro-service for this type of business is Comprehensive Gastronomic Consulting, but everything starts with the Gastronomic Diagnosis.
A gastropub has its own numbers and its own rhythm, but the framework is the one we describe on our restaurant consulting in Madrid page: audit of the accounts, menu engineering, cost control and monthly follow-up with measurable KPIs.
