We optimize every aspect of your tapas bar: profitable menu with real costing, bar and dining flow, supplier management, and a concept that differentiates you in a competitive market. We work so that every tapa adds to the margin.
The most common macro-service for this type of business is Comprehensive Gastronomic Consulting, but everything starts with the Gastronomic Diagnosis.
A tapas bar 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.
