Diego’s experience
30 years of experience in food and beverage.
A selection of businesses Diego has worked with.
Today, Diego, Chef & Food Consultant, and Michael, Food Consultant, are part of the WASISCO food team.
Food consultancy / Restaurants and food groups
Your food concept.Stronger every day.
Menus, costs and processes working together to create an offer that is viable and repeatable.
Let’s talk about your projectAn initial conversation about your needs.
Give your food project a stronger foundation.
New opening, reorganization or growth: start here.
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A good idea must work in the kitchen.
We connect the menu, financials and operations, from menu decisions to kitchen workflows.
- A complex menu and unclear costs
- Kitchen and service teams out of sync
- A concept that is hard to replicate
Consulting Food
- Development of food and beverage concepts
- Strategic menu engineering
- Analysis of costs, margins and financial viability
- Improving kitchen and service processes
- Standardizing and scaling production processes
- Research and development of tailored products
From the first conversation to the work itself.
01
Analysis
We review your offer, data and current operations.
02
Action plan
We define priorities, activities and the people involved.
03
Hands-on support
We work on menus and processes, with regular shared reviews.
Before we talk.
Is this suitable for an existing restaurant?
Yes. We can work on specific menus, costs or processes, as well as develop a new concept.
Can you help us open multiple locations?
Our consulting can include standardizing and scaling processes. We first assess your project, resources and operating conditions.
What are the timeline and investment?
They depend on the scope of work and available data. We set them out in the proposal, without preset packages or arbitrary deadlines.
What do we discuss first?
We start with your needs, whether you are opening, reorganizing or growing. Then we agree on which data and materials to review.