With over 100 years of collective experience in the F&B business, the team at Emmanuel Stroobant Consultancy will be able to advise clients on their strategic and tactical direction with the set up of new businesses or a rework of existing businesses. These will include market and competition research and report, business and operational study, audit, review and report, as well as overall FB business advisory services.
Having set up and operated more than 15 restaurants with full service kitchens for close to two decades, we are fully versed to offer advice, consultancy and engagement on any restaurant’s kitchen design and setup taking into consideration key operational and workflow challenges and issues. These services will include advising the clients on the full kitchen layout and heavy equipment requirements needed to operate and sustain their food offerings in their restaurants.
The key to a successful food services business is the food offerings encapsulated in the food menu. This cornerstone in any F&B operations requires considerable thought to design in conjunction with kitchen layout and equipment, staff availability and capability, supplier and supply availability as well as overall concept of the restaurant. The beverage and wine menu design is also a critical factor in offering a complete guest dining experience. As a team of experienced chefs and sommeliers, we will capture all of these components as a totality for our clients.
At times, existing operating restaurants require some changes in their food and beverage menus – over time, their existing menus may be unwieldy, and more critically unprofitable. This could be an effect of cost of supply, menu pricing or wastage. In menu re-engineering, our consultants will review your revenue and food cost structures, together with historical transaction analysis, to advice our clients on full menu review and reorganisation, working towards more effective cost management and overall business profitability.
As a critical period in setting up highly successful restaurant operations, the pre-opening phase needs a comprehensive preparation approach and plan. At the Emmanuel Stroobant Consultancy, we prepare our clients by ensuring the necessary compliance to the regulations in setting up the F&B operations, staffing and head count requirements as well as the operational food and safety standards.
As experts in the areas of culinary and front-of-house setup and service flow, we also prepare our clients with the necessary toolkits and references by developing a full set of standard operating procedures, checklists and templates to deliver exception diner experience aligned to our clients’ brand propositions, intended service style and overall F&B concepts. We further deliver training to help put our clients on a good stead from the get-go for operational success.
The overarching brand development, which flows through to the execution of signages, point-of-sale collaterals, menus and marketing materials, are important for restaurants to build recognition and affinity with potential and existing customers. Our marketing consultants understand the food business as well as
consumer expectations to develop a comprehensive set of strategic brand identity guide and tactical marketing executions to develop, acquire, engage and retain customers for our clients.
Our experienced chefs and sommeliers, particularly Chef Emmanuel Stroobant, has participated and appeared at numerous local, regional and international prestigious food events. Chef Emmanuel has also been engaged in his personal capacity as a celebrity chef at private dinners for corporate and private dinner events. Together with his team, he has executed and presented events for luminaries and dignitaries, as well as high-end brand events and functions.
The Emmanuel Stroobant Consultancy has been engaged on numerous occasions to collaborate in the organisation and presentation of food events in Singapore and broadly in Asia Pacific. As an event partner, ES Consultancy has engaged other well-known and renowned international chefs with recognition by Michelin and Relais & Châteaux.