Restaurant consulting · Tbilisi
Opening and running restaurants in Tbilisi — properly.
We take a restaurant, bar, café or hotel outlet from an empty room to a full service — or step into one that is losing money and fix the system. Menu, team, suppliers and standards, handled by people who run kitchens every day.
Opening a new venue
- Concept, positioning and pricing for your location and guests.
- Kitchen and bar layout, equipment list and supplier selection.
- Menu development: every dish recipe-carded and costed before opening.
- POS selection and set-up that fits how the venue works.
- Hiring support, training and dress rehearsals before opening night.
Menu development and food cost
Menus built for flavour, consistency and margin. We cost every dish, place the high-margin items where they sell and write recipe cards so the plate looks the same on every shift.
Fixing an existing restaurant
When food cost is high, service is uneven or the team keeps changing, we look at the numbers and the floor together: menu, stock and ordering, rotas, standards and training. Then we stay until the changes hold.
Hotel F&B
Breakfast, restaurant, bar, room service and banqueting for hotels — set up to run smoothly from the first guest, with clear standards and costs.
Questions
How long does it take to open a restaurant with you?
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It depends on the size of the venue and the state of the kitchen. We agree a timeline with milestones at the start and plan the opening date around it.
Do you only advise, or also run the operation?
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Both. We can set the system up and hand it over, or run the kitchen and floor day to day.
Can you help a restaurant that is already open?
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Yes — most often with food cost, menu, stock control, standards and staff training.