We develope innovative and state of the art culinary concepts for permanent venues or temporary events.

We search internationally for the best possible partner at the best possible cost with a clearly definedtender process.

We develope complex project budgets, including cash flow planning and transparent project controlling.

We plan and manage your project from A to Z with a strong team of international experts.

We aim a complex, high quality menu engineering with regional and suitable food ingredients across several rotations and venues.

Focusing both on soft skills and hard facts, we implement complex training processes to guarantee a high quality service standard.