sustainability

both in terms of reducing waste and building circular economies in the kitchen but also in terms of creating better conditions for workers to increase long-term retention and development

flow

how to structure a kitchen, barista station or bar for maximum efficiency. This helps reduce waste and create a better environment for workers

concept

responding to clients' needs in terms of shaping a concept, creating a menu and building a team best suited to bringing these ideas into reality

sourcing

We connect clients to the best suppliers across the industry, with focus on organic, sustainable and ethical sourcing. We look for suppliers preserving traditional methods and help clients to align their supply chain with their values