We most enjoy being involved in projects from the very beginning. A well-prepared concept decides a venue’s success more than anything that can be fixed after opening.
How we help
- Concept: who the venue is for, what it offers and how it stands out.
- Location and economics: site assessment, revenue and cost estimates, payback.
- Menu and pricing: offer, costing and pricing policy.
- Layout and equipment: kitchen, bar and operational flows, together with designers.
- Team and standards: team structure, key hires, manuals and training.
- Opening: timeline, suppliers, soft opening and the first weeks after opening.
Experience
Our main strength is hands-on operating experience, a wide range of concepts and creativity in building them. We have helped prepare and open more than 40 hospitality venues, including an entire franchise network. We know what is easy to overlook in a plan on paper and what then hurts in operation.
Today we are partners in businesses from street food and bistros to accommodation:
- Špejle – modern bistros,
- Potrefená Husa Na Verandách – beer restaurant,
- Phenomen – music bar and event venue,
- Der Weinschmecker – wine shop and wine import,
- F&B Catering – event catering,
- Interkonty – street food with beer and wine,
- Zabookem – modern accommodation in nature.
How it works
We can work on a whole project from idea to opening, or only on selected phases such as concept and economics. Always with a clear timeline and budget.