A restaurant consultant for your project, from inception to operation
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How does a restaurant consultant integrate F&B real estate?
A restaurant consultant does not limit themselves to the kitchen. They also master F&B real estate, which includes searching for, purchasing, fitting out, and adding value to restaurant premises. This dual perspective allows for the early anticipation of technical and regulatory constraints.
When searching for a location, we evaluate visibility, foot traffic, and accessibility, then verify that the premises meet restaurant standards, whether regarding usable surface area, ventilation, accessibility for people with reduced mobility, or fire safety. The project is thus operationally viable from the moment the site is chosen.
We also intervene in the negotiation of leases, acquisitions, or disposals. Rent, duration, service charges, and leasehold rights are adjusted to build a solid business model.
Finally, we conduct feasibility studies (capacity, profitability, layout), handle technical and regulatory procedures, oversee the construction site, and increase the asset's value in the event of a resale or lease transfer.
What are the duties of a restaurant consultant?
A restaurant consultant evolves a project or an intention into a profitable and sustainable operation.
We define the culinary offering and the experience based on the location and the target clientele (rooftop, hotel bar, food court).
We then organize the operation, including workflow, technical data sheets, food cost and inventory management, staff scheduling, and quality standards.
We also provide opening assistance, including supplier selection, procurement, staff training, processes, and real-world testing. This ensures your establishment starts with smooth, compliant service from day one.
What does a restaurant consultant bring to your project?
We design
Tailor-made projects, crafted to meet the specific expectations of end users and the unique requirements of each site.
We offer
Spaces and unique experiences, fostering conviviality and connection.
We introduce
Innovative culinary ideas and evolving customer expectations, to rethink the dining experience.
We take
Into account the local area, the seasons, and the personality of the venue to build a genuine connection with visitors.
We integrate
Digital solutions for tracking flows, inventory, and teams, to ensure smoother and more efficient operations.
We innovate
By building concepts that stand out, with original culinary offerings.
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Who hires a food service consultant?
Real estate developers
The consultant integrates food service into the development to bring the space to life, attract future users, and increase the value of the real estate asset.
Leisure and cultural venues
Museums, zoos, parks, and cultural sites enhance their appeal with a food service offering designed for their visitors and optimized for profitability.
Train station and airport operators
In these transit hubs, the consultant adapts food service to quick-service needs, for the comfort of travelers and the profitability of the space.
Hoteliers and hotel groups
A strong culinary identity sets a property apart, builds guest loyalty, and improves overall profitability.
What sets Tomorrow Food apart as a food service consultant?
Hands-on experience
Tomorrow Food bridges the gap between operations and real estate.
On the real estate side, the team assesses site feasibility and profitability, identifies prime locations, negotiates leases, and manages regulatory and technical processes to maximize asset value.
On the operations side, they bring the food service concept to life, covering the culinary offering, kitchen and dining room organization, and monitoring food costs, labor, and customer satisfaction, and support during the opening for a sustainable and profitable business.
Large-scale programs
Tomorrow Food has already managed complex assignments, such as a food court of significant size at La Villette, a lifestyle hotel, a railway station dining offering, or the programming of large-scale real estate projects .
This experience with large-scale projects allows the team to provide a tailored response to every ambition, in both operational consulting and F&B real estate.
We were extremely pleased with the work performed. Tomorrow Food proved to be responsive, efficient, and proactive, demonstrating a deep understanding of F&B challenges. Their expertise was a real asset in moving our project forward.
Collaborating with Tomorrow Food means relying on a team of true food service professionals, highly knowledgeable about the Parisian and French market, and always ready to explore innovative approaches.
When managing the commercial offerings at French train stations, we sometimes need expert support. With its insight into F&B trends, its bold approach, and its commitment to simple, generous cuisine, Tomorrow Food helped us rethink what a significant part of station catering could be (and will be): regional cuisine, accessible to everyone, complementing local restaurant offerings and meeting evolving customer expectations. From menu development to artistic direction, Tomorrow Food assembled a complete and complementary team.
Aiming to launch a retail-focused innovation lab offering food services, we approached Tomorrow Food in 2023. After several weeks of collaborative brainstorming, we conceived an original concept: Bistro Hasard, located near Saint-Lazare Station. Launched in April 2024, this establishment offers innovative gaming-themed experiences. This unique venture required a complete alignment of visions between Tomorrow Food and us, as well as unwavering mutual trust. By combining these two ingredients, we successfully developed a one-of-a-kind establishment that satisfies customers and is becoming a benchmark.
From concept creation to detailed definition, the team demonstrated true professionalism, responsiveness, and valuable expertise. Communication was excellent within the project team and with our board. The financial figures were well-structured and consistent. The TFA team was attentive and willing to challenge themselves to bring our project to fruition.
