Hotels and restaurants, built from the first idea to opening night.
Concept, business plan, kitchen, procedures, menus, team, launch. Thirteen years of opening and running hotels, restaurants and bars in Belgium, France and Uganda, as a consultant and as an owner.
Expertise
Gregory pairs a hotel-school background in strategy and finance with more than a decade behind the stove. Hotel and restaurant owners in Uganda and Belgium get a single partner who can write the financial plan, draw the kitchen and train the brigade.
Approach
Whether it is a coffee bar in Brussels or a residency in Kampala, the work follows one sequence. Each step is delivered as a document, a drawing or a trained team, so the owner keeps everything after the mission ends.
Positioning, target guest, offer and identity of the venue.
Investment budget, revenue model, staffing costs and break-even.
Brand design and interior direction that match the concept and the budget.
Layout, equipment list and implementation of the production spaces.
SOPs for F&B, housekeeping, HR, sales, security, spa, events and more.
Restaurant and bar menus engineered to a food cost target.
Screening, interviewing and hands-on training of the staff.
Launch, first weeks of operation and handover to the resident team.
Experience
Consultant · Project Manager
Restaurant and bar concept for a new residency: business and financial plan, brand and interior design, kitchen design and implementation, SOPs, menus and costing.
Consultant · Project Manager
Full pre-opening of a club house: concept, business and financial plan, brand, kitchen and spaces, then SOPs for spa, gym, HR, sales and marketing, F&B, security, housekeeping, conferences, restaurants, bars and catering. Menus, costing and staff recruitment and training.
Executive Chef
Turnaround mission for an operating hotel: audit, restructuring and reorganisation of the kitchen, system optimisation, new SOPs, new menus with food costing, and recruitment and training of the brigade.
Executive Chef
Concept, business and financial plan, brand, kitchen and spaces, SOPs, menu and costing, staff recruitment and training for a new coffee bar.
Consultant · Project Manager
Pre-opening of an Argentine steak house, from concept to launch: business and financial plan, brand, kitchen and spaces, SOPs, menu and costing, staff, opening.
Owner · Executive Chef · Director
Created and ran a neighbourhood restaurant and grocery store: concept, plans, brand, kitchen, SOPs, menus, team, marketing, cultural agenda and opening.
Consultant · Project Manager · Executive Chef
Concept, business and financial plan, kitchen design, brand, spaces, SOPs, menu and costing, staff recruitment and training for a restaurant and catering group operating in Brussels and France.
Owner · Executive Chef · Director
Nine years running his own restaurant and catering company, including Tartine and Resto Clandestino: concept, plans, kitchen, brand, spaces, SOPs, menus, team.
Background
Contact
Pre-opening missions, kitchen and F&B audits, menu engineering, SOP programmes and team training for hotels, lodges, restaurants and bars. Available on site in Kampala, Jinja, Entebbe and across East Africa, in Belgium, and remotely for planning work.