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Your Challenge

It may have been a childhood dream to open a restaurant, a group of restaurants, a bar, a beach club or a sandwich shop but you don't really know where to start or what is involved to make this vision a reality.

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You already own a restaurant business, a bar, a beach club, a hotel or a sandwich shop but you are being let down by the operators and business is not running smoothly.

Our Solution We will consult and guide you from start to finish and take away the headache of trying to remember every aspect of the set up and operation until you open the doors to your customers.

In the case of an existing outlet or group of outlets, before starting to jump to conclusions, we will do a full holistic assessment of your operation before we advise you on the right course of action and get your outlet back on track.

An Introduction

Koen Theunis Managing Partner

My love affair with the hospitality industry started when I was in my teens; every weekend I saw my mother, who was a great baker, put home baked cakes, bread and all sorts of other sugary things on the table for us to indulge in… week after week. It was my first call to attend the secondary hotel school. I was fascinated by how big hotels and busy restaurants could run so flawlessly even though they were looking after so many people’s experiences at the same time; therefore I decided to start my Bachelor degree in hospitality management in Antwerp and graduated 4 years later in 1993. The idea at the time was that I would work hard to become a hotel GM of a luxury hotel brand one day. My studies brought me to London where I was fortunate enough to work for some of the most reputable names in our industry; The Dorchester Hotel, Intercontinental Hotels, Hyatt Hotels and Resorts and The Goodwood Hotel Group.

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After more than 10 years in London, an opportunity offered itself when I was asked to move to Dubai to become part of the pre-opening team at Madinat Jumeirah. I can still remember today that it took me about 2.5 seconds to say, “YES!”. A whole new world was waiting for me to explore. My learning curve continued to grow and grow, even after I left hotel operations in 2005 and moved into a corporate role at Emaar Hospitality Group and later to stand alone restaurants. It was during this time that I was mostly exposed to start ups of new projects and overlooking the operations of multiple restaurant concepts. I knew then that F&B development and starting up new ventures was what I really wanted to do day in day out. For over 20 years I had worked for good companies in good management positions, went through good times but also not so good times, but the experience I gained during these years is now invaluable for what I enjoy doing most. Our commitment to every project we take on is based on creativity, long-term sustainability and transparency with the client. We strongly believe that successful ventures are built like pyramids: from the foundations upward, and we wouldn’t have it any other way.

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Our Philosophy

The hospitality business is a “people’s business” that succeeds or fails with the actions of its team members. Every individual and every department relies on the commitment and support of another department. Its like a pyramid: you cannot admire the beauty of the pyramid if one of the blocks doesn't fit, is damaged or is missing. Only the best organised establishments, whether it's a small café or a large luxury hotel, will be able to put the blocks together correctly and build a sustainable business.  We will assist you in implementing best practice standards and procedures that have proven successful in the industry for many years.

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What’s In It For You All too often, companies and individuals enter  the hospitality industry for investment reasons.  As an investor, you may not have the time to occupy yourself with all the nitty gritty of starting up a new venture nor may you have the knowledge. Like any other industry, it needs to be set up and managed by professionals who can not only give you peace of mind that all has been taken care of for the opening but who will also put procedures and systems in place that will provide you with a successful and sustainable business model. Our  services include the start up of your new business venture from creating a concept to a site analysis to the operational logistics required for a successful opening and everything in between. As every project is unique and every owner has his/her own vision and expectations, our services will be custom made to your requirements but at all times with your interests in mind. 

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“If you think it’s expensive to hire a professional, wait till you hire an amateur”

Red Adair

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Why would you choose us

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Site Analysis Location, Location, Location, …. Everyone has heard these 3 magical words before. We will analyze and advise viable options that suit your concept and that will make financial sense according to your budget.

Business Plan Before you can approach investors and commit to a sizeable investment, your business plan will give financial clarity on your intentions. The plan will include a concept definition, competitor analysis, SWOT analysis, estimated investment cost, 3 year revenue forecast, working capital, pre opening expenses and resources required.

Market Analysis A good understanding of the market will be important to establish the right concept, positioning, pricing and location. Being underpriced or overpriced can mean the end of your business before you have even started, therefore you will need to be aware of all aspects of the competition, what is hot and what is not and what are the demand drivers of your potential clientele.

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Concept Creation and Development Do you have a concept in mind or will you be starting from scratch, or perhaps you have your eye on an existing franchise? Your decision will largely depend on a market study,  the positioning of your venture and your budget available.

Equipment Selection Capex, operating equipment and uniforms will play a vital part in the realisation of your restaurant concept. Is it best to purchase from abroad or can certain items be manufactured locally? We have a large database of local and international suppliers that we can call upon to make the right decision at the right price.

Recruitment This is the one factor that will define your chances to succeed. Without a suitable senior management team, the business will unlikely flourish. We assist in sourcing the right candidates, interview them and run reference checks before we present them to you.

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Marketing and PR How do you get potential customers excited about your business before it opens, how do you get the correct branding, what is the most effective way to use social media, is it still worth advertising in magazines and billboards, which PR agency is most suited to plug your concept to the media and so on? We will advise you on a plan and strategy to achieve maximum exposure to the outside world even before your doors have opened.

Menu Development The food and drinks selection you will eventually decide on, will have been subject to tastings, experimenting and meetings with the Head Chef. We will advise on the right style of food, presentation, size of the menu, category mix and selling price before you give the go ahead and let your customers taste the finished product.

IT Solutions In today’s world, a successful business cannot be managed securely without the right software and hardware systems. The right IT solution is not always the most expensive one and vice versa. We wil present you with options for back office and POS systems that are a good fit for your operation and that will assist you in monitoring and controlling your income and expenses.

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Policies and Procedures Every successful company has policies and procedures to ensure that all stakeholders understand the expectations and the guidelines by which you play. Whether it is Human Resources, Accounting, Purchasing or Operating procedures, consistency across all these areas is key to your success.

Training and Development Managing a new team of people can be a daunting task, especially when they are of a different nationality and have different backgrounds and skill levels. We can assist your senior management team with compiling  the initial training schedule  so that we cover all areas for the opening of your business. A detailed plan will include topics such as communication, teamwork, product knowledge, operational procedures and general knowledge of the business.

Operational Service Manual A team is only as good as the training they have received. All training therefore depends on a detailed and user friendly Service Manual.

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Recent Project Involvement

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Margaritaville Grand Cayman Islands

In November 2015, KTC was contracted by HHG to develop all the F&B for the new Margaritaville resort in the Grand Cayman Islands. The hotel has 280 bedrooms, 8 F&B outlets, Room Service, Spa and Gym facilities and 3 swimming pools. The concepts under development are: - steak and seafood grill - all day dining - lobby bar and cafe - coffee shop - deli and wine bar - pool bar and barbecue grill - Japanese sushi bar and lounge - night club

Opening Q1 of 2017

KTC is now the main F&B consultant for HHG, a development company based on the island.

Scope of workConcept development / recruitment / equipment direction and sourcing / menu development / implementation / training manual / branding / kitchen design / expansion strategy

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Villa 428

The all day dining restaurant at the new D2 in Dubai. Designed and conceptualised as a home away from home, an old villa refurbished to its former glory with modern touches but a menu that will still reflect the comfort food you are craving for every time you are away from home. Opening Q3 of 2016

Scope of workconcept development / menu development / design direction / business plan / kitchen design

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Wise Kwai’s

Street food Thai in the new D2 in Dubai. located on the first floor of the hotel. Designed as an upscale New York loft apartment, adorned with old VHS tapes, movie set props and a giant screen that has old Thai movies on a loop. Opening Q3 of 2016

Scope of workconcept development / menu development / design direction / business plan / kitchen design

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Nukkad

Indian street food from Mumbai. The busy streets from Mumbai are transported to the Dubai Design District. A menu that consists mainly of tawas, grills and dry curries should leave you wanting for more every time you visit. Opening Q4 of 2016

Scope of workConcept development / business plan / equipment direction / food and drink philosophy / kitchen design

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Mercato

Italian deli in DIFC Dubai. Specialised in home baked bread, Italian salads, pizzas and various pasta dishes along with a large selection of desserts and cakes. Located adjacent to its bigger brother, Robertos, in the heart of the Dubai’s financial district. opening Q2 of 2016

Scope of workImplementation / competitive market research / project management / equipment sourcing / training manual

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Silver Spoon Investment

Silver Spoon Investments LLC was founded in 2013. Their vision is to create and develop a UAE-born restaurant group that focuses on home grown food and beverage concepts that can rival inbound international franchises and compete with them for outgoing franchise agreements in the GCC and beyond. The restaurants under development are a combination of mid market, casual and family focused outlets and will be unlicensed in the neighbourhood of communities. Their brands include Atisuto, Groundrush and Termeh.

Scope of workCorporate structure / concept creation and development / business plan / marketing and PR / branding / recruitment / equipment selection / menu development / policies and procedures / expansion strategy

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ATISUTO

The concept for Atisuto, which means ‘artist’ in Japanese, is based on the back- alley sushi restaurants found in Japan’s big cities, where the bustle of city life and creativity of the cuisine combine, creat ing a fast -paced, unique atmosphere. With original Japanese art and graffiti sprawling the walls, and a modern funky interior design, Atisuto will be the place to catch up with friends or relax in a casual, yet chic environment. Atisuto opened on 15 December 2014. They opened their 3rd outlet in June 2016.

Scope of workConcept creation and development / business plan / marketing and PR / branding / recruitment / equipment selection / menu development / standards manual / expansion strategy

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Yamanote Atelier

Yamanote Atelier is Dubai’s first Japanese bakery located on Al Wasl Road. It opened in April 2013. They opened their 3rd outlet in Dubai in May 2016.

Scope of work: Business Plan / marketing and PR / recruitment / procurement / policies and procedures / IT solutions / training / operations management / service manual

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Riva Beach Club

RIVA Beach Club is Dubai’s first stand alone beach club, located on The Palm Jumeirah. Facilities include membership for beach, pool and gym, Italian restaurant and Pool bar. Refurbished in November 2011

Scope of work: Fully responsible for the entire operation of the club / marketing and PR strategies / repositioning during refurbishment / concept development / menu development

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OKKU Dubai

OKKU Dubai is a Japanese luxury lounge and restaurant located in the H Hotel on Sheikh Zayed Road. Opened in 2009. 160 seater capacity

Scope of work: Full responsibility for the operation in both front of house and back of house / blueprint for future OKKU restaurants abroad

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Sophie’s Dubai's first gastro cafe located on Palm Jumeirah. Opened in December 2011. 50 seater capacity

Scope of work: Fully responsible for the operation / concept development / marketing and PR strategies / menu development

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Madeleine Café & Boulangerie French style brasserie in Dubai Mall overlooking the Dubai Fountains. Opened in 2010. 250 seater capacity

Scope of work: Concept development / operational budgets / branding guidelines / procurement / recruitment / menu development / service manual / marketing and PR / operations management / training

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Downtown Deli Healthy lifestyle deli, famed for its organic produce and organic coffees and teas, located in Dubai Mall. Opened in 2009. 150 seating capacity

Scope of work: Concept development / operational budgets / branding guidelines / procurement / recruitment / menu development / service manual / marketing and PR / operations management / training

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Aquara

Pan Asian seafood restaurant and bar at the Dubai Marina Yacht Club. Opened in 2008. 200+ seater capacity

Scope of work: Concept development / operational budgets / branding guidelines / procurement / recruitment / menu development / service manual / marketing and PR / operations management / training

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25/55 All Day Dining restaurant serving breakfast and International cuisine at the Dubai Marina Yacht Club. Opened in 2008. 100+ seater capacity

Scope of work: Concept development / operational budgets / branding guidelines / procurement / recruitment / menu development / service manual / marketing and PR / operations management / training

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Press articles

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KTConsulting & Concepts

17 Iridium Building | Umm Suqeim Street | Al Barsha | Dubai | UAE

tel: +971 (0)55 5291034 email: koen@ktconsulting.co web: www.ktconsulting.co

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twitter.com/KTCconcepts

https://www.linkedin.com/company/ktconsulting-&-concepts

We look forward to working with you

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