1) WHAT IS GESTIONOMIE?
Gestionomie is a restaurant consulting and management advisory service. We help restaurants, bars and cafés improve profitability and operations through recipe costing, food cost control, pricing, menu engineering, purchasing systems, waste reduction and process standardization.
2) WHERE DO YOU WORK?
We mainly work in Barcelona and Girona (Catalonia), offering on-site and online services depending on the project needs.
3) WHAT’S THE DIFFERENCE BETWEEN CONSULTING AND MONTHLY COACHING?
Consulting is a structured project with diagnosis, plan and implementation. Monthly coaching is ongoing support to review KPIs, make adjustments, and build sustainable systems.
4) HOW DO YOU IMPROVE RESTAURANT PROFITABILITY?
We focus on three levers: cost control (food cost and labor), sales performance (menu optimization, upselling, average ticket), and productivity (workflows, prep systems, SOPs). Everything is measurable and action-based.
5) DO YOU PROVIDE RECIPE COSTING AND PRICING STRATEGY?
Yes. We build or audit recipe costings (yields, portions, wastage) and define a pricing strategy aligned with your positioning and target margins.
6) WHAT IS MENU ENGINEERING AND HOW DO YOU APPLY IT?
Menu engineering analyzes what sells, what makes money, and what creates operational complexity. We optimize menu structure, wording, pricing and selling strategy to increase both margins and sales.
7) CAN YOU HELP REDUCE WASTE AND FOOD LOSS?
Yes. We identify where money leaks (receiving, storage, production, service), improve yields and rotation, and implement simple controls to reduce waste consistently.
8) WHAT ARE “MICRO TRAININGS FOR RESTAURATEURS”?
Short, practical workshops focused on one key topic (costing, pricing, menu, purchasing, waste, operations). You leave with templates, a clear method and an action plan to implement immediately.
9) WHAT’S INCLUDED IN MONTHLY ONLINE SUPPORT?
KPI reviews, prioritized action plans, menu and pricing optimization, purchasing/inventory control, SOPs and checklists, and implementation tracking—so you move from firefighting to system-based management.
10) DO YOU ALSO SUPPORT NEW RESTAURANT OPENINGS OR RELAUNCHES?
Yes. We build the concept, menu, costing, pricing, operations, staffing needs and a 30/60-day launch plan so you open with control and profitability.
11) HOW FAST CAN I SEE RESULTS?
It depends on your starting point, but many clients see improvements within 2–4 weeks, and strong, stable changes within 8–12 weeks once systems and habits are in place.
12) HOW CAN I HIRE GESTIONOMIE?
Use the contact form. We’ll ask for a few basics (type of business, current situation, goals) and recommend the best format: micro training, monthly coaching or a custom project.
