Concept & menu development
Shape a clear identity for your venue, with food and drink menus that connect your concept, ingredients, and guests.
Chris Grotvedt · Hospitality consultancy
Hospitality consultancy
Thoughtful concepts. Confident teams. Better guest experiences.
From the first idea to the everyday service, I help restaurants, bars, and hotels bring their food and beverage vision into focus — drawing on openings all over the world, including Michelin-starred restaurants, cocktail menus designed for COYA on a global basis, and consultancy at the Puente Romano resort in Marbella.
A fresh perspective, grounded in your reality.
Operations & service
Look at the details behind a smooth service: workflows, preparation, consistency, and the journey from kitchen to guest.
Suppliers & everyday operations
Agreements with suppliers, pricing, range, and deliveries — plus the other practical necessities that have to be in place for a venue to run day after day.
Team development
Practical guidance and training that help your team build confidence, strengthen collaboration, and take ownership of the guest experience.
The approach
Good work starts with listening.
Understand
A conversation about your ambitions, your team, and what needs to change.
Shape
A focused approach with clear priorities, built around your venue.
Put into practice
Turn ideas into practical steps your team can carry forward.
Let’s start a conversation
What would you like to create?
Tell me about your venue, ambitions, and challenges. A good conversation is a good place to begin.
Send an enquiry