You want to add barbecue to your concept, build a proper live-fire offer, or get your team past a plateau. I work with you using a method adapted to your level, your equipment and your service constraints.
No generic recipes, no training in a vacuum. What needs working on gets worked on at your station, with your equipment, under your service conditions — because that's where the problems actually happen, and nowhere else.
To build a barbecue concept end to end. Progressive, strategic and technical — one-to-one support, at your own pace, without blocking your diary.
I come to your premises. Training the team, taming a specific piece of equipment, or bringing a live-fire offer into a kitchen that is already running.
One precise question, one decision to make: an investment, a menu to arbitrate, a cook that won't hold up in service. We book a call, you leave with an answer.
I know what a low-and-slow service feels like when it goes wrong, the beginner's mistakes, the badly placed investments, the badly built menus. And I know what the right advice at the right moment changes.
You arrive with a concept, an ambition, a constraint or a piece of equipment. My job is to turn it into something solid, structured and profitable.
The format, the availability, what it would look like at your place: the fastest route is to talk about it directly.
The format, the dates, the equipment you have now. I reply within two working days.