gruen blau-beete trueffel individuelle strategische beratung 30 Jahre Efahrung in Gastronomie, Hotellerie und Premium-Events

The Food Experts Group FEG GmbH is a company with a flat organizational model, without rigid rules, and with streamlined processes. The soul and mind of our team in Patrik Jaroš, Germany’s youngest Michelin-starred chef (1994) and Bocuse d’Or bronze winner (1995) https://de.wikipedia.org/wiki/Patrik_Jaros

He brings 30 years of experience in upscale hotels and Michelin starred gastronomy (Eckart Witzigmanns Aubergine in Munich 3 Michelin Stars, a.o.), an international network to support your project, and open, honest communication.

We offer the services of our interdisciplinary team as well: F&B specialists, shopfitters, architects and interior designers, graphic designers, marketing and financial experts, controllers, and IT professionals all of whom can rely on each other’s strengths and expertise. That is exactly why we love working with one another and why you can see it in our final product!

Based on the requirements of your project, we will strengthen our team through our external employees and with cooperation from our corporate partners.

Our different projects, our openness, and our curiosity have led us to expand our network far beyond the culinary arts.  We work for and together with partners from the following areas:

Food Industry • Retail • Cash & Carry • Shopping Malls Architecture • Investment • Project Development
Media Houses & Communication Agencies • Automotive • Airline Catering • Start-ups • IT • Art

Patrik Jaroš won a place on the podium and the bronze prize in 1995.  Since then, he has been part of the Bocuse d‘Or Winners‘ Academy.  In 2009, he took over as President of the Bocuse d‘Or Germany.

 

Bocuse d‘Or is the world‘s most renowned cooking competition with participants from 67 countries.  Since its inception, it has served as an international stage for culinary innovations and as an important indicator of trends.  It is an event at which the minds of the gastronomic world and top chefs come together to exchange ideas and to choose the best, most innovative chef in the world.

What we do

Our work is characterized by an individual approach as well as many years of experience and interdisciplinary knowledge.

  • Development and implementation of gastronomy and hotel concepts
  • Conversion of existing individual concepts into franchise-ready gastronomy
  • Advise retail and wholesale companies in the food industry
  • Analysis of location and strategic restaurant development for real estate and investment companies
  • Convenience, private label, and merchandise product development
  • Production of cookbooks
  • Investments, e.g., Etepetete Bio (www.etepetete-bio.de) and Red Castle Group (www.redcastle.cz)

Overview

  • Create tender documents and support for both pitch and tender processes
  • Stock and needs analysis, strategy development, and action recommendations
  • Development and operational implementation of concepts based on the customer‘s goals
  • Process optimization
  • Location and target group analysis
  • Revamp existing hotel and catering companies
  • Trend scouting and innovation solutions
  • Review the possibility of expansion and reproducibility of gastronomy projects
  • Develop partner models and identify investors
  • Controlling

1. On-site analysis

2. Rough concept creation

3. Spatial planning & zoning

4. Detailed concept development

5. Draft food and drink menu content

6. Recipes, signature dishes, and specials

7. Technical planning and furnishing of the kitchen

8. Personnel planning and structure

9. Business plan creation

10. Branch architecture

11. Logo & CI

12. Interior design

13. Recommend and select materials, furniture, and furnishings

14. Recommend and select suppliers

15. Product sourcing

16. Select dishes, glassware, cutlery, and plating

17. Cook trial dishes

18. Calculate F&B ranges

19. Design and word food and drink menus

20. Train kitchen and service staff

21. Develop merchandising products

22. Marketing & communication, PR & events

23. Develop and implement processes

24. Controlling

Strategy

Range analysis and target setting

Brand alignment

Concept

Defining products or product lines

Brand building

Product protection

Implementation

Develop recipes and tastings

Realization of series production from start to finish

Production monitoring & quality assurance

Market Introduction

Packaging design & POS material production

Distribution & tastings for consumers

Organize and implement trade shows presentations

  • Idea
  • Content definition
  • Recipes
  • Cooking and testing of recipes
  • Food and prop styling
  • Photography
  • Graphic design
  • Typesetting
  • Editing
  • Printing
  • Apps and e-books
  • Tutorials

Consulting & Concept Development

LSG Sky Chefs Lounge

Renewed airline lounge concepts for Lufthansa and Swiss Air (Business and Senator lounges, Senator Café Munich) including sourcing and introduction of F&B innovations

Vodafone

Modern canteen concept and tender management

METRO Properties

Modular, futuristic canteen concept

Metro Group

Advised in sustainability, facility management, and internal communication; Prepared and delivered presentations

Metro C&C Deutschland

Developed, scouted products for, and introduced new premium ranges for all gastronomic target groups; Road shows

Rewe Group

Developed and implemented innovative food concepts for “Temma der Bio-Genuss Markt“

Vibro Gruppe

Reimagined and developed catering concepts, “Parsley & Fruits” und “Skihalle Neuss”; Realigned and optimized the entire F&B range to increase sales

Unibail Rodamco Westfield

Location analysis, recommended and selected all catering concepts, and arranged cluster in the Überseequartier Hamburg project (Europe’s largest urban development project); On-going consulting

ABZ-Immobilien-Fonds-Euregio

Developed the catering concepts ”Elisenbrunnen”, “Ratskeller”, and ”Postwagen” in Aachen; Continue to optimize operational processes, further development and calculation of food and beverage ranges, provide personnel training, and opening support

Freudenberg Immobilien

Developed a modern canteen concept

SABMiller Brands Europe (UK)

Overall concept development for “Café Prag”

Althoff Hotel Collection

Conceived all gastronomic units in the Neuschwanstein hotel resort; Emotionalized the F&B outlets, realigned the F&B ranges, and reopened the Ameron Mountain Hotel Davos; strategic advice for the Ameron Hotel Luzern

Ameron Hotels Deutschland

Repositioned and systemized the existing restaurant concept “Cantinetta”

Penta Hotels Deutschland

Conceived of all gastronomic units as a blueprint for the reintroduction and expansion of the hotel brand in collaboration with Matteo Thun

Romantikhotel Hotel Orangerie

Interior design of rooms, public areas such as lobby, reception and restaurant; Planning, supplier selection, tendering and construction supervision

Manifesto Market (CZ)

Advised on expansion and sourcing of innovative gastronomy concepts

SSP Deutschland

Developed new catering concepts for European airports

Autogrill S.p.A. (Spanien)

Market launch of its own franchise concept “4 Cani della Citta” in Madrid and Mallorca

Stockheim Catering

Market launch of the company’s own franchise concept “4 Cani della Citta” at Düsseldorf Airport

Philbert & Friends

Developed a scalable burger concept

Bitburger Konzeptfabrik

Developed overall concept for “German Inn”; Consulted

CIR Group (Italien)

Developed the food concept for the “La Baracca” franchise in Munich (first restaurant in Germany with a digital menu)

Product Development

Roggenkamp
Organics

LSG
Sky Food

Farmhouse

Vinzenz Murr

Münchner
Suppenküche

Conveni

Metro

Rewe Group

Rungis
Express

J’s Gourmet

Kochbuchproduktion

Teubner Edition

Recipes and food styling for a shrimp cookbook

Dumont Monte

Cookbook production (packaging) for salmon, meat

TASCHEN

Truffle cookbook, Munich´s Octoberfest cookbook

Jahreszeiten Verlag

Crossover kitchen, Witzigmanns vegetable kitchen

ZabertSandmann Verlag

Recipes and food styling for snacks & drinks (Gerd Käfer & Ernst Lechthaler), culinary journey with Hannelore Kohl

VEMAG Verlagsgesellschaft

Four cookbooks on Asian cuisine

Gräfe und Unzer

Recipes and food styling for various cookbooks by Alfons Schuhbeck

Paragon

Authored Christmas baking, country woman’s cooking, summer cake, various sheet, crumble, and fruitcakes cookbooks; Standard reference cookbook, waste not want not cookbook

Chronicle Books

Recipes and food styling for Midnight Munchies

Feierabend Verlag

Truffle Cookbook, The Diamonds of the Kitchen (Editor), Pasta Cookbook, Fish Cookbook, and Meat Cookbook (Editor)

Könemann Verlag

Recipes and food styling for French and Spanish specialties

Mosaik Verlag

Recipes, food styling, and production organization for Crete cookbook

Collection Rolf Heyne

Recipes, food styling, and production organization for Witzigmann’s favorite recipes

Wir freuen uns auf die Zusammenarbeit!

Food Experts Group FEG GmbH
Mittelstraße 12 – 14
50672 Köln

contact@food-experts-group.com

+49 221 64 30 94 11

Instagram: foodexpertsgroup