Who we are

The Food Experts Group FEG GmbH is a company with flat hierarchies, without rigid rules and with lean processes. The heart and head of our team is Patrik Jaroš, Germany's youngest star chef in 1994 and Bocuse d'Or Bronze winner in 1995. https://de.wikipedia.org/wiki/Patrik_Jaros

 

He brings 30 years of experience from the upscale hotel industry and star gastronomy (Eckart Witzigmann's Aubergine in Munich, among others) as well as an international network to your project and is always there for you as a permanent contact person.

 

We also offer you this continuity through our interdisciplinary basic team: a group of creatives, F&B specialists, shop fitters, architects and interior designers, designers, marketing experts, financial experts and controllers, as well as IT professionals, where everyone can rely on the strengths of the others. That's exactly why we enjoy working together so much. And you can see that in our work!

 

We strengthen the team from our pool of external employees and with our cooperation partners according to the requirements of your project.

Our network

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

Lebensmittelindustrie / Einzelhandel / Cash & Carry  / Shopping Malls  / Architekten / Investoren  Projektentwicklung / Medienhäuser / Kommunikationsagenturen / Automotive / Airline Catering / F&B Start Ups / IT / Kunst

Bocuse d'Or

Patrik Jaros placed on the podium in 1995 and won the bronze title. Since then he has been part of the Bocuse d'Or Winners Academy. In 2009, he took over the presidency of Bocuse d'Or Germany.

 

Bocuse d'Or is the world's most prestigious cooking competition with participants from 67 countries. It has since served as an international stage for culinary trends and an important indicator of innovation. An event where the opinion leaders of the gastronomic world and top chefs come together to exchange ideas and choose the most innovative and best chef in the world.

What we do

An individual approach as well as many years of experience and interdisciplinary knowledge characterise our work.

  • Development and implementation of gastronomy and hotel concepts
  • Conversion of existing individual concepts into franchisable gastronomy
  • Advice to retail and wholesale companies in the food industry
  • Location analysis and strategic gastronomy development for real estate and investment companies
  • Convenience, private label and merchandising product development
  • Cookbook production
  • Shareholdings, e.g. Etepetete Bio (www.etepetete-bio.de) and Red Castle Group (www.redcastle.cz)

Overview

Einzelleistungen der Beratung

Einzelleistungen der Konzeptentwicklung I und II

Einzelleistungen der Produktentwicklung

Einzelleistungen der Kochbuchproduktion

Einzelleistungen der Beratung

Einzelleistungen der Konzeptentwicklung I und II

Einzelleistungen der Produktentwicklung

Einzelleistungen der Kochbuchproduktion

1. Erstellung von Ausschreibungsunterlagen sowie Unterstützung bei Pitch- und Tenderprozessen

2. Bestands- und Bedarfsanalyse, Strategieentwicklung und Handlungsempfehlung sowie Konzeptentwicklung und deren operative Umsetzung anhand definierter Ziele des Kunden

3. Prozessoptimierung

4. Standort- und Zielgruppenanalyse

5. Shape-up bestehender Hotel- und Gastronomieunternehmen

6. Trendscouting und Innovationsmanagement

7. Überprüfung der Multiplizierbarkeit und Expansionsmöglichkeiten von Gastronomieprojekten

8. Entwicklung von Partnermodellen und Ermittlung von Investoren

9. Controlling

Einzelleistungen der Beratung

Einzelleistungen der Konzeptentwicklung I und II

Einzelleistungen der Produktentwicklung

Einzelleistungen der Kochbuchproduktion

1. location analysis

2. rough concept development

3. space planning & zoning

4. fine concept development

5. contents Design of the food & beverage menus

6. recipes, signature dishes, specials

7. technical planning and furnishing of the kitchen

8. personnel planning and personnel structure

9. business plan preparation

10. brand architecture

11. development of logo & CI

12. Interior Design

13. recommendation and selection of materials, furniture, equipment

14. recommendation and selection of suppliers

15. product sourcing

16. selection of tableware, glassware and cutlery, plating

17. test cooking of the dishes

18. calculation of the F&B assortments

19. design and wording food & beverage menus

20. training of staff in kitchen and service

21. elaboration of merchandising products

22. marketing & communication, PR and events

23. process development and implementation, manual production

24. Controlling

Einzelleistungen der Beratung

Einzelleistungen der Konzeptentwicklung I und II

Einzelleistungen der Produktentwicklung

Einzelleistungen der Kochbuchproduktion

1. Idee

2. Definition der Inhalte

3. Rezepturen

4. Kochen

5. Food- und Propstyling

6. Fotografie

7. Grafikdesign

8. Satz

9. Lektorat

10. Druck

11. Digitalisierung und Tutorials bei Apps und E-books

Consulting & Concept Development

LSG Sky Chefs Lounge

Renewal of the airline lounge concepts of Lufthansa and Swiss Air (Business and Senator Lounges, Senator Café Munich) incl. sourcing & introduction of F&B innovations

Vodafone

Modern canteen concept and tender management

METRO Properties

Modular canteen concept of the future

Metro Group

Consulting for the areas of sustainability, facility management, internal communication; lectures

 

 

Metro C&C Deutschland

Development, product scouting and launch of new premium ranges for all gastronomic target groups; roadshows

 

Rewe Group

Development and implementation of an innovative food concept for "Temma der Bio-Genuss Markt".

Vibro Gruppe

Revision and development of the gastronomy concepts Parsley & Fruits and Skihalle Neuss; realignment of the entire F&B offer and optimisation to increase turnover

Unibail Rodamco Westfield

Location analysis, recommendation and selection of all gastronomy concepts and arrangement of the clusters in the Überseequartier Hamburg project (Europe's largest urban development project); continuous consultation

ABZ-Immobilien-Fonds-Euregio

Development of the gastronomy concepts "Elisenbrunnen", "Ratskeller" and "Postwagen" in Aachen; continuous optimisation of operational processes, further development and calculation of the food and beverage assortments, staff training, opening support

Freudenberg Immobilien

Consulting; development of a modern canteen concept

SABMiller Brands Europe (UK)

Overall concept development "Café Prague"

Althoff Hotel Collection

Concept for all gastronomic units in the Neuschwanstein hotel resort; emotionalisation of the F&B outlets, realignment of the F&B ranges and new opening of the Ameron Mountain Hotel Davos; strategic consulting for the Ameron Hotel Lucerne.

Ameron Hotels Deutschland

Repositioning and systematisation of the existing "Cantinetta" restaurant concept

Penta Hotels Deutschland

Conceptual design of all gastronomic units as a blueprint for the relaunch and expansion of the hotel brand in collaboration with Matteo Thun

Romantikhotel Hotel Orangerie

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

Manifesto Market (CZ)

Advice on expansion and sourcing of innovative gastronomy concepts

SSP Deutschland

Development of new gastronomy concepts for European airports

Autogrill S.p.A. (Spanien)

Market launch of the own franchise concept "4 Cani della Citta" in Madrid and Mallorca

Stockheim Catering

Market launch of the own franchise concept "4 Cani della Citta" at Düsseldorf Airport

Philbert & Friends

Development of a multipliable burger concept

Bitburger Konzeptfabrik

Overall concept development "Deutsches Wirtshaus"; consultation

CIR Group (Italien)

Development of the food concept for the franchise system "La Baracca" in Munich (first restaurant in Germany with digital menu)

Cookbook production

Teubner Edition

Recipes and food styling for shrimp cookbook

Dumont Monte

Cookbook production (packaging) on the themes of salmon, meat, Christmas

TASCHEN

Trüffelkochbuch

Jahreszeiten Verlag

Crossover cuisine, Witzigmann's vegetable kitchen

 

 

ZabertSandmann Verlag

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

 

VEMAG Verlagsgesellschaft

4 cookbooks on the subject of Asian cuisine

 

Gräfe und Unzer

Recipes and food styling for various cookbooks by Alfons Schuhbeck

 

Paragon

Author for Christmas baking book, countrywomen's kitchen, summer cakes, various sheet cakes, crumble cakes and fruit cakes, nothing-to-discard cookbook, cooking the standard work

 

 

 

Chronicle Books

Recipes and food styling for Midnight Munchies

 

Feierabend Verlag

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

 

Könemann Verlag

Recipes and food styling for French specialities, Spanish specialities

Mosaik Verlag

Recipes, food styling and production organisation for Crete cookbook

 

 

 

Collection Rolf Heyne

Recipes, food styling and production organisation for Witzigmann's favourite recipes

 

 

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