At the core, we are restaurant operators, entrepreneurs, and it has been our passion for the largest part of our lives.
Over the many years spent programming, opening, and operating restaurants worldwide, we had a lot of fun and we obviously learned a few lessons.
We are looking forward to sharing our experiences, form new partnerships, and guide you through to achieve your project.
Please contact us with your idea, and requirements to begin the proposal process.
About F&B Concept Development
We are a boutique restaurant consulting firm offering expertise to investors, developers, restauranteurs and hoteliers for a wide spectrum of food & beverage venues or their conception and application in the market place.
Our commitment is to implement innovative concepts, culinary distinction, and tailored hospitality, while promoting environmental awareness, ensuring financial growth, and delivering meaningful partnerships.
From the concept creation, to master planning, project management, and operational implementation, we provide a global, comprehensive, and strategic approach to what brings a restaurant to international fame, through a focused, personalized, and prosperous management style.
Christophe Chatron-Michaud spans a multi-decade career in the high-end restaurant industry around the world and managed numerous Michelin star restaurants in New York City, Las Vegas, and South East Asia.
His portfolio includes countless successful and renowned restaurants where he collaborated with famous Chefs, such as Jean-Georges Vongerichten, Daniel Boulud, Gray Kunz, Charlie Palmer, David Bouley, Philippe Rispoli, Fabio Trabocchi, and Alain Verzeroli.
After graduating in Hotel Management from both London's Westminster College, and Lucerne Switzerland, Lissan's career focused in hospitality & business management spending years in hotels & restaurants in Singapore, and the USA.
She started at The Regent- Four Seasons Singapore and worked her way up to several managerial roles within the Four Seasons Hotels & Resorts Group to include The Pierre Hotel in New York City. She brings 25 years of experience in the hospitality industry ranging from supply chain and administration to operations and finance.
Design & Concept Development
Concept idea & review
Competitive set analysis &
Interior design assistance & direction
Kitchen layout & functionality
Dining Room & Bar layout functionality
Financial forecasting & pre-opening budget review
Programming & Strategy
Evaluation of under-performing restaurants
Management performance evaluation for existing restaurants
Time line & detailed critical path
Food & beverage menus analysis & design
IT Systems: POS & Inventory control platforms recommendations
Purchasing and sourcing advisement
Leadership development & recruiting
Positioning & formalizing operational standards
Marketing - PR strategy & Brand book collaboration
Systems & Launch
Training materials & Service manuals
Plant & Maintenance reference book
Food & Interior design photography
Pre & post opening onsite training and management support
Full service packages are available upon request
Clients & Partners
Fabio Trabocchi Restaurants - Washington, DC
Yeast Bistronomy - Kuala Lumpur, Malaysia
Gray Kunz Management - New York & Hong Kong
Solex Wine Bar - Manhattan, New York
Bar Veloce Group - Manhattan, New York
PB Boulangerie Bistro - Wellfleet, Massachussets
Japonais - Chicago & New York
The Monkey Bar & Restaurant - Manhattan, New York