• Welcome to F&B Concept Development

     

    Over the many years spent programming, opening, and operating restaurants worldwide, we have learned many lessons, in very different markets, and we would like to share our experiences to help you navigate through all the intricacies of the hospitality industry.

     

    At the core, we are restaurant operators, entrepreneurs, and it has been our passion for the largest part of our lives.

     

    We are always excited to develop new partnerships and would love to hear about your new plans.

     

    Please contact us with your ideas, and requirements to begin the proposal process.

     

     

  • About

    F&B Concept Development is a boutique restaurant consulting firm which provides expertise in development services, sound financial planning, and high standards of operations for a wide spectrum of food & beverage concepts.

     

    From fine to casual dining, free-standing to hotels or commercial centers projects, we have acquired a significant experience in providing a fresh approach to today's trends and we can help you in all aspects of the hospitality industry.

     

     

  • People & Experience

    Christophe Chatron-Michaud

     

    Founder

     

    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.

    Lissan Teh

     

    Managing Director

     

    After graduating in Hotel Management from both London's Westminster College, and Lucerne Switzerland, Lissan's career focussed in hospitality & business management spending years in hotels & restaurants with a strong focus in sales, and supply chain.

    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.

  • Services

    Consultation Process

    At this time, and due to the Covid-19 pandemic restrictions, we are only taking new projects within the United States.

    Design & Concept development

    Concept idea & review

    Site assessment

    Competitive set analysis &

    feasibility

    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

    Recruitment support

    Pre & post opening onsite training and management support

     

    Operations Support

    Full service packages are available upon request

     

     

  • Covid-19

    With all new contracts signed, we will put a strong emphasis on Covid-19 guide lines we have adopted below:

     

    WELLNESS CHECKS

    We take steps to reduce exposure by implementing daily wellness checks through Covid-19 Health questionnaires and temperature checks.

     

    USE OF PPE

    We will advise all team members with recommended PPE, train them in the proper use and care of it and ensure compliance. We require as well that all guests follow guidelines and utilize appropriate PPE.

     

    PHYSICAL DISTANCING

    We currently recommend a reduced capacity to ensured physical distance is maintained across all areas with a specific approaches for higher risk areas.

     

    ENHANCED SANITATION

    We will develop, train, and implement enhanced sanitation procedures across all areas of the restaurant project in addition to constant monitoring via checklists.

     

    COMMUNICATION & TRAINING

    In a rapidly changing environment with heightened concern from both team members and guests, we are committed to consistently communicate and educate everyone participating to our projects.

     

    PLAN FOR COVID-19 EXPOSURE IN RESTAURANTS

    Despite the steps we will take to reduce the risk of exposure, we have developed specific action plans should a guest or team member confirm exposure to the virus.

  • Clients

    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

  • Contact Us

    We look forward to working with you

    Christophe Chatron-Michaud
    F&B Concept Development, LLC
    PO Box 1691
    New York, NY
    10159
    +1 (917) 808-6358