Over the many years spent programming, opening, and operating restaurants worldwide, we had a lot of fun while learning 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 project idea, and requirements to begin the proposal process.
F&B Concept Development is 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.
People & Experience
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.
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
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
With all new contracts signed, we will put a strong emphasis on Covid-19 guide lines we have adopted below:
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.
We currently recommend a reduced capacity to ensured physical distance is maintained across all areas with a specific approaches for higher risk areas.
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 & Friends
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