Our Team
We have decades of experience in the industry, having experience with both small businesses and large corporations.
Christophe Chatron-Michaud
Founder, Food & Beverage Professional & Consultant
Christophe Chatron-Michaud spans his multi-decade career in the high-end food and beverage industry around the world.
He has experience working with numerous 3 Michelin star chefs in France, New York City, Las Vegas, Manila, Hong Kong, Singapore, and Malaysia, and has a portfolio that includes countless successful businesses (see past projects below). He is currently on the Adelphi Hospitality Group's executive committee as the head of F&B development and operations.
For more details on Christophe, see his full professional experience on his LinkedIn profile
Lissan Teh
Partner & Consultant, President at JTL Direct LLC
Lissan draws her experience in business management from her years of experience in Hotel & Restaurant management and expertise in sales.
She has experience working at all levels of management, and brings to the table 25 years of experience in operations ranging from human resources and administration to financial & account management. She is currently the president of JTL Direct, providing distribution of custom high end materials to restaurant businesses.
For more details on Lissan, see her full professional experience on her LinkedIn profile
What We Do
F&B Concept Development is a full service-consulting firm, which provides a wide spectrum of hospitality venues all the solutions needed to improve and achieve great success. Below is a standard outline of “what we do” but we can always do more, and tailor to more specific needs.
We cater to:
- Restaurant start ups, concept feasibility and new business planning.
- Troubleshooting services for existing restaurants.
- Assistance with specialized Architect-Designer firms.
- Equipment research, sourcing, and initial orders/inventory set up.
Operations
- Marketing strategies
- Profitability and cost control
- Inventory management
- Human Relations
- Maintenance – Equipment handling- Sanitation
- Management training – Operating Manuals
- Sales & Marketing
Concept development
- Original concepts
- Restaurant design
- Business strategy
- Menu development
- Wine & Spirits menu development
Employee Training
- Front-of-the-House training
- Organization and set up
- Communication
- Thinking a step ahead
- Respect & team work
