01Catering · Marketing · Concept
Crepe Street
Toronto, Canadá
Food truck, events and catering. 4 years of full-service operation as owner & operator.
- Concept & Brand
- Operations & profitability
- Revenue: from €35K to €465K
- Marketing & Growth
Profitable restaurants. Strategic operations.
Profitable restaurants. Strategic operations.
Profitable restaurants. Strategic operations.
Boutique F&B consulting for independent owners worldwide.
Boutique F&B consulting for independent owners worldwide.
Owner - operator + consultant · 10+ years
Owner + consultant · 10+ years
Full-stack F&B - Concept - Operations - Brand - Launch
Full-stack F&B · Concept · Operations · Brand · Launch
Free 30-minute. No commitment
+27%
Average sales increase
10+
years in international hospitality
+100
Satisfied clients over 4 years
+4,5%
Average profit-margin increase
[01] · SERVICES
We design restaurants that work.
We design restaurants that work.
We design restaurants that work.
We cover five areas, from concept to growth.
Made to create stronger businesses, sharper operations and enduring value.
01
Concept & Brand
We craft your restaurant's core identity so it's coherent and executable across locations. That includes concept direction, positioning, target audience, brand story, and the visual and tone guidelines that define how it looks and communicates. Every touchpoint (menu style, service approach, décor direction, messaging) feels unmistakably aligned: one clear brand system, not a collection of ideas.
02
Operations & Profitability
We design how your restaurant runs to be consistent and profitable in real-world conditions. That means the operating model, team structure, workflow and service rhythm, plus practical cost controls. We also cover sourcing and ingredient management, waste reduction, quality standardization, and the financial drivers that protect margins, so your team delivers the concept reliably on real peak nights, not just in a best-case scenario.
03
Menu Engineering
We build a menu that aligns with your concept and performs financially: every item has a role. This includes item selection and menu structure, recipe direction for consistent execution, ingredient strategy, and pricing logic. We also shape the menu mix to steer purchasing toward higher-margin, high-efficiency items, so it supports both guest satisfaction and clear business targets.
04
Space Design
We translate your brand and service style into a functional, high-performing space. This covers kitchen and back-of-house planning for efficient production, guest flow and ambience for a standout dining experience, and storage and daily-operations organization. We also design for operational flexibility, so the layout supports different service formats and volume levels while keeping standards consistent across every location.
05
Marketing & Growth
We position the restaurant to attract the right demand and keep it growing. This includes food-led brand messaging, a clear digital presence with content direction, and a launch and growth roadmap aligned with your capacity and operations. We work test-and-learn: we pilot, adapt, and scale what works, so marketing brings steady bookings and repeat visits, not a temporary spike.
01
Concept & Brand
We craft your restaurant's core identity so it's coherent and executable across locations. That includes concept direction, positioning, target audience, brand story, and the visual and tone guidelines that define how it looks and communicates. Every touchpoint (menu style, service approach, décor direction, messaging) feels unmistakably aligned: one clear brand system, not a collection of ideas.
02
Operations & Profitability
We design how your restaurant runs to be consistent and profitable in real-world conditions. That means the operating model, team structure, workflow and service rhythm, plus practical cost controls. We also cover sourcing and ingredient management, waste reduction, quality standardization, and the financial drivers that protect margins, so your team delivers the concept reliably on real peak nights, not just in a best-case scenario.
03
Menu Engineering
We build a menu that aligns with your concept and performs financially: every item has a role. This includes item selection and menu structure, recipe direction for consistent execution, ingredient strategy, and pricing logic. We also shape the menu mix to steer purchasing toward higher-margin, high-efficiency items, so it supports both guest satisfaction and clear business targets.
04
Space Design
We translate your brand and service style into a functional, high-performing space. This covers kitchen and back-of-house planning for efficient production, guest flow and ambience for a standout dining experience, and storage and daily-operations organization. We also design for operational flexibility, so the layout supports different service formats and volume levels while keeping standards consistent across every location.
05
Marketing & Growth
We position the restaurant to attract the right demand and keep it growing. This includes food-led brand messaging, a clear digital presence with content direction, and a launch and growth roadmap aligned with your capacity and operations. We work test-and-learn: we pilot, adapt, and scale what works, so marketing brings steady bookings and repeat visits, not a temporary spike.
[02] · HOW WE WORK
À la carte, or the whole operation.
À la carte, or the whole operation.
À la carte, or the whole operation.
The same five services. We define the scope with you.
À LA CARTE
A single area
We work on one service, with a fixed scope from the start.
One service
Fixed scope
One-off
FULL SERVICE
The whole operation
All five areas coordinated as one system, with Axel leading.
Five areas
Ongoing coordination
One direction
À LA CARTE
A single area
We work on one service, with a fixed scope from the start.
One service
Fixed scope
One-off
FULL SERVICE
The whole operation
All five areas coordinated as one system, with Axel leading.
Five areas
Ongoing coordination
One direction
Not sure which fits your case? That's what the first call is for.
Not sure which fits your case? That's what the first call is for.
Free 30-minute. No commitment
[03] · TESTIMONIALS
Axel
FOUNDER - ZDC RESTAURANT CONSULTING
We shape every project to improve margins, efficiency, and sustainable growth
10+ years in international hospitality
Customers in Canada · Spain · Costa Rica · France
Connect on LinkedIn
Owner and operator
€35K → €465K/year in 24 months · Crepe Street, Toronto
Financial consolidation
From negative to positive balance · Barocco x Nino, Toronto
From concept to operation
First-time customer · Nonna Tiramisù, Costa Rica
Space optimization
Co-working with bar and events · La Red, Valencia
Owner and operator
€35K → €465K/year in 24 months · Crepe Street, Toronto
Financial consolidation
From negative to positive balance · Barocco x Nino, Toronto
From concept to operation
First-time customer · Nonna Tiramisù, Costa Rica
Space optimization
Co-working with bar and events · La Red, Valencia
Customer Testimonials
❝
We had been operating in the negative for two years. In six months, Axel reorganised operations, the menu, and processes. We turned a profit without reducing staff.
Giancarlo Bruno
Owner · Barocco x Nino · Toronto
❝
It was our first investment in hospitality. Axel guided us from concept to opening: branding, operations, menu. Today, we operate without needing his daily presence.
Andrés Vargas Solano
Investor · Nonna Tiramisù · Santa Ana
❝
We had an underutilized space. Axel redesigned the bar, the service flow, and the menu. The bar went from being a fixed cost to generating its own margin.
Rollo Bryant
Co-founder · La Red · Valencia
[03] · TESTIMONIALS
Axel
CEO - ZDC RESTAURANT
We shape every project to improve margins, efficiency, and sustainable growth
10+ years in international hospitality
Customers in Canada · Spain · Costa Rica · France
Connect on LinkedIn
Owner and operator
€35K → €465K/year in 24 months · Crepe Street, Toronto
Financial consolidation
From negative to positive balance · Barocco x Nino, Toronto
From concept to operation
First-time customer · Nonna Tiramisù, Costa Rica
Space optimization
Co-working with bar and events · La Red, Valencia
Customer Testimonials
❝
We had been operating in the negative for two years. In six months, Axel reorganised operations, the menu, and processes. We turned a profit without reducing staff.
Giancarlo Bruno
Owner · Barocco x Nino · Toronto
❝
It was our first investment in hospitality. Axel guided us from concept to opening: branding, operations, menu. Today, we operate without needing his daily presence.
Andrés Vargas Solano
Investor · Nonna Tiramisù · Santa Ana
❝
We had an underutilized space. Axel redesigned the bar, the service flow, and the menu. The bar went from being a fixed cost to generating its own margin.
Rollo Bryant
Co-founder · La Red · Valencia
[04] · PROJECTS
Selected work.
Selected work.
Selected work.
02Menu · Space · Concept
Martina
Valencia, España
Italian take-away pizzeria. 3-month flip project: buy, renovate, sell.
- 01Brand & Menu engineering
- 02Space Design
- 03Purchase €18K + investment €4K
- 04Sold at €32K in 3 months
03Concept · Space · Operations
La Red
Valencia, España
Hybrid co-working, bar and events space for artists and artisans. Reorganization of the venue and consolidation of the business, from daily use to programming.
- 01Space Design
- 02Operations & profitability
- 03Menu engineering
- 04Events and Catering
Take your restaurant to the next level
Let's chat about your project in a 30-minute discovery call. No commitment required: we'll explain how we work and what results you can expect in the first 90 days.
Free 30-minute. No commitment
+€465K
revenue growth over 24 months
Crepe Street
Toronto · Owner-operator
+€10K
added value in 3 months
Martina
Valencia · 3-month flip
+€465K
revenue growth over 24 months
Crepe Street
Toronto · Owner-operator
+€10K
added value in 3 months
Martina
Valencia · 3-month flip
+€465K
revenue growth over 24 months
Crepe Street
Toronto · Owner-operator
+€10K
added value in 3 months
Martina
Valencia · 3-month flip