Logo BON VIVANT ADVISORY Scroll

BON VIVANT ADVISORY is a consulting company specializing in activities aimed at the modern gastronomic industry.

Our clients are proprietary restaurants, popular cafes, avant-garde food trucks, craft confectioneries, good catering agencies and small bistros - they all share a passion for food and awareness of their own business.

Logo BON VIVANT ADVISORY

We offer help not only in opening a new place, but also in servicing existing premises.

Lapto i kawa
Kawa

This business is our passion

We have been associated with the industry for over a decade, having behind it comprehensive experience gained from cooperation with European leaders and many successful projects.

We call oureselves gastronauts - we love food and drinks, but we treat them as a pretext to celebrate a good life, an espresso cup drunk with a newspaper in hand can be an exceptional pleasure - that's what we're looking for in gastronomy. Cooking is an art, but a restaurant is a business - we understand these two truths, but we do not oppose them alone, we lead to synergy between them.

They trusted us

Logo Cukier Puder
Logo Flaming
Logo Ciao Tutti
Logo Flamberia
Logo Foodtech
Logo Makro Akademia Inspiracji
Logo Restaurant Week
Logo Słodki Słony

Who we are

We improve profitability

Our goal is to provide knowledge, experience and skills that lead to increased turnover (thanks to the increase in the level of Guest Satisfaction) and costs reduction (thanks to the implementation of often innovative solutions used by experienced entrepreneurs) as a result leading to increased business profitability of our Partners.

We recommend tried and tested solutions

The restaurants cooperating with us have already served over 500,000 guests, the experience of our partners becomes our experience that we pass on to you. As the only consulting company in Poland on dalily bases we run a showroom-restaurant in the center of Warsaw, where we test new strategies and face the current challenges of the industry. Thanks to this, the solutions that we propose are not theoretical concepts, but they are based in practice.

We learn from mistakes

We already have many successful projects behind us, but we are not ashamed of the failures that are part of our gastronomic experience. They have contributed to the fundamental values ​​of our counseling - caution, meticulousness, moderate optimism, and conservatism, all of which are indispensable features of our work today.

We know this business

Our team consists of experienced managers who have work in their portfolio for the largest catering companies in Europe, we have experience in opening new outlets, conducting rebranding, fast-food, boutique and chain cafes and Fine-Dining restaurants, we feel good about cooperation with confectioneries and catering companies.

We ask questions

However, we believe that if someone is an expert in everything he is not an expert at all, which is why we cooperate with lawyers specializing in servicing catering businesses, with people responsible for management accounting, food technologists, H&S and HACCP specialists, fire inspectors - with them we consult our suggestions and doubts before we come to the Partner with the solution to his problem.

Logo BON VIVANT ADVISORY
Stół i kieliszki w restauracji

What we do

Enterprises at different stages need different solutions - we know about it!

Are you planning to start a gastronomic business? - It will not be easy, to be honest with you!

Opening a new place on the gastronomic map of the city is likely to fail. Both European and American statistics confirm that only one out of ten restaurants will last more than five years on the market.

read more

Have you been in the market for several years? We have a surprise for you.

Our cooperation with enterprises operating for over a year is the most spectacular. When the next years of running a restaurant pass, you can honestly ask yourself about the condition of your business. Is there as many guests as I should have?Is their restaurant experience at a sufficiently high level? Does the restaurant generate adequate profits?

read more

Our cooperation with enterprises operating for over a year is the most spectacular. When the next years of running a restaurant pass, you can honestly ask yourself about the condition of your business. Is there as many guests as I should have?Is their restaurant experience at a sufficiently high level? Does the restaurant generate adequate profits?

The results of our audit most often surprise our partners. The distance and objectivity with which we look at the functioning of the analyzed enterprise allows us to find a large number of points requiring correction. Joint development of changes and their implementation brings amazing results.

less

The end is really the beginning

The end of a joint project is usually the beginning of long-term cooperation. Our Partners very often decide to continue cooperation in the form of a subscription.

read more

The end of a joint project is usually the beginning of long-term cooperation. Our Partners very often decide to continue cooperation in the form of a subscription.

Monthly status meetings during which we discuss the visits of the mystery shopper (customer service audit), analyze them and indicate the directions of the correction. We check the current operations of the company and present new optimization fields. We not only point out problems, but we find solutions. Traveling (nearly fifty countries), participating in the largest gastronomy fair in the world, doing a good reaserch of the foreign trade press, we study trends and propose the implementation of new products that give a competitive advantage on the Polish market. Cooperation with us also gives what the conscious entrepreneur values ​​the most - peace. We verify the state of preparation of the company for possible control institutions and indicate critical shortcomings. We control the quality of service and organize training for employees of our Partners.

less

Specialized services

Mystery Shopper

We offer to our partners service of evaluating the quality of guest service using the “mystery shopper” method. We have extensive experience in conducting this type of research and analyzing their results.

The knowledge obtained can be used to evaluate the quality of customer care, implement new standards or analyze the offer of competition.

Our service includes:

  • preparation of personalized questionnaires
  • recruitment and training of the necessary number of interviewers
  • implementation of research taking into account their specificity
  • preparation of a report containing analysis, conclusions and recommended actions

Co-operative training for managers

In contrast to standard training, it is characterized by a very high intensity based on effective communication, the use of mutual knowledge and resources, and high coordination of efforts. The optimal division of labor and the broad spectrum of diverse thinking about existing problems lead to its very good results.

During a full-day session, the manager organizes his own knowledge and experience regarding the management of the restaurant and supplements it with the knowledge of the instructor, then together they work out solutions to problems that, thanks to the formula of training, teach not specific solutions, but ways to obtain them. Co-operative training is summarized by the owner's report, evaluation and indication of points, which are given too much time and energy, and those that require additional attention.

Engineering menu

Including: food cost & beverage cost, recipe optimization

The menu engineer is the technique of optimisation of the offer. Careful analysis of the existing menu and a statement of its operational parameters such as food cost, margin or popularity combined with the use of innovative tools leads to surprising results. Often, the performance of several brilliant operations causes a rapid increase in the profitability of the menu. During a joint analysis and applying suggested corrections, we learn how to construct a menu by ourselves (which will be useful in the future) and refute myths (eg the one-third rule).

Kitchen technology and logistics

Erroneous assumptions about this category of activities lead to many serious consequences. On the one hand, the unskilful planning and application of technological solutions in the food production process is extremely costly (eg, we buy merchants' equipment that will never earn for itself), and on the other hand, we shorten their lifetime by generating high operating costs. Bad ergonomics and technological logistics make work difficult and, worse, drastically reduce the production efficiency of the kitchen.

Cost Management

The service has been successfully used in many industries transposed on the basis of gastronomy for many years - it consists of an analysis of broadly understood costs of the entire company, indication of unfounded costs, innovative optimization of reasonable costs and implementation of a number of strategic solutions resulting in a spectacular drop in costs under the existing budget - funds saved may be intended to strengthen the financial condition of the company or directly for profit.

Training

One of the most popular services we provide is an extensive training system. Our ongoing project work is usually carried out with the owners or persons designated by them (to ensure that the knowledge and solutions developed remain in the organization despite natural staff changes in time), our trainings are addressed to managers, change managers, bartenders and waiters. They cover a very broad subject matter and a diverse implementation formula. The training material is always prepared individually for a given client and moves the range of terms tailored to his needs. Classes take place in the form of lectures, seminars and workshops. Here are some of them:

  • waiter (basic, advanced and up-selling)
  • hospitality management
  • bartending
  • sommelier
  • baristic

Human Resources in gastronomy

The human factor is the cause of all successes and failures in the our industry. It does not matter whether you are talking about the restaurant general manager or a person that is washing dishses. Proper recruitment of employees, conscious profiling, effective implementation, the requirement of effective sales, discreet control and consideration of legal aspects, and many others are the support we offer.

Ambiance MIX

interior, menu, atmosphere, brand, music, communication

Ambiance MIX is a set of elements creating a restaurant experience of a Guest derived from classic management textbooks. If all elements are compatible, synergy begins to appear, while the introduction of false tones irreversibly destroys the magic of the place, causing the guests, despite good cuisine, not to return. Work on each element is important, but the most difficult stage is to agree on a common denominator. White starched tablecloths will make the Neapolitan pizza taste worse - the delicious polish „zurek” soup may look suspicious in the restaurant menu serving international cuisine. Removing dissonances is a key step towards conscious building a gastronomic brand.

Methods of theft, fraud and extortion in the catering industry

detection and prevention

The theft, fraud and extortion of employees towards guests and employers are wrongly inscribed in the ethos of the catering industry. The level of sophistication of manipulation used by dishonest persons exceeds the imagination of the most creative entrepreneur. The methods used sometimes bear the mark of genius. This service is a combination of a targeted audit and an indication of critical points that contribute to the development of disorderly behaviors. Trainings take into account the legal aspect of the problem, prevention and the psychology of theft. They result in a marked improvement of work ethics as well as financial results in the company.

Formal and legal support

Our company offers support for catering companies at various stages of development, we help get through the formalities related to obtaining a license to sell alcohol (the socalled ‚koncesja’), approval by Sanitary and Epidemiological Stations (Sanepid), we organize safety audits of food production and marketing (taking into account Good Practice Hygienic - GMP / GHP, HACCAP) cooperate with food technologists (we analyze their projects).

Logo BON VIVANT ADVISORY
Restauracja

How we are doing that

All planned activities are developed in close cooperation with the owner of the business.

Local vision and assessment of the situation based on the materials and information provided

Development of appropriate solutions for selected areas

Implementation of accepted improvements

  • Audit
  • Conclusions
  • Improvement plan
  • Implementation
  • Evaluation
Kolaz zdjec

Reference

Due to the specificity of our work and the trust of our Partners, we hide information about current projects. However, we will be happy to present references on request.

In concluded contracts, we use special clauses guaranteeing the security of sensitive data and confidentiality in cooperation.

The trust of our partners is most important to us.

Podpisywanie pisma

Contact

Bon Vivant Sp. z o o.
ul. Marszałkowska 68/70 lok. 34a
00-545 Warszawa

biuro@bvad.pl
+48 535 444 451

Work

Join our team

Our company is looking for Gastronauts who want to develop with us BON VIVANT ADVISORY. We are looking for specialists, experienced managers, chefs - who want to remain consultants, people involved in marketing and communication specializing in activities addressed to the HoReCa industry, food-styling, copywriters with a light pen and an endless number of adjectives describing the restaurant experience.

read more

Our company is looking for Gastronauts who want to develop with us BON VIVANT ADVISORY. We are looking for specialists, experienced managers, chefs - who want to remain consultants, people involved in marketing and communication specializing in activities addressed to the HoReCa industry, food-styling, copywriters with a light pen and an endless number of adjectives describing the restaurant experience.

We are looking for:

  • avant-garde thinking about gastronomy
  • deep understanding of the industry and directions it goes
    (with accentuation of upcoming trends)
  • knowledge of the principles and importance of hospitality management
  • passion for cooking, weakness for alcohol and devotion to a decadent lifestyle

We are offering:

  • very good remuneration
  • flexible working hours
  • possibility of development (participation in industry conferences, the most important gastronomy fairs in Europe and in the world)
  • scope of duties suited to interests and competences
  • interesting work, in constantly changing conditions and each time other projects

If you are interested, please contact us: biuro@bvad.pl

less

Work for our clients

Our company is constantly recruiting for managerial positions in the places we work with. We are looking for chefs, sous chefs and chefs de parties, general managers of restaurants, shift managers and experienced hosts (hospitality supervisor).

read more

Our company is constantly recruiting for managerial positions in the places we work with. We are looking for chefs, sous chefs and chefs de parties, general managers of restaurants, shift managers and experienced hosts (hospitality supervisor).

We are looking for:

  • avant-garde thinking about gastronomy
  • deep understanding of the industry and directions in which it intends
    (with accentuation of upcoming trends)
  • knowledge of the principles and importance of hospitality management
  • at least two years of experience in a given position
  • confirmation of completion / participation in at least four trainings, fairs or industry conferences

We are offering:

  • very good sallary
  • work for industry leaders
  • opportunity to develop in a very demanding environment
  • stable employment, with employment contract

If you are interested, please contact us: biuro@bvad.pl

less