10 YEARS ON THE MARKET

Our training offer

Our Training Offerings
We provide a wide selection of specialized training programs, including:

• Waitstaff training – Perfecting service techniques, upselling, handling difficult situations, and building positive guest relationships.
• Bartender training – Optimizing bar workflows, mixing techniques, product knowledge, and crafting memorable guest experiences.
• Barista training – The art of coffee brewing, latte art, coffee varieties, and professional equipment operation.
• Hospitality management – Comprehensive training for management staff, covering strategic planning, operational, financial, and marketing management in the hospitality sector.
• Cooperative Manager Training – Our unique offer, described in detail below.

Cooperative Training for Managers (Shadowing): Intensive Development for Leaders

Cooperative training for managers is a unique managerial course characterized by high intensity and a personalized approach. Unlike standard training, knowledge is not delivered broadly but focused on the specific areas where a given manager needs the most improvement.

During a full-day session, the manager organizes their existing knowledge gained from restaurant management experience and supplements it with the latest insights and best practices provided by the trainer. Next, the manager and trainer work together to find optimal solutions to the discussed challenges. Thanks to this unique training format, the participant does not learn ready-made answers but develops the ability to independently seek and find solutions in various, often unforeseen situations. A day spent with an experienced trainer often results in identifying dozens of small and large changes that can significantly improve the manager’s work and translate into measurable benefits for the restaurant.

The training concludes with a report including a detailed evaluation, which serves as valuable feedback for both the participant and their employer.

Invest in your team, gain more!
Professional training is not only about improving qualifications but also about increasing your team’s motivation and engagement. Through our programs, you will:

• Improve customer service quality: satisfied guests become loyal guests.

• Increase operational efficiency: better management translates into lower costs and higher profits.

• Develop leadership skills: strong managers are the foundation of every well-run business.

• Build a stronger team: investing in people always pays off.

Ready to grow?
Contact Bon Vivant Advisory (BVA) today to discuss your team’s training needs. We will help you choose the perfect program that will bring real benefits to your restaurant!

Individual pricing

• Selection of Gastronomic Equipment: We have visited numerous professional kitchens – from small setups to large-scale facilities. Thanks to this experience, we know the opinions of head chefs and cooks about the equipment they use daily. We understand what works well and is worth the (often significant) investment, and what fails completely. By regularly attending industry fairs, we stay up to date with the latest solutions, enabling us to provide you with comprehensive advice on selecting the optimal equipment.
• Implementation of GMP/GHP and HACCP Documentation (formal and practical aspects): Another important element of working in a professional kitchen is compliance with standards and practices defined by Good Manufacturing Practice (GMP), Good Hygiene Practice (GHP), and the Hazard Analysis and Critical Control Points system (HACCP). We not only prepare all the necessary documentation but also train your team on how to properly apply it in practice, ensuring full understanding and adherence to procedures.

Why Investing in Kitchen Technology with BVA Pays Off
A well-designed and properly equipped kitchen is the foundation of your restaurant’s success. With our support, you will benefit from:

• Regulatory Compliance – Avoid issues with Sanepid and other inspection bodies.
• Increased Operational Efficiency – Ergonomic layouts and the right equipment speed up processes and boost productivity.
• Food Safety – GMP/GHP and HACCP systems ensure the highest hygiene and product safety standards.
• Cost Optimization – We help you choose durable, energy-efficient equipment, minimizing future service and replacement costs.
• Team Comfort – A well-planned space and reliable equipment mean higher staff satisfaction and lower turnover.

10 YEARS ON THE MARKET

Build a kitchen that will be your advantage!

Don’t let inappropriate technological solutions hinder the development of your restaurant. Contact Bon Vivant Advisory (BVA), and we will help you design and equip a kitchen that will become the heart of your success.

Consultation: 1h / 250 PLN net. The first consultation (1h) is free.

Frequently Asked Questions

Why is the kitchen technological design so important and why can’t it be overlooked?
The kitchen technological design is the foundation of every professional gastronomic operation and absolutely cannot be overlooked. It determines the safety, efficiency, and ergonomics of staff work. A precisely planned design ensures optimal workflow (so-called "clean" and "dirty" routes), minimizes the risk of contamination, facilitates hygiene maintenance, and, most importantly, meets the strict requirements of the sanitary inspection authority (Sanepid). Lack of or inadequate design can result not only in problems with inspections but also in low productivity, workplace chaos, and risks to guest health.

What are the most important aspects a well-designed kitchen should meet?
A well-designed kitchen should meet several key aspects:

• Ergonomics and comfort of work: enabling smooth and intuitive staff movement, minimizing unnecessary transit, and providing proper working conditions (lighting, ventilation).
• Efficiency and process optimization: the layout and equipment placement should support quick dish preparation and minimize waiting times.
• Hygiene and safety: compliance with HACCP, GMP/GHP standards, ease of cleaning, suitable finishing materials, and ventilation systems.
• Regulatory compliance: adherence to all legal requirements, especially Sanepid and occupational health and safety regulations.
• Flexibility and scalability: the ability to adapt to changing menu needs and increased workload in the future.

How do I know which gastronomic equipment will be best for me?
Choosing the right gastronomic equipment is a crucial investment decision. You should primarily consider the type of cuisine you run, the specifics of your menu, the anticipated number of meals served (which affects equipment capacity), available budget, and space constraints. It is also worthwhile to seek opinions from experienced head chefs and consulting firms like Bon Vivant Advisory (BVA), who, with their market knowledge and experience from various venues, know which equipment is the most reliable, energy-efficient, and cost-effective in the long term.

What are GMP/GHP and HACCP documentation, and why are they so important?
GMP (Good Manufacturing Practice) and GHP (Good Hygiene Practice) are sets of principles and procedures concerning food production hygiene and workplace environment. They specify sanitary conditions, cleaning processes, and personal hygiene standards for staff. HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that identifies, assesses, and controls hazards critical to food safety throughout all production and distribution stages. Both documentations are mandatory in every professional kitchen in Poland and form the cornerstone of food safety. Their implementation and strict adherence are essential to avoid food poisoning, comply with Sanepid inspections, and build guest trust. It is not enough just to have them—you must understand and apply them in practice, which we also support through training.

In today’s world, where visuals reign supreme, appetizing and professional culinary photography is one of the most important elements of your brand communication. These photos are the first point of contact with your Guests, building expectations and encouraging them to visit your restaurant. The secret to success lies in combining aesthetics with authenticity – photos must be beautiful, reflect your venue’s style, and simultaneously realistically present the dishes so that Guests don’t feel disappointed when they see something different on their plate than in the photo.

At Bon Vivant Advisory (BVA), we know how to create photos that not only visually impress but, above all, sell.

Our Culinary Photography service: from inspiration to perfection

Our Culinary Photography service provides comprehensive support at every stage of creating the visual presentation of your offer. We provide:

• Inspiration and references: We start by deeply understanding your brand, its style, and target Guests. Based on this, we select inspirations and prepare creative directions that perfectly capture the character of your kitchen. We present reference photos so you have a clear vision of what we aim to achieve.
• Selection of backgrounds and accessories: We help choose suitable backgrounds, props, and accessories that highlight the aesthetics of dishes and drinks while remaining consistent with your brand’s overall narrative. Details create a unique atmosphere.
• Supervision of the photo session: We take professional responsibility for overseeing the entire photo session. We coordinate the work of the photographer, food stylist, and other involved specialists to efficiently and in accordance with plans realize each shot. We ensure that lighting, composition, and styling of dishes are perfect.
• Functionality and sales: Our overriding goal is to create photos that are beautiful aesthetically and functionally designed to sell. This means the photographs will be attractive, realistic, and enticing to order, building trust and minimizing the risk of Guest disappointment.

Why professional culinary photography is an investment that pays off?

In the age of social media and visual dominance, professional culinary photography is not a luxury but a necessity. Investing in it gives you:

• Increased menu appeal: appetizing photos make your dishes appear more desirable.
• Strengthened brand image: consistent and high-quality visuals build a professional and memorable image.
• Increased sales: well-executed photos directly translate into a higher number of orders.
• Competitive advantage: you stand out among competitors who may neglect this marketing aspect.
• Guest trust: realistic yet beautiful photos build credibility and customer satisfaction.

10 YEARS ON THE MARKET

Do you want your dishes to look as good as they taste?

Let Bon Vivant Advisory (BVA) help you create a visual setting that attracts, delights, and most importantly – sells. Contact us today to learn more about our food photography service and discover the potential of professional photos!

Individual pricing

Frequently Asked Questions

Why is professional culinary photography so important for my restaurant?
In today’s world, where Guests "eat with their eyes," professional culinary photography is a key element of your brand communication and a direct sales tool. Appetizing, high-quality photos build the first positive impression of your restaurant, encourage ordering specific dishes, strengthen your brand image, and increase its appeal on social media, websites, and food delivery apps. Good photos are an investment that directly impacts customers’ purchasing decisions.

What’s the difference between photos that "sell" and those that are just "pretty"?
“Pretty” photos may be aesthetically pleasing but don’t necessarily boost sales. Photos that "sell," in addition to being aesthetic, are authentic and appetizing. They realistically depict the dish’s appearance, texture, and proportions, leaving no room for Guest disappointment when seeing the dish in person. They also align with the overall brand image, communicating its style and character. Their goal is not just visual delight but primarily to evoke the desire to try the dish and encourage a visit.

Do I need to hire both a food stylist and a photographer, or is one specialist enough?
While some photographers have styling skills, the best results usually come from engaging both a professional culinary photographer and a food stylist. The photographer is responsible for lighting, composition, and technical quality of the photo. The food stylist prepares dishes to look perfect in photos—ensuring freshness, texture, ingredient arrangement, and all details that make the dish appetizing. Collaboration of these two specialists under creative supervision guarantees the highest quality and efficiency of the session.

How does Bon Vivant Advisory (BVA) support the culinary photography process?
At Bon Vivant Advisory (BVA), we provide comprehensive oversight of the entire photo session. Our support includes preparing inspirations and creative lines tailored to your brand, selecting suitable backgrounds and accessories that highlight your restaurant’s style, and full supervision of the session—coordinating the work of the photographer and stylist. Our goal is to create photos that are not only beautiful aesthetically but, above all, functional and sales-oriented, effectively promoting your dishes and venue.

What do we offer as part of the Inventory / Stocktaking service?

Our service is designed to make inventory management simple, precise, and effective:

• Implementation of modern inventory systems: We will help you choose and implement appropriate software or tools that will automate and simplify the inventory process, making it faster and less prone to errors.
• Training for your team: We will conduct comprehensive training for your employees on how to properly conduct inventory, manage the warehouse, and use modern tools. We will also teach them how to identify and prevent losses.
• Optimization of warehouse processes: We will help you organize your warehouse space, introduce logical product placement, and develop effective procedures for receiving and issuing goods.
• Analysis of results and recommendations: After each inventory, we will analyze the collected data, identify areas for improvement, and propose specific solutions that will increase your restaurant's profitability.
• Support in selecting the right tools: We will advise you on what equipment and software are best for your business to efficiently manage inventory.

10 YEARS ON THE MARKET

Why is it worth outsourcing stocktaking to an external company?

 

Professional stocktaking conducted by Bon Vivant Advisory (BVA) is an investment that brings measurable benefits:

• Objectivity and accuracy: We provide an independent and precise assessment of inventory levels, free from errors caused by fatigue or routine among internal staff.
• Time and resource savings: Your staff can focus on Guest service and daily operations while we handle the time-consuming stocktaking process.
• Minimization of losses and waste: Accurate data helps identify and eliminate the causes of loss, which directly translates into savings.
• Better cost management: You gain full insight into your actual food/beverage cost and can plan purchases more efficiently.
• Support in process optimization: Our recommendations will help you improve warehouse management in the long term.
• Elimination of conflicts of interest: An external company ensures impartiality and reliability of the results.

Want to be sure your inventory is under control?
Don’t let uncontrolled stocks reduce your profits. Contact Bon Vivant Advisory (BVA) and entrust us with a professional inventory / stocktaking. Regain full control over your products and increase your restaurant’s profitability.

Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.

Frequently Asked Questions

• How often should I conduct inventory in my restaurant? The frequency of inventory depends on the type of establishment, turnover, and the specifics of the products. For most restaurants, we recommend conducting a full inventory at least once a month. However, for high-turnover products or those with high value, weekly or bi-weekly inventories may be necessary. Consistent and regular stocktaking is key to effective control and quick reaction to any discrepancies.
• What are the biggest challenges in conducting inventory effectively? The biggest challenges include: lack of standardized procedures, leading to errors and inconsistencies; insufficient training of personnel, who do not know how to correctly count and classify products; poor organization of the warehouse, making it difficult to find and verify items; lack of appropriate tools , such as specialized software, which makes manual inventory time-consuming and prone to errors; and
  resistance from employees, who perceive inventory as a burdensome and unnecessary task.
• Can inventory help me reduce food waste? Absolutely yes! Inventory is one of the most effective tools for reducing food waste. By precisely tracking stock levels, you can: identify products nearing their expiration date and use them first; plan purchases more precisely, avoiding overstocking; detect discrepancies between consumed and sold products, which may indicate portioning errors or improper management; and motivate staff to handle products more carefully.
• Is it necessary to use special software for inventory? While it is possible to conduct inventory manually, specialized software significantly facilitates and streamlines the entire process. Modern inventory and warehouse management systems automate counting, allow for real-time tracking of stock levels, generate detailed reports, and integrate with POS systems. This not only saves time but also increases the accuracy of data , which directly translates into better cost control and increased profitability.

What will you gain thanks to Succession 2.0?
Our comprehensive service provides you with:

• A complete picture of your restaurant’s situation: understand what works, what hinders, and where untapped potential lies.
• Family workshop: move from conflict and uncertainty to clear role division and effective family communication.
• Modernization plan: receive a detailed plan of changes in offerings, operations, team, and technology, to be implemented step by step.
• 1:1 mentoring for you as a new leader: build the authority and skills necessary for effective management.
• Optional development support: access to experts in KPIs, controlling, and further consulting to maintain control over results and make informed decisions.

Stages of cooperation within Succession 2.0:
Our program is a well-thought-out process guiding you through all key aspects of business takeover and modernization:

1. 360° Succession Diagnosis

We conduct a comprehensive operational, image, financial, and relational analysis (family vs. business). The goal is to obtain a full picture to identify key areas for work. The diagnosis covers, among others:

• Finance: profitability, margins, cost structure, cash flows.
• Team: competencies, organizational structure, motivation, staff turnover.
• Menu and offer: quality, consistency, market fit, dish profitability.
• Guest service and experience: service quality, customer reviews, service standards.
• Operational and organizational processes: efficiency of kitchen and dining area, logistics, inventory management.
• Family relations and intergenerational conflict management: analysis of family dynamics, identification of tension sources.
• Image and marketing: analysis of current strategy, online presence, brand positioning.

2. "New Era" Workshop

A moderated family meeting aiming to organize relationships and give you space to make decisions. The final outcome is a clear division of roles and rules essential for smooth power transfer. During the workshop we develop:

• Division of roles and responsibilities between generations.
• Communication and decision-making rules.
• Schedule and rules for transferring authority.
• Directions of change and a shared vision for the restaurant’s future.

3. Modernization Plan

We create a comprehensive redesign of offer, team, operations, processes, and communication, supplemented with technological recommendations. The result is a detailed step-by-step implementation plan enabling you to effectively realize changes. Areas of modernization include:

• Gastronomy concept and venue positioning: refresh or change the concept to better meet market needs.
• Menu and pricing policy changes or refresh: optimize the menu for profitability and attractiveness.
• Standardization of service and kitchen work: implement uniform procedures to ensure high quality.
• Process digitization: introduce modern POS, order management, and reservation systems.
• Team restructuring and new role implementation: optimize team composition, training, and skill development.
• Branding and communication refresh: modernize image and marketing strategy.

4. Mentoring and Implementation

Three months of intensive 1:1 work with a gastronomy advisor to build leadership authority and competencies. Mentoring includes:

• Regular development and operational sessions,
• Support in team and change management,
• Practical tools for daily management (schedules, checklists, budgets),
• Advisory in key ownership decisions.

5. Monitoring and Development

We offer systematic strategic support in a subscription model. This allows you to control results and make clear decisions, enabling continuous growth and adaptation to changing market conditions. The subscription includes:

• KPI monitoring (Key Performance Indicators) and financial results.
• Regular strategic meetings (online) with your advisor.
• Support in recruitment, investment planning, and development.
• Access to Bon Vivant Advisory (BVA)’s network of industry experts.

10 YEARS ON THE MARKET

Gastronomic succession – step-by-step support in taking over a restaurant

How to take over a restaurant from your parents? The new generation in family gastronomy needs professional support during the change of ownership. With us, you will safely take over and modernize the family business. We provide comprehensive consulting for young owners of family venues who want to lead their businesses into a new era.

Do you want your family restaurant to flourish under your leadership?
Don’t let the challenges of succession overwhelm you. Schedule a free consultation with Bon Vivant Advisory (BVA) and find out how Succession 2.0 can help you build a modern and profitable business while preserving its unique character.

Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.

Frequently Asked Questions

I am a young successor and feel changes are needed, but my parents are resistant. How can I handle this?
This is a very common situation in family businesses. The key is open and constructive communication. Instead of criticizing, try to present your ideas as an opportunity for growth and securing the business’s future in a changing reality. Focus on data (e.g., declining Guest numbers, changing trends) and concrete benefits (increased profits, new customers). The New Era Workshop, offered within Succession 2.0, is designed to develop mutual understanding and role division in a neutral environment, minimizing intergenerational conflicts.

Does “Succession 2.0” mean I have to completely abandon the restaurant’s tradition and history?
Absolutely not! The idea of Succession 2.0 is to combine the values of the existing business with a modern approach. We understand that a family restaurant is often a heritage and sentiment. Our goal is to help you modernize while preserving what is most valuable – taste, atmosphere, Guest loyalty – while introducing necessary changes for growth and adaptation to current market demands. It’s about evolution, not revolution, unless that is your conscious decision and market need.

What is 1:1 mentoring for the new leader and why is it important?
1:1 mentoring is individual work with an experienced gastronomy advisor who becomes your guide and support in the takeover process. It is crucial because, as a new leader, you need to build authority and gain new skills. The mentor helps you manage the team, make strategic decisions, solve daily operational problems, and plan long-term development. With regular development sessions and access to practical tools, you quickly gain confidence and the competencies necessary to run the restaurant effectively.

What financial benefits can I achieve with the Succession 2.0 program?
The Succession 2.0 program aims to directly translate into increased profitability and value of your restaurant. Thanks to process optimization, offer modernization, better team management, and more effective marketing activities, you can expect sales growth, operational cost optimization (e.g., food cost, labor costs), improved margins, and ultimately higher profits. Moreover, a modernized and well-managed business has higher market value, which is important for the future and potential sale.

Stay ahead of the competition with gastronomic trend monitoring

Do you want your restaurant not only to keep up with the market but to set new directions? Are you wondering which flavors, technologies, and concepts will win the hearts of Guests in the coming years? At Bon Vivant Advisory (BVA), we know that in the rapidly changing gastronomy industry, the key to long-term success is continuous monitoring and adapting to trends.

Our Trend Spotting service is your personal radar in the gastronomy market. We help you not only spot upcoming changes but, most importantly, leverage them for development and innovation in your restaurant.

What does our Trend Spotting service involve?
As part of Trend Spotting, we offer comprehensive monitoring and analysis of key gastronomy trends, including:

• Identification of global and local trends: We continuously track changes in the global gastronomy market — from innovative culinary concepts and cooking techniques, through consumer dietary preferences (e.g., plant-based diets, healthy food, local products), to technological innovations (e.g., AI in gastronomy, new ordering systems). At the same time, we analyze how these global trends adapt to the specifics and needs of the Polish market.
• Analysis and forecasting: We don’t just highlight what is "trending," but primarily analyze the potential of individual trends. We forecast which will persist longer and which are just fleeting fashions. This enables you to make informed investment decisions.
• Adaptation and recommendations: We help you understand how specific trends can be adapted and implemented in your restaurant. We prepare personalized recommendations regarding changes in menu, decor, marketing strategy, or business model so your venue becomes synonymous with innovation.
• Matching Guest needs and market capabilities: We ensure that our proposed solutions align not only with the latest trends but also respond to the real needs of your Guests and are feasible to implement within your market’s realities.

10 YEARS ON THE MARKET

Why invest in Trend Spotting with Bon Vivant Advisory (BVA)?

In the dynamic world of gastronomy, staying up-to-date with trends is not just about being fashionable, but above all a strategic advantage. With our service, you will gain:

• Competitive advantage: You will implement innovations faster than your rivals.
• Increased offer attractiveness: Your menu and concept will always be fresh and meet the expectations of modern Guests.
• Investment optimization: Instead of following every fleeting fad, you will invest in trends with real growth potential.
• Increased Guest satisfaction and loyalty: Customers will appreciate that your venue stays current with what’s new and exciting in gastronomy.
• Growth and innovation: You will gain tools and knowledge to continuously improve and develop your business.

Ready to be a leader, not a follower?
Don’t let your restaurant fall behind. Contact Bon Vivant Advisory (BVA) and learn how our Trend Spotting service can help you outpace the competition and ensure the long-term success of your gastronomy business.

Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.

Frequently Asked Questions

What types of trends are considered in the Trend Spotting service?
We consider a wide range of trends, both global and local, including:

• Culinary trends: new flavors, cooking techniques, popular ingredients (e.g., fermentation, plant-based cuisine, premium street food).
• Consumer preferences: dietary changes (e.g., veganism, flexitarianism, keto diet), growing interest in healthy food, local products, and ecology.
• Technological trends: use of artificial intelligence, automation, new ordering and delivery systems, offer personalization.
• Customer experience trends: new restaurant formats, casual dining, culinary storytelling, sustainability.
• Management trends: modern business models, flexible work, team management innovations.

Should I implement every new trend immediately in my restaurant?
No, absolutely not. The key is strategic selection. At Bon Vivant Advisory (BVA), we help you distinguish between fleeting fads and long-term megatrends. We analyze whether a trend aligns with your gastronomy concept, meets your target group’s needs, and is feasible with your resources. The goal is to select trends with real growth potential that bring measurable benefits to your restaurant rather than unnecessary costs.

What are the benefits of staying up-to-date with gastronomy trends?
Investing in Trend Spotting and staying current with trends brings a range of key benefits:

• Increased competitiveness: Your restaurant will be perceived as innovative and modern.
• Better market fit: Your offer will meet current and future Guest needs, increasing their satisfaction.
• Increased venue appeal: A fresh and up-to-date concept will attract new Customers.
• Investment optimization: Informed decisions about implementing trends will help avoid costly mistakes.
• Growth and innovation: You will be a leader, not a follower, strengthening your brand’s position in the market.

How often should I monitor gastronomic trends? Due to the dynamic nature of the gastronomic market, we recommend continuous, active monitoring of trends. For most establishments, a monthly or quarterly in-depth analysis of key trends is sufficient to effectively adapt their offer and stay ahead of the competition. However, it is also worth keeping an eye on current events and news on an ongoing basis to quickly react to emerging micro-trends.

Does Trend Spotting apply only to menu changes? No, Trend Spotting is a much broader concept that goes beyond just menu changes. It includes monitoring innovations in kitchen technology (e.g., new cooking methods, smart equipment), interior design and atmosphere (e.g., sustainable design, experiential concepts), marketing strategies (e.g., social media trends, influencer marketing), consumer preferences (e.g., dietary restrictions, ethical sourcing), and service models (e.g., delivery, takeaway, self-service). The goal is to comprehensively adapt your entire establishment to future challenges and opportunities.

Can small restaurants also benefit from Trend Spotting? Absolutely! Trend Spotting is particularly important for small and medium-sized restaurants , as it allows them to effectively compete with larger chains and quickly adapt to market changes. Often, smaller establishments have greater flexibility in introducing new solutions and can more easily create a unique, niche offer that will attract specific groups of guests. Our service is tailored to the individual needs and capabilities of each client, regardless of the size of the establishment.

How does Bon Vivant Advisory (BVA) help in adapting trends to my restaurant? Bon Vivant Advisory (BVA) doesn't just identify trends; we provide concrete recommendations and support in their implementation. We help you select trends that best fit your restaurant's profile and target audience. We then work with you to develop a detailed plan for their implementation – this may involve changes to the menu, interior design, marketing strategy, or staff training. Our goal is to ensure that the adaptation of trends is smooth, effective, and translates into real benefits for your business.

• Market research and concept selection:
  • Market potential analysis: We conduct detailed research on the Polish gastronomy market, highlighting the most promising segments and locations.
  • Concept adaptation: We assist in adapting your existing concept to the specifics of Polish consumers and local trends or creating a completely new, unique concept with potential success in Poland.
  • Competition analysis: We identify key players and indicate how to differentiate yourself.
• Legal and administrative support:
  • Business registration: We guide you through the process of registering a company in Poland, selecting the appropriate legal form, and obtaining necessary permits.
  • Permits and licenses: We help obtain all necessary permits, including alcohol sales licenses and successful sanitary and fire inspections.
  • Legal and accounting advisory: We refer you to trusted partners who provide comprehensive legal and accounting services compliant with Polish regulations.
• Operational and technological support:
  • Venue selection and adaptation: We advise on choosing the ideal location and on technological design and adaptation of the kitchen and dining area according to Polish standards and your needs.
  • Equipment and supplier selection: We assist in selecting optimal gastronomy equipment and establishing contacts with reliable food and beverage suppliers.
  • Recruitment and team training: We support the recruitment process of key personnel and offer comprehensive training for the entire team — from managers, chefs, to waitstaff and bartenders.
• Business and marketing strategy:
  • Business plan: We develop a detailed business plan, including financial forecasts, cost analysis, and profitability.
  • Marketing strategy: We assist in developing an effective marketing strategy to reach your target clients and build a strong brand in the Polish market.

10 YEARS ON THE MARKET

Why is Bon Vivant Advisory (BVA) your best choice?

Our many years of experience in the gastronomy industry, knowledge of the Polish market, and a network of trusted partners guarantee that your investment in Poland will be well thought-out and effectively executed. We are with you at every stage — from the initial idea to the visit of the first Guests and further development.

Ready to invest in Polish gastronomy?
Don’t let language barriers or lack of local knowledge stop you from realizing your ambitious plans. Contact Bon Vivant Advisory (BVA), and we will provide you with comprehensive support necessary for the success of your gastronomy business in Poland.

Consultation: 1h / 250 PLN net. The first consultation (1h) is free.

Frequently Asked Questions

I’m a foreign investor unfamiliar with the Polish market. Is your service for me?
Absolutely yes! Our service is specifically designed for foreign investors wanting to enter the Polish gastronomy market but lacking sufficient knowledge of its specifics, regulations, or trends. We are your local partner providing comprehensive support — from market analysis and concept adaptation, through all legal and administrative formalities, to operational launch and venue development. We minimize risk and help ensure a smooth start.

What specific legal and administrative aspects does your support cover?
We support you at every legal and formal stage. Our services include assistance with business registration in Poland, selecting the most appropriate legal form, and obtaining all necessary permits and licenses. This covers key issues such as alcohol sales permits, meeting strict requirements of the Sanepid (State Sanitary Inspection) and passing their inspections, as well as fire safety requirements. We also connect you with trusted partners for legal and accounting services to ensure compliance with Polish law.

Do you help adapt my concept to the Polish market, or do I need to have a ready idea?
We offer a flexible approach. If you already have an existing foreign concept, we will help you adapt and optimize it for the specifics of Polish consumers, their culinary preferences and pricing, as well as local market trends. If you don’t have a ready idea yet but want to invest in Polish gastronomy, we will help you create a completely new, unique, and profitable concept from scratch, with real chances of success in Poland.

What operational benefits can I gain from your support?
Our operational support is comprehensive and aims to ensure smooth venue launch and management. We assist in selecting the ideal location that matches your concept and target group. We advise on technological design of the kitchen and dining area to ensure functionality and compliance with standards. We support you in choosing optimal gastronomy equipment and establishing relationships with reliable suppliers. Our key support also includes recruiting qualified staff and conducting comprehensive training for the entire team — from management to operational staff.

What is Menu Engineering?
Our Menu Engineering service is a comprehensive approach to optimizing your menu, which includes:

• Sales and profitability analysis: We thoroughly analyze which items on your menu are the most popular and which generate the highest margins. We review sales history, dish frequency, and actual food cost to get a complete picture.
• Creating a product matrix: Based on the collected data, we develop a product matrix that clearly identifies which items should be promoted, modified, or possibly removed.
• Menu Design: We don’t just analyze — we act! Using the product matrix and data analysis, we propose changes in the layout, appearance, and presentation of your menu. The goal is to design the menu to naturally guide Guests’ attention to the most profitable and popular items. In this process, we collaborate with experienced graphic designers who create menus from scratch, focusing on both functionality and aesthetics.

Why invest in Menu Engineering?
A professional approach to Menu Engineering can bring surprising results. Our experience shows that such actions can improve performance by 10-15%. By investing in this service, you gain:

• Increased profitability: You will focus on dishes that bring the highest income.
• Optimized offer: Your menu will be more balanced and attractive to Guests.
• Better resource utilization: You will concentrate on ingredients and dishes that generate the most value.
• Sales growth: An intuitive and well-designed menu layout will encourage Guests to order more profitable items. Precise data for decision-making: You will always know which dishes are your "stars" and which require intervention.

Creating a menu from scratch
If you are at the stage of opening a new venue or planning a complete concept overhaul, we can also help you design a menu that is optimized for sales and profitability from the start. Together, we will create a menu that perfectly matches your vision and Guest expectations.

10 YEARS ON THE MARKET

Do you want your menu to work for you?

Don’t lose potential profits! Contact Bon Vivant Advisory (BVA) and learn how Menu Engineering can revolutionize your restaurant’s finances. We’re ready to help you create a menu that not only delights the palate but also increases your revenue!

Consultation: 1h / 250 PLN net. The first consultation (1h) is free.

Frequently Asked Questions

What exactly is Menu Engineering and why is it so important?
Menu Engineering is a strategic approach to designing and optimizing a menu that combines sales psychology with financial analysis. Its goal is not only the menu’s aesthetics but primarily maximizing profits by consciously directing Guests’ attention to dishes that are both popular and most profitable. It’s not just a list of dishes — it’s a powerful marketing tool that directly impacts your revenue without the need to raise prices or increase customer numbers.

What data is needed to conduct effective Menu Engineering?
Two key types of data are necessary for successful Menu Engineering: the precise food cost of each menu item (i.e., the cost of ingredients used to prepare the dish) and sales data for each dish over a specified period (e.g., month or quarter). Based on this information, we can calculate the popularity and profitability of individual items, which forms the basis for creating a product matrix and further recommendations.

What is a “product matrix” and how does it help optimize a menu?
The product matrix is an analytical tool that divides all your menu items into four categories based on their popularity and profitability:

• Stars – Very popular and very profitable dishes—should be showcased and promoted.
• Plow Horses – Very popular but less profitable dishes—worth tweaking ingredients or prices to improve margins without losing popularity.
• Puzzles – Less popular but highly profitable dishes—worth boosting through better menu placement or promotion.
• Dogs – Low popularity and low profitability—consider removing them to make space for more profitable options.

This matrix makes it easy to see which dishes are your “business engines” and which are budget drains that should be modified or removed.

What changes can I make after a Menu Engineering analysis?
After analysis and matrix creation, you can introduce several strategic changes:
Visual redesign of the menu – Adjusting layout, dish placement, using frames, graphics, or bold text to draw attention to Stars and Puzzles.

• Price adjustments – Slightly increasing Plow Horse prices or reducing Puzzle prices (if it may boost popularity).
• Dish description changes – Using more appealing and suggestive names and descriptions to highlight high-margin dishes.
• Ingredient/recipe adjustments – Making subtle ingredient changes to low-margin dishes to lower food costs without losing quality.
• Removing unprofitable items – Eliminating Dogs that don’t bring profit and take up menu and storage space.
• Introducing new dishes – Replacing removed items with potentially high-margin options.

What does the Mystery Guest service include?
Our audit is a carefully planned process consisting of:

• Defining research areas: together we identify key aspects of your restaurant to evaluate, such as service stages, staff behavior, cleanliness, or food quality.
• Developing a tailored questionnaire: based on your venue’s standards and selected research areas, we prepare a detailed questionnaire to collect data during the Mystery Guest visit.
• Conducting the audit: a trained employee poses as a regular Guest, completing the questionnaire objectively to faithfully describe the visit.
• Detailed analysis and summary: after data collection, we perform an in-depth analysis, highlight service stages needing improvement, and provide a detailed report with recommendations and an action plan.

Examples of Mystery Guest applications:
This versatile tool can be used for:

• Assessing staff performance: evaluating engagement, courtesy, and professionalism.
• Testing staff knowledge and sales skills: checking menu familiarity and suggestive selling techniques.
• Verifying adherence to service standards and training: ensuring training is reflected in daily operations.
• Confirming or refuting external negative feedback: verifying recurring guest complaints.
• Evaluating employee honesty: checking compliance with procedures and settlements.
• Monitoring cleanliness and dress code: ensuring hygiene and appearance standards are met.
• Competitor analysis: understanding strengths and weaknesses of competitors from the Guest perspective.

10 YEARS ON THE MARKET

Invest in service quality – increase Guest satisfaction and profits!

The Mystery Guest audit is the key to understanding your Clients’ real experiences and identifying areas needing immediate improvement. With an objective assessment, you can quickly implement changes that lead to greater Guest satisfaction, better reviews, and most importantly, higher profits.

Ready to learn the truth about your venue?
If you believe such an audit makes sense for your location — contact us! With Bon Vivant Advisory (BVA), you can turn challenges into success!

Service cost: 1500 PLN net

Frequently Asked Questions

Does the Mystery Guest only look for mistakes and shortcomings?
Absolutely not! Although the audit aims to identify areas for improvement, its main goal is to provide an objective and faithful description of the entire Guest experience. The auditor assesses all aspects: from greeting, staff knowledge of the menu, dish quality, cleanliness, atmosphere, to payment and farewell processes. The goal is to deliver a comprehensive picture that allows you to appreciate what works well and precisely identify where changes are needed to improve service quality and Guest satisfaction.

What will I receive after the audit and how will the results help me?
After the audit, you will receive a detailed report containing not only the findings and observations from the visit but also a precise analysis of strengths and areas requiring improvement. We will indicate specific service stages needing intervention and then collaboratively develop a corrective plan with clear recommendations and actions. This report provides invaluable feedback, enabling you to make informed decisions, improve processes, train your team, and ultimately increase Guest satisfaction and your restaurant’s profits.

• Gastronomic market research: We assess the potential of your idea, identify market niches, and analyze competition to help you make informed decisions.
• Operational audit: We thoroughly analyze your venue’s operations, highlight areas for improvement, and develop an action plan to boost efficiency and profitability.
• New gastronomic concept: We help you create an innovative and coherent concept that attracts Guests and stands out in the market.
• Cost management: We teach you how to optimize expenses, control food and beverage costs, and labor costs to maximize profits.
• Gastronomic training: We provide specialized training for managers, bartenders, and waitstaff to enhance their skills and service quality.
• Rebranding & redesign: If your venue needs a refresh, we help you change its image, update your offer, or completely redesign the interior to give it a new life.
• Menu engineering: We optimize your menu for sales and profitability by analyzing dish popularity and margin to help you earn more.
• Mystery Guest: An objective service evaluating your restaurant’s service quality from the Guest’s perspective, identifying strengths and areas for improvement.
• Gastronomic consulting: Comprehensive expert support for restaurant owners and managers in operational, strategic, and financial optimization.
• Kitchen technology: Designing and selecting kitchen equipment to ensure efficiency, ergonomic workflow, and compliance with sanitary requirements.
• Business plan for a new gastronomic concept: Developing a detailed strategic and financial plan that forms a solid foundation for a new restaurant’s success.
• Trend spotting: Monitoring and analyzing global and local gastronomy trends to help you outpace the competition and create innovative offers.
• Stocktaking / inventory: Professional external control and verification of restaurant inventory aimed at cost optimization and waste reduction.
• Succession 2.0: A support program for the new generation of owners taking over family gastronomic businesses, modernizing them, and building authority.
• Service for investors: Comprehensive support for foreign investors entering the Polish gastronomy market and opening new venues.
• Product development: Support in creating, testing, and launching new products, services, or solutions for the gastronomy industry.
• Chain development: Growing your gastronomy business by creating your own venues network or building a franchise system to expand into new markets.
• Culinary photography: Creating professional, appetizing photos of dishes and restaurant interiors that effectively sell and inspire Guests.

10 YEARS ON THE MARKET

Support with formalities and regulation

Gastronomy also involves numerous formalities, but you can count on our support in this area as well. We advise on what to pay attention to when choosing a location, analyze lease agreements, and propose effective methods for handling official matters, such as obtaining a license to sell alcohol or successfully passing Sanepid inspections. With us, you’ll go through bureaucratic procedures quickly and efficiently.

Partnership at every stage
Working with Bon Vivant Advisory (BVA) is more than just gastronomic consulting. It’s a true partnership and support at every stage of running a foodservice venue. From initial concepts, through daily optimization, to long-term growth — we’re by your side to ensure your success.

Looking for a trusted gastronomic consulting service?
Contact us! Bon Vivant Advisory (BVA) is your key to a thriving business in the world of gastronomy.

Consultation: 1h / 250 PLN netto. The first consultation (1h) is free.