Barranco PartnersFR

Advice from a group still working the floor

We work with owners and groups who are opening, turning around or looking to grow.

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Concept and opening

  • Positioning and concept
  • Site selection
  • Menu and kitchen plan
  • Opening preparation

Operations and costs

  • Labour model
  • Food cost and portions
  • Procedures and training
  • Scheduling

Marketing

  • Website and direct ordering
  • Conversion tracking
  • Paid advertising
  • CRM and loyalty

Central production

  • Contract production by Central Kitchen BP
  • Private label
  • Kitchen rental
See Central Kitchen BP

We speak from experience

  • A Peruvian restaurant with dining room and bar
  • A Latin brunch
  • A fast-casual counter
  • A corporate caterer
  • A MAPAQ C1 certified central kitchen
  • Tools built in-house

How we work

  1. 1

    Diagnosis

    We look at your numbers, your operations and your guests.

  2. 2

    Plan

    Clear priorities, starting with what pays back first.

  3. 3

    Implementation

    We put the methods and tools in place with your team.

  4. 4

    Follow-up

    We measure results and adjust.

Talk about my project