We are a boutique Food and Beverage consultancy and concept development agency that focuses on assisting entrepreneurs and corporate companies to develop and implement their home grown F&B concepts. The managing partner, Koen Theunis, has been in the hospitality industry for 25 years, working for some of the best known companies in both London and Dubai. (Intercontinental Hotels, Hyatt Hotels and Resorts, The Dorchester, Jumeirah Hotels and Resorts, Emaar Hospitality Group, Emirates Golf Club). KTConsulting & Concepts has been in operation since 2012 and has since been involved in projects both in the UAE and abroad. The agency is well known for its no-nonsense approach, innovative mindset, professionalism, creativity and eye for detail while building a sustainable business model with the appropriate systems in place for their clients. Our services include concept development, feasibility study, operational budgets, business plan, recruitment of senior members, menu development, kitchen design and all pre opening processes that will determine the readiness to go "live" and the future success of your venture.

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3. Your Challenge
It may have been a childhood dream to open a restaurant, a
group of restaurants, a bar, a beach club or a sandwich shop
but you don't really know where to start or what is involved
to make this vision a reality.
Or
You already own a restaurant business, a bar, a beach club,
a hotel or a sandwich shop but you are being let down by
the operators and business is not running smoothly.
Our Solution
We will consult and guide you from start to finish and take
away the headache of trying to remember every aspect of
the set up and operation until you open the doors to your
customers.
In the case of an existing outlet or group of outlets, before
starting to jump to conclusions, we will do a full holistic
assessment of your operation before we advise you on the
right course of action and get your outlet back on track.

4. My studies brought me to London where I was fortunate enough to work for some of the most reputable names in our industry; The
Dorchester Hotel, Intercontinental Hotels, Hyatt Hotels and Resorts and The Goodwood Hotel Group.
After more than 10 years in London, an opportunity offered itself when I was asked to move to Dubai to become part of the pre-
opening team at Madinat Jumeirah. I can still remember today that it took me about 2.5 seconds to say, “YES!”.
A whole new world was waiting for me to explore. My learning curve continued to grow and grow, even after I left hotel operations
in 2005 and moved into a corporate role at Emaar Hospitality Group and later to stand alone restaurants. It was during this time
that I was mostly exposed to start ups of new projects and overlooking the operations of multiple restaurant concepts. I knew
then that F&B development and starting up new ventures was what I really wanted to do day in day out.
For over 20 years I had worked for good companies in good management positions, went through good times but also not so good
times, but the experience I gained during these years is now invaluable for what I enjoy doing most.
Our commitment to every project we take on is based on creativity, long-term sustainability and transparency with the client. We
strongly believe that successful ventures are built like pyramids: from the foundations upward, and we wouldn’t have it any other
way.
An Introduction
Koen Theunis
founder & partner
My love affair with the hospitality industry started when I was in my teens; every weekend I saw my
mother, who was a great baker, put home baked cakes, bread and all sorts of other sugary things on the
table for us to indulge in… week after week. It was my first call to attend the secondary hotel school.
I was fascinated by how big hotels and busy restaurants could run so flawlessly even though they were
looking after so many people’s experiences at the same time; therefore I decided to start my Bachelor
degree in hospitality management in Antwerp and graduated 4 years later in 1993. The idea at the time
was that I would work hard to become a hotel GM of a luxury hotel brand one day.

5. Rene Dietsche
partner
I was drawn to cooking at a young age and worked 6 years as a chef in hotels in Switzerland, The Ritz London and Holland
America Cruise Lines. Nine months working on a vineyard in the Burgundy region of France helped me to perfect my French so
that I could pursue hospitality management at the Ecole Hotelier de Lausanne. Having finished my studies, I was hired by Hyatt
Hotels International into their Management Training program. I moved up the F&B ladder at the Grand Hyatt Washington, DC,
leading to F&B director positions with Hyatt in Macau, Hong Kong and the the Hyatt Regency Bandung, Indonesia.
It was all about restaurant and menu redesign as New Concepts Developer for Moevenpick Restaurants for 2 years, followed by
operations director for Europe with a move to Corporate VP F&B for Moevenpick Hotels Europe/ Middle East. Openings included
restaurants in Berlin, Lausanne, and the MP hotels in Beirut and Istanbul.
As F&B Director at Harrod's in Knightsbridge, I oversaw the famous Food Halls and restaurants. This gave me an excellent
platform to understand the leasing and retail side of the F&B business.
As the first Corporate F&B Director of Emaar Hospitality, I helped conceptualize and open the initial Address Hotels, the first
Armani Hotel and the unique At.mosphere restaurant in the Burj Khalifa along with overlooking all leisure properties and the
original concept of Pier 7 at the Marina.
Working for Majid Al Futtaim, the leading shopping mall developer in the Middle East, I put strategies in place to improve the
existing shopping malls in terms of F&B mix and expand the overall footprint of F&B in Dubai, Egypt, Bahrain, Oman, KSA and
Lebanon.
A move to become CEO of Skelmore Hospitality gave me the opportunity to manage their hospitality business with flagship
restaurant Roberto’s in DIFC while my focus as Chief F&B Officer with Abu Dhabi National Hotels was to expand their restaurant
and retail business.
My strengths are market knowledge of the UAE Hospitality sector for development, concept creation, leasing and management,
and the ability to work well and professionally with people of any cultural background. I look forward to working with you to help
you achieve the desired outcome for your F&B concept.
One of the biggest compliments I have ever received was from one of my restaurant managers at the
Polo Club here in Dubai who said, "I could work for René Dietsche with my eyes closed." He felt that he
could faithfully trust my character and knowledge regarding any decisions in the industry. Perhaps it
goes with coming from a small Swiss village, but I have always walked a path of honesty,
straightforwardness and integrity. You can be assured that my word is my word.
Along with a strong work ethic, I bring over 35 years of experience in F&B operations and management
to the table - or kitchen and restaurant space, literally.

6. Our Philosophy
The hospitality business is a “people’s business” that
succeeds or fails with the actions of its team members.
Every individual and every department relies on the
commitment and support of another department.
Its like a pyramid: you cannot admire the beauty of the
pyramid if one of the blocks doesn't fit, is damaged or is
missing. Only the best organised establishments, whether
it's a small café or a large luxury hotel, will be able to put
the blocks together correctly and build a sustainable
business.
What’s In It For You
All too often, companies and individuals enter the
hospitality industry for investment reasons. As an investor,
you may not have the time to occupy yourself with all the
nitty gritty of starting up a new venture nor may you have
the knowledge.
Like any other industry, it needs to be set up and managed
by professionals who can not only give you peace of mind
that all has been taken care of for the opening but who will
also put procedures and systems in place that will provide
you with a successful and sustainable business model.
Our services include the start up of your new business
venture from creating a concept to the operational
logistics required for a successful opening and everything
in between.
As every project is unique, our services will be custom
made to your requirements but at all times with your
interests in mind.

7. “If you think it’s expensive to hire
a professional, wait till you hire an
amateur”
Red Adair

8. Why would you choose us

9. Site Analysis
Location, Location, Location, …. Everyone has heard these 3 magical words before.
We will analyze and advise viable options that suit your concept and that will
make financial sense according to your budget.
Business Plan
Before you can approach investors and commit to a sizeable investment, your
business plan will give financial clarity on your intentions. The plan will include a
concept definition, competitor analysis, SWOT analysis, estimated investment
cost, 3 year revenue forecast, working capital, pre opening expenses and
resources required.
Concept Creation and Development
Do you have a concept in mind or will you be starting from scratch, or perhaps you
have your eye on an existing franchise? Your decision will largely depend on a
market study, the positioning of your venture and your budget available.
Market Analysis
A good understanding of the market will be important to establish the right
concept, positioning, pricing and location. Being underpriced or overpriced can
mean the end of your business before you have even started, therefore you will
need to be aware of all aspects of the competition, what is hot and what is not
and what are the demand drivers of your potential clientele.

10. Equipment Selection
Capex, operating equipment and uniforms will play a vital part in the realisation of
your restaurant concept. Is it best to purchase from abroad or can certain items be
manufactured locally? We have a large database of local and international
suppliers that we can call upon to make the right decision at the right price.
Recruitment
This is the one factor that will define your chances to succeed. Without a suitable
senior management team, the business will unlikely flourish. We can assist in
sourcing the right candidates, interview them and run reference checks before we
present them to you.
Marketing and PR
How do you get potential customers excited about your business before it opens,
how do you get the correct branding, what is the most effective way to use social
media, is it still worth advertising in magazines and billboards, which PR agency is
most suited to plug your concept to the media and so on? We will advise you on a
plan and strategy to achieve maximum exposure to the outside world even before
your doors have opened.

11. Policies and Procedures, Training Manual
Every successful company has policies and procedures to ensure that all
stakeholders understand the expectations and the guidelines by which you play.
Operational Service Manual
A team is only as good as the training they have received. All training therefore
depends on a detailed and user friendly Service Manual.
Menu Development
The food and drinks selection you will eventually decide on, will have been
subject to tastings, experimenting and meetings with the Head Chef. We will
advise on the right style of food, presentation, size of the menu, category mix and
selling price before you give the go ahead and let your customers taste the
finished product.
IT Solutions
In today’s world, a successful business cannot be managed securely without the
right software and hardware systems. The right IT solution is not always the most
expensive one and vice versa. We wil present you with options for back office and
POS systems that are a good fit for your operation and that will assist you in
monitoring and controlling your income and expenses.

12. F&B tenant mix
We will be able to assess your current or new F&B retail mix for your development.
The approach is to establish an F&B mix based on market condition, trends,
positioning, price point and demographics of your target market.
The retail plan will assist with optimizing the developed leasable space, the
guest experience and will help in planning the required facilities.
F&B Operator selection
Upon establishing the tenant mix, the next steps will be to identify the most
suitable concepts and operators for each leasable space. A thorough research
will be the basis to choose either local, regional or international brands to
represent the different types of restaurants.
Operations Review – Coaching;
Underperforming F&B outlets can be helped with a simple customized audit that
focuses on all aspects of the operations; financial performance, Marketing & PR,
service standards, product quality, menu content, HR and procurement and deliver
a tailor-made review and development plan. We are equipped to coach your
leadership team with ongoing support, guide your preparation of annual budgets,
marketing & promotion plan and set up operational systems with best practices in
mind.

13. Recent Project Involvement

14. Margaritaville Grand Cayman Islands
In November 2015, KTC was contracted by HHG to
develop all the F&B for the new Margaritaville
resort in the Grand Cayman Islands. The hotel has
280 bedrooms, 8 F&B outlets, Room Service, Spa
and Gym facilities and 3 swimming pools. The
concepts KTC developed are:
- Yara (steak and seafood grill)
- Banana Wind Cafe (all day dining)
- License to Chill (lobby bar)
- Margaritaville Coffee Shop
- Spread Urban Bistro (deli and wine bar)
- 5 o’Clock Somewhere (pool bar and barbecue
grill)
- Japanese sushi bar and lounge
Opening Q2 of 2017
KTC is now the main F&B consultant for HHG, a
development company based on the island.
Scope of work
✴ Concept development
✴ recruitment
✴ equipment direction and sourcing
✴ menu development
✴ implementation
✴ training manual
✴ kitchen design

15. Yellow Brick Road
In October 2016, KTC teamed up with Balcony8
and re-conceptualised the food truck Yellow
Brick Road. The food truck serves up American
soul food and can be found at some of biggest
events in the UAE. In partnership with B8, we now
overlook the management of the food truck on a
day to day basis.
Scope of work
✴ concept development
✴ menu development
✴ business plan
✴ operations management
✴ marketing
✴ PR
✴ social media

16. Mall of Emirates, Cinema District,
dubai
The mall of Emirates underwent a refurbishment
of its second floor whereby Vox cinemas was to
become the focal point in what is now known as
Cinema district. The second floor now has a
healthy mix of upmarket retail and F&B. Brands
such as More Cafe, Common Grounds, Texas de
Brazil and Din Tai Fung are some of the busiest in
the mall. Rene at the time was responsible to
map the entire F&B retail blueprint.
Scope of work
✴ f&b lay out
✴ f&b retail mix
✴ operator selection
✴ concept selection
✴ f&b feasibility

17. MAF shopping mall Me’aisam,
dubai
Latest mall development from MAF in Dubai,
located by Sheikh Mohamed Bin Zayed Road. The
mall currently consists of a large Carrefour
approx 30 retail and F&B but is planned to
expand by 2020 into a full City Center model.
Scope of work
✴ f&b lay out
✴ f&b retail mix
✴ concept selection
✴ operator selection
✴ f&b feasibility

18. MAF shopping mall Cairo, Egypt
The mall of Egypt opened in March 2017 along
the city’s Al Wahat Road. With a gross leasable
area of 165,000 sq mts, that includes a indoor ski
slope, 21 cinema theaters and many F&B outlets
and retail shops, this mall is bound to attract a
lot of local residents and tourists.
Scope of work
✴ f&b lay out
✴ f&b retail mix
✴ concept selection
✴ f&b feasibility

19. Ostro
The all day dining restaurant at the new D2 in
Dubai. Designed and conceptualised as a home
away from home, an old villa refurbished to its
former glory with modern touches but a menu
that will still reflect the comfort food you are
craving for every time you are away from home.
Opened in Q4 of 2016
Scope of work
✴ concept development
✴ menu development
✴ design direction
✴ business plan
✴ kitchen design

20. Wise Kwai
Street food Thai in the new D2 Dusit in Dubai.
located on the first floor of the hotel.
Designed as an upscale New York loft apartment,
adorned with old VHS tapes, movie set props and
a giant screen that has old Thai movies on a loop.
Opened in Q4 of 2016
Scope of work
✴ concept development
✴ menu development
✴ design direction
✴ business plan
✴ kitchen design

21. Roberto’s Abu Dhabi
Second
Scope of work
✴ design brief
✴ adaptation on original concept
✴ general floor lay out
✴ kitchen design
✴ bar design
✴ f&b feasibility
✴ senior recruitment
✴ implementation
✴ menu development
✴ branding and marketing

22. Nukkad
Indian street food from Mumbai. The busy streets
from Mumbai are transported to the Dubai Design
District. A menu that consists mainly of tawas,
grills and dry curries should leave you wanting
for more every time you visit.
Scope of work
✴ concept development
✴ business plan
✴ feasibility
✴ equipment direction
✴ food and drink philosophy
✴ kitchen design

23. Mercato
Italian deli in DIFC Dubai. Specialised in home
baked bread, Italian salads, pizzas and various
pasta dishes along with a large selection of
desserts and cakes. Located adjacent to its
bigger brother, Robertos, in the heart of the
Dubai’s financial district.
opened in Q2 of 2016.
Scope of work
✴ concept development
✴ feasibility
✴ equipment sourcing
✴ kitchen design
✴ procurement
✴ menu development
✴ implementation
✴ competitive market research
✴ project management
✴ equipment sourcing
✴ training manual

24. Silver Spoon Investment
Silver Spoon Investments LLC was founded in
2013.
Their vision is to create and develop a UAE-born
restaurant group that focuses on home grown
food and beverage concepts that can rival
inbound international franchises and compete
with them for outgoing franchise agreements in
the GCC and beyond.
The restaurants under development are a
combination of mid market, casual and family
focused outlets and will be unlicensed in the
neighbourhood of communities. Their brands
include Atisuto, Groundrush and Termeh.
Scope of work
✴ corporate structure
✴ concept creation and development
✴ business plan
✴ marketing and PR
✴ branding
✴ recruitment
✴ equipment selection
✴ menu development
✴ policies and procedures
✴ expansion strategy

25. ATISUTO
The concept for Atisuto, which means ‘artist’ in
Japanese, is based on the back- alley sushi
restaurants found in Japan’s big cities, where the
bustle of city life and creativity of the cuisine
combine, creating a fast-paced, unique
atmosphere. With original Japanese art and
graffiti sprawling the walls, and a modern funky
interior design, Atisuto will be the place to catch
up with friends or relax in a casual, yet chic
environment.
Atisuto opened on 15 December 2014. They
opened their 3rd outlet in June 2016.
Scope of work
✴ concept creation and development
✴ business plan
✴ marketing and PR
✴ branding
✴ recruitment
✴ equipment selection
✴ menu development
✴ standards manual
✴ expansion strategy

26. Yamanote Atelier
Yamanote Atelier is a home grown concept and
is Dubai’s first Japanese bakery located on Al
Wasl Road.
Its first outlet opened in April 2013 in Wasl
Square, since they opened 2 more outlets in
Dubai Mall and DIFC in May 2016.
Scope of work:
✴ business plan
✴ marketing and PR
✴ recruitment
✴ procurement
✴ policies and procedures
✴ IT solutions
✴ training
✴ operations management
✴ service manual

27. Riva Beach Club
RIVA Beach Club is Dubai’s first stand alone
beach club, located on The Palm Jumeirah.
Facilities include membership for beach, pool
and gym, Italian restaurant and Pool bar.
Refurbished in November 2011
Scope of work:
✴ Fully responsible for the entire operation of
the club
✴ marketing and PR strategies
✴ repositioning during refurbishment
✴ concept development
✴ feasibility
✴ menu development

28. OKKU Dubai
OKKU Dubai is an award winning Japanese
luxury lounge and restaurant located in the H
Hotel on Sheikh Zayed Road. Opened in 2009.
160 seater capacity
Scope of work:
✴ Full responsibility for the operation in both
front of house and back of house
✴ blueprint for future OKKU restaurants abroad

29. Sophie’s
Dubai's first gastro cafe located on Palm
Jumeirah, Dubai. Opened in December 2011.
50 seater capacity
Scope of work:
✴ fully responsible for the operation
✴ business plan
✴ concept development
✴ marketing and PR strategies
✴ menu development / feasibility

30. Madeleine Café & Boulangerie
French style brasserie in Dubai Mall overlooking
the Dubai Fountains. Opened in 2010.
250 seater capacity
Scope of work:
✴ concept development
✴ feasibility
✴ branding guidelines
✴ procurement
✴ recruitment
✴ menu development
✴ service manual
✴ marketing and PR
✴ operations management
✴ training plan

31. Downtown Deli
Healthy lifestyle deli, famed for its organic
produce and organic coffees and teas, located in
Dubai Mall. Opened in 2009.
150 seating capacity
Scope of work:
✴ concept development
✴ feasibility
✴ branding guidelines
✴ procurement
✴ recruitment
✴ menu development
✴ service manual
✴ marketing and PR
✴ operations management
✴ training plan

32. Dubai Marina Yacht Club
Spectacular clubhouse overlooking Dubai Marina.
The clubhouse has 134 berths in front to
accommodate members yachts. Other facilities
include a sports bar, cafe restaurant, signature
restaurant, members lounge and meeting
facilities for up to 150 guests. Opened in 2008
Scope of work
✴ concept creation and development
✴ design brief
✴ membership policies
✴ general floor lay out
✴ feasibility
✴ senior recruitment
✴ implementation
✴ branding and marketing
✴ operational management

33. Aquara
Pan Asian seafood restaurant and bar at the
Dubai Marina Yacht Club. Opened in 2008.
200+ seater capacity
Scope of work:
✴ concept development
✴ feasibility
✴ branding guidelines
✴ procurement
✴ recruitment
✴ menu development
✴ service manual
✴ marketing and PR
✴ operations management
✴ training

34. 25/55
All Day Dining restaurant serving breakfast and
International cuisine at the Dubai Marina Yacht
Club. Opened in 2008.
100+ seater capacity
Scope of work:
✴ concept development
✴ feasibility
✴ branding guidelines
✴ procurement
✴ recruitment
✴ menu development
✴ service manual
✴ marketing and PR
✴ operations management
✴ training plan

35. Armani Hotel Dubai
A joint venture between Georgio Armani and
Emaar, this hotel is located in Burj Khalifa. Rene
was instrumental in developing these fabulous
restaurant concepts and their implementation. To
date, they continue to be a benchmark of
excellence. The outlets in operation are:
✴ Ristorante (Italian)
✴ Hashi (Japanese)
✴ Amal (Indian)
✴ Mediterraneo ( all day dining)
✴ Armani Deli
The hotel opened in 2011
Scope of work
✴ concept creation and development
✴ design brief
✴ general floor lay out
✴ kitchen design
✴ bar design
✴ f&b feasibility
✴ senior recruitment
✴ implementation
✴ menu development
✴ branding and marketing
✴ training development
✴ equipment selection and procurement

36. At.Mosphere
Sitting on the 124th floor of Burj Khalifa, this
restaurant is officially the highest restaurant in
the world and combines breathtaking views with
exquisite food and drinks.
Opened in 2011
Scope of work
✴ concept creation and development
✴ design brief
✴ general floor lay out
✴ kitchen design
✴ bar design
✴ f&b feasibility
✴ senior recruitment
✴ implementation
✴ menu development
✴ branding and marketing
✴ training development
✴ equipment selection and procurement

37. 17 Iridium Building | Umm Suqeim Street | Al Barsha
| Dubai | UAE
web: www.ktconsulting.co
Koen Theunis
tel: +971 (0)55 5291034
email: koen@ktconsulting.co
Rene Dietsche
tel: +971 (0)59 1486036
email: rene@ktconsulting.co
facebook.com/ktconsultingconcepts
twitter.com/KTCconcepts
https://www.linkedin.com/company/ktconsulting-
&-concepts
We look forward to working with you