This document provides an overview of KTConsulting & Concepts, a hospitality consulting firm. They offer a range of services to help clients establish new restaurants, bars, hotels and other hospitality ventures. This includes conducting market analyses, developing concepts and business plans, assisting with site selection, equipment sourcing, hiring, training, and overall operational set up and management. The document highlights some of their recent projects and outlines their philosophy of taking a hands-on approach to ensure ventures are successfully planned and launched.

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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. An Introduction
Koen Theunis
Managing 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.
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.
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5. 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.
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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.
We will assist you in implementing best practice
standards and procedures that have proven
successful in the industry for many years.
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7. 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 a site
analysis to the operational logistics required for a
successful opening and everything in between.
As every project is unique and every owner has his/
her own vision and expectations, our services will be
custom made to your requirements but at all times
with your interests in mind.
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8. “If you think it’s expensive to hire
a professional, wait till you hire an
amateur”
Red Adair
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9. Why would you choose us
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10. 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.
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.
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11. 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.
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 assist
in sourcing the right candidates, interview them and
run reference checks before we present them to you.
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12. 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.
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.
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13. Policies and Procedures
Every successful company has policies and procedures
to ensure that all stakeholders understand the
expectations and the guidelines by which you play.
Whether it is Human Resources, Accounting,
Purchasing or Operating procedures, consistency
across all these areas is key to your success.
Training and Development
Managing a new team of people can be a daunting
task, especially when they are of a different
nationality and have different backgrounds and skill
levels. We can assist your senior management team
with compiling the initial training schedule so that
we cover all areas for the opening of your business. A
detailed plan will include topics such as
communication, teamwork, product knowledge,
operational procedures and general knowledge of the
business.
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.
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14. Recent Project Involvement
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15. 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
under development are:
- steak and seafood grill
- all day dining
- lobby bar and cafe
- coffee shop
- deli and wine bar
- pool bar and barbecue grill
- Japanese sushi bar and lounge
- night club
Opening Q1 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 / branding /
kitchen design / expansion strategy
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16. Villa 428
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.
Opening Q3 of 2016
Scope of work
concept development / menu development / design
direction / business plan / kitchen design
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17. Wise Kwai’s
Street food Thai in the new D2 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.
Opening Q3 of 2016
Scope of work
concept development / menu development / design
direction / business plan / kitchen design
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18. 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.
Opening Q4 of 2016
Scope of work
Concept development / business plan / equipment
direction / food and drink philosophy / kitchen
design
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19. 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.
opening Q2 of 2016
Scope of work
Implementation / competitive market research /
project management / equipment sourcing / training
manual
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20. 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
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21. 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
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22. Yamanote Atelier
Yamanote Atelier is Dubai’s first Japanese bakery
located on Al Wasl Road.
It opened in April 2013. They opened their 3rd
outlet in Dubai in May 2016.
Scope of work:
Business Plan / marketing and PR / recruitment /
procurement / policies and procedures / IT
solutions / training / operations management /
service manual
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23. 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 / menu
development
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24. OKKU Dubai
OKKU Dubai is a 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
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25. Sophie’s
Dubai's first gastro cafe located on Palm Jumeirah.
Opened in December 2011.
50 seater capacity
Scope of work:
Fully responsible for the operation / concept
development / marketing and PR strategies / menu
development
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26. Madeleine Café & Boulangerie
French style brasserie in Dubai Mall overlooking the
Dubai Fountains. Opened in 2010.
250 seater capacity
Scope of work:
Concept development / operational budgets /
branding guidelines / procurement / recruitment /
menu development / service manual / marketing and
PR / operations management / training
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27. 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 / operational budgets /
branding guidelines / procurement / recruitment /
menu development / service manual / marketing
and PR / operations management / training
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28. Aquara
Pan Asian seafood restaurant and bar at the Dubai
Marina Yacht Club. Opened in 2008.
200+ seater capacity
Scope of work:
Concept development / operational budgets /
branding guidelines / procurement / recruitment /
menu development / service manual / marketing and
PR / operations management / training
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29. 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 / operational budgets /
branding guidelines / procurement / recruitment /
menu development / service manual / marketing and
PR / operations management / training
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30. Press articles
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33. KTConsulting & Concepts
17 Iridium Building | Umm Suqeim Street |
Al Barsha | Dubai | UAE
tel: +971 (0)55 5291034
email: koen@ktconsulting.co
web: www.ktconsulting.co
facebook.com/ktconsultingconcepts
twitter.com/KTCconcepts
https://www.linkedin.com/company/
ktconsulting-&-concepts
We look forward to working with you
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