Consulting
Chef Panagiotis Delithanasis.
Hospitality & Gastronomy Consulting Services
Strategy and Creation
With years of experience in leading hotels and restaurants, I offer specialized consulting services aimed at elevating culinary identity and ensuring the business success of every venture.
My approach blends creative culinary arts with rational management, ensuring a result that satisfies both the guest experience and the financial objectives of the business.
Core Pillars of Collaboration
- Gastronomy Concept Development: Designing unique culinary identities tailored to modern trends and market demands.
- Menu Engineering & Cost Control: Creating menus with an emphasis on sustainability and seasonality, ensuring rigorous food cost management.
- Pre-opening Support: Comprehensive guidance for new projects—from kitchen architectural design to staffing, operational organization, and staff training.
- Operational Excellence: Optimizing production and service procedures to ensure consistent quality and high-level standards.
- Ongoing Support & Monitoring: Providing continuous communication and guidance throughout our partnership, ensuring the long-term growth and adaptability of your business.
Our
Consulting
-
Armyra restaurant
- Ierissos Chalkidiki.
-
Hotel Sfendamos
- 3-5 pigadia, Naousa.
-
Vergiotiko restaurant
- Veria.
-
Vergina pizza and pasta
- N. Pori Katerini.
-
Brizola restaurant
- Thessaloniki.
-
Dandelion gastro winery
- Thessaloniki.
-
Okyalos seafood restaurant
- N. Marmaras Chalkidiki
-
Veranda restaurant
- Hydra.
-
Alila tales & spirits
- Preveza.
-
Vertigo beach bar
- Nikiti Chalkidiki.