Beverage menu design
At the heart of every great dining experience is a thoughtfully curated beverage menu.
Hospitality coaching
I coach teams on effective communication and interaction techniques.
Operational excellence
From creating daily operational lists to analyzing restaurant design functionality .
Elevating hospitality with expert consultancy, curated F&B concepts, natural wine artistry, refined cocktail and non-alcoholic beverage selections
Latest project
eppo · Antwerp
eppo, the neighborhood bistro at YUST Antwerp, was an exciting project where I took on the responsibility of streamlining and curating the Front of House operations. I’m incredibly proud of the team’s hard work and thrilled with the results we’ve achieved together. I continue to oversee the Front of House operations and ensure everything runs smoothly!
Deliverables and outcomes
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Curate a natural wine list that updates every season
Control foodcost, monitor stock + deliver technical sheets of the wines
Curate wine pairings for both the vegan and chef’s choice menu
Source wines, control food cost, deliver technical sheets and coach staff in storytelling
Create cocktail menu
Custom made cocktail selection, control food cost, teach recipes, monitor stock
Create a top notch non alcoholic selection:
Custom mocktail creation, curate bottle selection, control food cost, teach recipes
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Topics:
Welcoming guests and onboarding them
Cross selling & storytelling
Internal flow & interaction techniques
Feedback & escalation
Learning was achieved through workshops, roleplay and hands-on coaching during service.
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Functionality of the design:
Design service station
Create lean and efficient bar setup
Deliver blueprint for foh operations:
Detailed opening / closing lists
Template for pre service briefings
Spec sheets for drinks
Order flow + contact list
Hands on coaching during service
