Corporate Headquarters
Roche Central America
A fully integrated multi-outlet F&B program built into a corporate campus, designed alongside Gensler for more than 1,300 employees.
Kitchen & Facility DesignEquipment SpecificationPOS & Service Planning
Restaurant & Hotel Consulting
We build profitable hospitality brands.
Helping restaurants, hotels and hospitality businesses grow through strategy, operations and innovation.
- 20+
- Years in hospitality
- 40+
- Projects delivered
- 25+
- Openings supported
- 8
- Markets
Industries
We help hospitality businesses succeed
We work with operators across the full spectrum of hospitality — from a single independent restaurant to hotel groups and developers planning their first food and beverage programme. Different formats, one discipline: build a business that works when the room is full and when it is not.
01
Restaurants
Independent, fast casual and fine dining.
02
Hotels & Resorts
F&B programmes that stop leaking money.
03
Cafés & Bakeries
Throughput, product mix and daypart strategy.
04
Bars & Entertainment Venues
Beverage programmes and cost control.
05
Cloud Kitchens
Delivery-first models and channel margin.
06
Luxury Hospitality
Service design at the highest standard.
07
Private Clubs
Member experience and recurring revenue.
08
Developers & Architects
F&B strategy built into the blueprint.
Services
Senior-level work, delivered on the floor
Eleven core engagements cover every service a food and beverage consultancy needs to operate. Each one ends with something installed in your operation — a costed menu, a working P&L, a trained team — not a report.
Why Caviar Consulting
Not a consultancy. A partner with skin in the operation.
Industry expertise
Operators and executives who have run the businesses we advise.
Proven methodologies
Frameworks refined across openings, turnarounds and expansions.
Tailored strategies
No templates. Every plan is built for one concept and one market.
Hands-on implementation
We stay until the change is running in the operation.
Data-driven decisions
Every recommendation is tied to a number you can verify.
Our process
Five stages, one outcome: a business that holds
Every engagement follows the same arc. We only move forward when the previous stage is measurably done.
01
Discovery
We read the business as it is: numbers, operation, team, guest and market.
02
Strategy
A prioritised plan with owners, deadlines and the financial outcome attached.
03
Implementation
We work on the floor and in the kitchen with your team, not from a deck.
04
Optimisation
Costs, menu and workflow tuned against real data week after week.
05
Growth
Once the model holds, we make it repeatable — new units, new markets, new capital.
Let's build something extraordinary.
Book a consultationSelected projects
Three projects, one standard
A corporate headquarters, a private club and a luxury resort — each one shaped by the same discipline: design the operation first, then make it run.
Private Club
Santa Ana Country Club
A complete F&B program for a 2,500-member club — seven outlets, a banquet kitchen and a consulting-chef handover into daily operations.
Kitchen & Facility DesignMenu EngineeringOpening Supervision
Luxury Resort
Nayara Springs & Nayara Gardens
Ongoing F&B consulting for two of Costa Rica's most internationally recognized luxury resorts, from kitchen design to menu engineering.
Kitchen & Facility DesignMenu EngineeringConsulting Chef
These are a sample of the 40+ projects we have delivered across Costa Rica and the region.
ALL PROJECTS