Projects built to open, run and last.

Overview

Caviar Consulting worked alongside Gensler to design the complete food and beverage solution for Roche's Central America corporate headquarters, serving over 1,300 employees.

Client Objective

Deliver a workplace hospitality operation that could serve a large corporate population efficiently, without compromising on employee experience.

Scope of Services

Complete commercial kitchen design, equipment specification, POS planning, and the design of four food service outlets, including a gelateria and a coffee shop.

Highlights

A fully integrated multi-outlet F&B program built into a corporate campus — a project scale that shows Caviar Consulting's ability to plan complex operations from the ground up alongside a global architecture firm.

Outcome

A fully planned workplace hospitality operation, optimized for efficiency and employee experience.

Overview

Caviar Consulting partnered with Sürcher Arquitectos to design the full food and beverage operation for Marina Pez Vela in Quepos, one of the most ambitious mixed-use hospitality developments on the Central Pacific coast.

Client Objective

Create a cohesive F&B infrastructure capable of supporting multiple independent outlets and a beach club concept within a single marina development.

Scope of Services

A central production kitchen, five restaurant kitchens, a beach club concept, electromechanical specifications, equipment planning, interior design collaboration, and business model planning for each outlet.

Highlights

A rare project in scope and complexity — six kitchens designed as one coordinated system, each with its own business model, under a single production infrastructure.

Outcome

A fully planned, multi-outlet F&B operation built to support Marina Pez Vela's mix of restaurants and beach club concept.

Overview

Caviar Consulting worked with Garnier and Pulsar architects to develop the complete food and beverage program for Santa Ana Country Club, a major new social club serving 2,500 members.

Client Objective

Build an F&B program complex enough to serve a large membership across multiple dining formats, from casual to banquet, while ensuring a smooth transition into daily operations.

Scope of Services

A central production kitchen, seven distinct outlets, a banquet kitchen, a coffee shop, and a gelateria — including kitchen layouts, equipment specifications, menu engineering, recruitment support, and opening protocols.

Highlights

Caviar Consulting stayed on as consulting chef for the club's first two years, ensuring the transition from design to daily operations was smooth and the program performed as intended.

Outcome

A fully operational, multi-outlet F&B program supporting one of the country's largest private social clubs.

Overview

Caviar Consulting worked with Reserva Conchal Beach Club and FIFCO — alongside Troon International, the global leader in golf and club management — to develop a new restaurant concept for the resort.

Client Objective

Launch a new pizzeria concept aligned with international resort standards, and carry it successfully from design into daily operations.

Scope of Services

Concept development for a new pizzeria, kitchen design, menu engineering, staff training, and consulting chef support during the first year of operations.

Highlights

Working alongside Troon International — a global standard-setter in club and resort management — reinforced the project's international alignment and operational rigor.

Outcome

A new restaurant concept carried from design through a full year of successful operation, with Caviar Consulting involved at every stage.

Overview

Caviar Consulting helped renovate Bulali's Avenida Escazú location and led the launch of its new Lindora location.

Client Objective

Modernize an established location while successfully replicating the brand's concept and standards in a new market.

Scope of Services

Kitchen design, interior design, menu engineering, and staff training across both the renovation and the new opening.

Highlights

A project that shows both sides of the business — renovating an existing, well-established operation and launching a new one from the ground up, under the same brand standard.

Outcome

Two locations operating under a consistent concept, kitchen standard, and menu — one renewed, one newly launched.

Overview

Caviar Consulting partnered with Hotel Bahía del Sol to modernize its food and beverage operations end to end.

Client Objective

Bring an established boutique resort's F&B operation up to a modern, measurable operating standard.

Scope of Services

Development of a new tapas bar concept, centralization of production kitchens, and implementation of service standards and KPI reporting. Consulting Chef, operations creation and development, staff training and service standards development.

Highlights

A full operational modernization — from concept to systems — showing Caviar Consulting's ability to professionalize an existing F&B operation, not just design a new one.

Outcome

A centralized, standardized F&B operation with measurable performance tracking in place.

Overview

Caviar Consulting partnered with Nayara Springs and Nayara Gardens — two of Costa Rica's most internationally recognized luxury resorts — to enhance their food and beverage operations.

Client Objective

Elevate F&B operations to match the properties' international profile and guest expectations, on an ongoing basis.

Scope of Services

Kitchen design, menu engineering, staff training, and ongoing consulting.

Highlights

A continuing relationship with two globally recognized luxury properties — positioning Caviar Consulting's work against an international benchmark.

Outcome

F&B operations aligned with globally recognized luxury hospitality standards, supported through ongoing consulting.

Overview

Caviar Consulting worked with Hampton Inn by Hilton to develop food and beverage operations for two hotel openings — San José and Liberia.

Client Objective

Launch F&B operations that meet Hilton's international brand standards across two simultaneous openings.

Scope of Services

Kitchen design, buffet planning, menu engineering, SOPs, KPI systems, and opening supervision.

Highlights

Two brand-standard openings delivered for a global hotel chain — proof of Caviar Consulting's ability to execute within a large international brand's operating framework.

Outcome

Two Hampton Inn by Hilton properties launched with fully developed, brand-compliant F&B operations.

Overview

Caviar Consulting leads the full food and beverage operation for Wyndham Tamarindo, managing daily operations across breakfast, lunch, dinner, two bars, and a café.

Client Objective

Deliver a resort-wide F&B program that meets Wyndham's international brand standards while balancing guest services with outside clientele.

Scope of Services

Implementing international F&B standards, developing menus aligned with brand guidelines, building the supply chain, training personnel, and tracking KPIs consistent with Wyndham standards.

Highlights

Successful launch of a complete resort-wide F&B program, balancing guest services and outside clientele — the kind of dual-audience operation that requires both design and day-to-day operational discipline.

Outcome

A hotel F&B program aligned with international brand benchmarks, optimizing efficiency and guest experience.