Restaurant openings from the ground up — 360º
Aperturas gastronómicas desde cero 360º
From concept and viability to menu, suppliers, processes, team organisation and launch planning. Define the scope before opening.
Explore this service (Spanish)For entrepreneurs and investors
Opening a restaurant in Spain starts with a viable business.
A location and a culinary idea are a starting point. Before committing the full investment, connect the guest experience with menu economics, purchasing, production capacity and the way the team will work. GastroSinergia brings gastronomic and business criteria to that process, with the scope agreed for your project.
Turn an idea into decisions you can act on
Start with the intended customer, the occasion you want to serve and the resources available. These choices shape the concept, menu, expected ticket and operating model. An initial assessment should make the assumptions visible, rather than treat an attractive concept as proof of commercial viability.
If you already have premises in mind, explain their status and the constraints you know. Gastronomic planning does not replace local technical checks. Licensing, planning permission, employment, tax, immigration and investment advice must be handled by the relevant qualified professionals. No approval, opening date or financial return is guaranteed.
Connect the menu with the operation
A dish has to work beyond the tasting: recipe, portion, cost, preparation and service all affect its contribution to the business. Assess the proposed menu alongside purchasing, suppliers, production flow and team organisation. Documented recipes and processes help the team repeat the intended result.
For an existing restaurant or an acquisition project, distinguish what needs diagnosis from what needs replacement. A profitability review may identify priorities before a full menu renewal or repositioning. The five service areas below can be considered individually or combined through an agreed scope.
Agree the work before starting
Bring the project stage, intended city, available investment range and target schedule to the first conversation. Together, these define which decisions need attention first and what information is still missing. Work phases, deliverables and follow-up are agreed for the engagement.
We welcome international entrepreneurs and investors planning a gastronomic business in Spain. We work nationwide: onsite visits are arranged according to project needs, with remote or hybrid support when the engagement allows. This coverage does not imply local offices in each city. Working arrangements and travel are agreed before the engagement.
FIVE AREAS OF CONSULTANCY
Choose the support your project needs.
Gastronomic audit and profitability
Auditoría gastronómica y rentabilidad
Understand the relationship between sales, food cost, purchasing and daily operations. Prioritise improvements using the business information available.
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Menu renewal and gastronomic proposition
Renovación de carta y propuesta gastronómica
Review the offer, recipe execution and menu economics. Connect culinary identity with a menu the team can produce consistently.
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Gastronomic marketing and positioning
Marketing gastronómico y posicionamiento
Clarify the proposition, intended audience and communication priorities so that the brand reflects the actual guest experience.
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Product development and fifth-range prepared foods
Desarrollo de producto y quinta gama
Develop gastronomic products and professional-use proposals, including recipes, preparation and application trials within an agreed scope.
Explore this service (Spanish)A useful first conversation.
- The city you are considering and whether premises have been selected.
- Your concept, intended customers and current project stage.
- The investment range, timeline and decisions you need help making.
- Your role in the project and the operational resources already available.
Share only what is needed to explain your project. Please do not include sensitive information or confidential third-party documents in the initial message.
Start with your project brief