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Company Description
FOOD . CONCEPT . DEVELOPMENT is a Berlin based consultancy led by Carolin Gennburg that helps restaurants, bars, cafes, cultural venues and retail food operations design, launch and improve high performing, sustainable hospitality concepts. Drawing on more than 20 years in the food and beverage industry, the firm blends hands on operational know how with structured advisory, training and workshops. Clients engage FOOD . CONCEPT . DEVELOPMENT to shape new concepts, optimize existing operations, and build sustainability management systems that reduce energy and water use, cut waste, and strengthen responsible sourcing. The team facilitates kick off workshops, operational diagnostics and implementation roadmaps, and can support tendering and operator selection processes for landlords and institutions, including specification development, RFP support, contract guidance and go live assistance. References span independent restaurants and multi site environments, with projects such as Publix (workshops, RFP and operator onboarding), Breuninger Gastronomie (sustainability strategy and first step implementation), and spore initiative (use concept development and tenant requirement catalog). Beyond concept and sustainability work, the practice supports hiring needs across the Berlin hospitality market via its Hiring.Berlin channel, where it curates and reposts current gastro and food jobs and offers information on job adverts and premium placements, while also advising operators on effective job posting content, calls to action and hashtag strategy to improve applicant flow. Whether a founder refining a menu and service model, a scale up improving cost control and guest experience, or a venue owner seeking the right operator, FOOD . CONCEPT . DEVELOPMENT provides practical tools, clear communication and collaborative coaching to move from idea to execution. Based at Kaiserdamm in Berlin, the consultancy engages with clients across Germany and internationally, tailoring scope and deliverables to each project to ensure measurable results in guest satisfaction, profitability and environmental performance.
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