RESTAURANT CONCEPT DEVELOPMENT & CREATION
Knowing how to open a restaurant requires an enormous amount of knowledge and know-how that even the most experienced restaurateur or manager might find daunting.
We help operators fully develop and define their vision and direction
Over the last decade I have compiled industry expertise to help guide you through the journey of starting a restaurant. Step-by-step, I use a comprehensive process that covers every area from logistics & operations to food & front of the house. I am confident my strategies will bring you success on this exciting journey.
From the initial concept to opening — I can help you take your vision and make opening your restaurant a reality.
WHOLESOME impact BEGINs HERE
Recipe & Menu Development,
My extensive food knowledge and passion for the industry fuel and inspire my recipe and menu development process.
I create and implement custom signature dishes, create comprehensive offerings, and also aim for seasonality in any restaurant brand and concept.
I like to immerse myself in a culinary concept, conducting a full, detailed, and exclusive Menu Engineering Analysis in order to create a proven & specialized menu to enhance your business.
Restaurant business plans
Every great concept needs a strong business plan. I can help you in a way that generates profits quickly and focuses on the interest of your investors.
My background as a restaurant operator allows me to focus on developing an easily-executed, detailed, and successful business plan. I use my day-to-day experience combined with my development experience to write plans that are fact-based. All business plans are created 100% from scratch and customized to your concept and your business.
I believe in a collaborative process that focuses on concept development, foundational profit architecture, and fact-based budgeting.
I am in the business of creating. I can build your concept from the ground up, or breathe new life into existing brands with established history. From branding to logos, colors to typography—every element is crucial in communicating the subtleties of your brand to your potential audience.
The strategy is to position your brand from the start as a dynamic and progressive entity. Your brand will communicate your unique story through a distinct name and logo, while using colors that will affect your customers in just the right way.
You’ve created an amazing product, and it’s critical to capture that.
Let's show it off using an in-house production team that specializes in both food and environmental media. Capturing the best sides of your brand, we’ll create video and photographic content to display on every platform. With creativity & insight, we hook your audience and raise awareness of your brand.
People eat with their eyes; let’s give them something to feast on.
The hospitality industry is constantly evolving. I help my clients navigate change with the ability to forecast the evolution of a project and anticipate the next steps with not just workaround responses, but with solutions.
From a renovation project to broadening or expanding a brand into a new marketplace, I can bring our project management team on board to keep clients on track, while using resources wisely to achieve the next level of success. Any project large or small, we apply our knowledge, skills, and techniques to execute them effectively and efficiently. We provide you with strategic competency to tie project results to business goals which allows you to better compete in the marketplace.
this is how you take action
Working as Culinary Specialist for
Chef Omar Pereney, a widely acclaimed chef, restaurateur and television personality, is one of the most recognized culinary faces from Latin America.
Growing up in the restaurant industry, this former chef instructor at Le Cordon Bleu Mexico has already had a taste of celebrity chef status in his home country, thanks to four seasons on The Gourmet – Latin America's top-rated cooking channel – with Yo Cocinero.
At age 16, Omar made international headlines when he earned his first executive chef title at well-regarded Dalai Restaurant & Lounge in Caracas in 2010.
In 2015, Omar opened Houston’s Peska Seafood Culture as Executive Chef, showcasing seafood traditions and fish from around the world.
Soon to become a certified sommelier, the talented Chef Omar Pereney now dedicates his life to developing restaurant concepts and managing restaurant openings. He is the newest addition to the team of consultants at the well established A'la Carte Foodservice Consulting Group in Houston where he does Culinary Specialty and Creative Work.
“I believe that if you ask a person 12 things about themselves you may not have known already, you’re likely to get to the true essence of who they are pretty quickly."
12 Things You Didn’t Know About Omar Pereney
I speak better English than I thought. Spanish not so much.
I don't know how to blow bubblegum bubbles.
I haven’t gone to college.
I never drink anything until I am done eating.
I don't like sugar in my coffee.
I have been hosting my own TV show since I was 15.
I talk to myself all the time.
At age 18 I was an instructor at Le Cordon Bleu in Cancun, Mexico.
I was still in high school when I got my first executive chef job in Dalai Restaurant and Lounge in Caracas.
I have one tattoo on my left leg.
I love being invited to other people’s houses for dinner, but no one ever asks me.
My mom is my greatest inspiration—and she didn’t make me write that.