What no other consultancy offers
Five roles. One person. Your unfair advantage.
Most consultants were chefs who read business books, or business people who once worked in a restaurant. Serhat Saatçı is all of them at once.
01
Executive Head Chef
Not advice from a distance. Every recommendation comes from someone who has stood at the pass, led a brigade of 22, and kept 900 covers moving per day. We know the weight of a real service.
02
Entrepreneur & Operator
Founded Turkey's first surf & turf restaurant and ran it for 12 years at Istanbul Marina. Built a 12-brand ghost kitchen from zero. We have put our own money on the line — we understand what that means for you.
03
8 Years University Teaching
Taught restaurant management, menu planning and entrepreneurship at university level for eight years. We don't just fix operations — we build systems your team can understand, repeat and own independently.
04
13 Turn-Key Restaurant Openings
9 in Turkey, 4 in the United Kingdom. From finding the location to the first service. Every time from scratch, every time fully operational from day one.
05
MBA + Field in the Same Person
BSc in Business Administration and MBA in Marketing & Management — combined with 20+ years on the kitchen floor. We read your P&L and redesign your menu in the same conversation.
M. Serhat Saatçı
Executive Chef & Founder
Service packages
Find your starting point
Package 01
Turn-Key Opening
For first-time investors and new concept launches
Strategy & Planning
- Business plan preparation
- KPI system design & setup
- Concept development & brand identity
- Staff architecture & recruitment consultancy
Space & Design
- Location finding consultancy
- Kitchen layout design (traffic-flow based)
- Decoration & interior consultancy
- Fixed & loose furniture manufacturing
- Fast construction coordination
Kitchen & Menu
- Menu engineering & balance analysis
- Recipe development & standardisation
- How-to-make cards for every dish
- Kitchen equipment sourcing from Turkey (up to 50% savings)
- Supplier network setup
- Purchasing systems & controls
People & Compliance
- Kitchen & floor service training
- Hygiene training & HACCP system setup
- Uniforms & printed materials
Launch
- Social media setup & launch marketing
- Opening week coordination
Package 02
Restaurant Rescue
For venues facing declining revenue, rising costs or operational breakdown
Diagnosis
- Full operational audit (kitchen + front of house)
- P&L analysis & cost reading
- Bottle-neck identification & structured resolution
- Menu balance & profitability analysis
- Hygiene & HACCP compliance audit
Kitchen & Menu
- Menu re-engineering (profitability-first)
- Recipe revision & portion control
- How-to-make cards (eliminating inconsistency)
- Waste control system implementation
- Supplier cost optimisation
People & Process
- Staff restructuring consultancy
- KPI system setup & team briefing
- Kitchen & service training programme
- Standard operating procedures
Recovery
- Kitchen equipment sourcing if replacement needed
- Partial decoration & visual refresh
- Social media repositioning
Package 03
Ongoing Partnership
Monthly retainer for venues committed to staying ahead every season
Every Month
- Kitchen operational audit
- Hygiene & HACCP checks
- Waste control monitoring
- KPI review & management report
- Cost & profitability tracking
Every Season (4× per year)
- Seasonal menu development & new recipes
- How-to-make card updates
- Supplier renegotiation & price optimisation
- Staff training sessions
On Demand
- New hire onboarding & training
- Kitchen equipment sourcing from Turkey
- Social media content support
- Printed material & uniform updates
Not sure where to start?
Tell us where you are.
Every engagement starts with a conversation. We'll listen, then suggest a sensible first step — no commitment required.