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As an independent firm
We support investors, project owners and operators in the audit, opening, development and performance of their cafés, hotels and restaurants — in France and internationally.
Most hospitality projects don’t fail on the idea, but on its execution: poorly designed workflows, an undersized kitchen, a P&L that slips, teams hired too late.
CHR Consulting bridges the gap between concept and real-world operations. We work on the ground — audit, design, opening, organisation, profitability — with one requirement: that the venue opens on time, holds its standards and makes money.
A method built on more than twenty years running premium, high-volume, multi-site operations, in France and abroad.
A clear commitment, a defined scope, and a focus on the concrete performance of your operation.
Openings, SOPs, recruitment, setting the standards: we support execution, not just strategy.
Ratios, P&L, food & labour cost. Every decision is tied to its impact on profitability.
Kitchen designers, equipment suppliers, craftsmen, talent: a ready-to-mobilise ecosystem, with a transparent commercial framework.
Since 2012, CHR Consulting has turned ideas into viable venues: successful openings, teams recruited, revenue generated and lasting profitability.
The project counter grows with every new assignment. The next one could be yours.
From audit to day-to-day management, we cover the entire value chain of a hospitality venue.
Operational and financial assessment, identification of levers and a prioritised action plan.
Public-venue rules, hygiene, safety, accessibility: anticipating and meeting compliance obligations.
Project scoping, reverse planning and coordination of pre-opening through to launch day.
Building the P&L, forecasting and tracking margins by profit centre.
Food cost, supplier selection, negotiation and control of material costs.
Organisation, SOPs, recruitment, training and managerial structuring of teams.
Sizing, layout, workflow and technical specifications for professional kitchens.
Positioning, brand consistency and guest experience to drive attractiveness.
KPIs, reporting and tools to decide on reliable data every day.
Repositioning brands, structuring growth and support with financing.
Preparing a sale or acquisition, valuation and securing the transaction.
Statutory HACCP and operating-licence training — accredited trainer.
Management dashboards, kitchen design, workflow optimisation: a few of the levers we activate on the ground.
End-to-end support, from the first blueprint to the first plate served. A single point of contact to orchestrate your entire opening.
More than twenty years running premium operations — openings, high volumes, multi-site — from France to Morocco. Known for combining operational excellence, service quality and financial performance.
From running multi-site groups to opening premium concepts, a career built entirely on the ground of operations.
A career built on the ground, at the crossroads of creation, support, training and entrepreneurship — in France and internationally.
Full track record and firm news on LinkedIn.
A practical F&B management guide that distils the firm’s method: reading your venue through its ratios, controlling costs and deciding on numbers — not impressions. Release planned before the end of summer 2026.
Pick your type of venue, enter your figures, and instantly see where you stand against industry standards. The CHR Consulting method, live.
A new venture, a venue to turn around, an opening to secure? Let’s talk — the first meeting is free and without commitment.