DISCOVER US

Our team at Think Food Concepts serves as the architects behind exceptional dining experiences. Bringing together a fusion of creative vision and industry expertise, we offer comprehensive design and consultancy services tailored to the food and beverage industry. From conceptualizing innovative restaurant designs to providing strategic guidance for market success, we're committed to reshaping contemporary gastronomy with innovation and excellence. With offices in Macau, Shanghai, and Ho Chi Minh, we stand as your premier F&B design and consultancy firm, dedicated to amplifying your success in the dynamic world of hospitality.

Think

To conceive. To imagine.

Food

Anything that provides
nourishment or stimulus.

Concepts

An idea of something formed by mentally combining  all of its particulars. A construction.

SPACE DESIGN

CONSULTANCY

BRANDING

SPACE DESIGN CONSULTANCY BRANDING

STUDY & DEVELOPMENT

  • A brief formal analysis of the business idea in environmental and economical terms.

  • A detailed version of an idea interpreted in the vision of our customers.

  • Analyzing the viability of the base builds by careful analysis of core factors and economic investment.

  • Financial and structural modeling of F&B, allowing prospective customers to have an extended looks at cost factors, and possible revenue plans, both in physical as well as economic requirements.

  • Operator selections entail helping with the choice of suppliers by careful referencing necessities, with availability, confidence levels, and quality of produce.

OUR SERVICES

BRANDING & DESIGN

  • Assists F&B businesses in crafting irresistibly captivating brands.

  • Taking into account factors such as location & mood.

  • Establishing a concept that works from ideas to executions and local viability.

  • Designing kitchens that are functional, without wasted footprint space, and visually appealing when necessary.

  • Ranging from interior design to construction oversight, not neglecting the necessary with SOP and F&B procedures, for operational stability.

MENU & OPERATIONAL

  • Creating menus that are location specific and adjusted, cost-friendly, and executed despite staff rotations & changes.

  • A SOP manual, which works as a baseline for companies. The manual is there to reinforce not only procedures, but behaviors as well.

  • Staff training in F.O.H and B.O.H to maintain consistency.

  • Think Food Concepts works with selected providers of all types of service (within the F&B scope) to provide maximum value for investment.

OUR REFERENCES