Freelancer profile translated to English.

Description

Consultant in food & beverage specializing in restaurants, coffee, and non-alcoholic beverages, I work concretely with hospitality stakeholders to create, structure, and evolve their offerings, with a very hands-on and results-oriented approach.

With an MBA in Luxury Marketing and Hospitality,

I pay particular attention to consistency of offer, positioning, and perceived value, in line with industry standards.

I intervene in concrete missions of creation and optimization of offers, notably through:

- the creation of pop-up coffee shops

- the development of beverage menus and offers

- supporting concepts in the launch or structuring phase

My hands-on experience also includes managing and developing restaurant activities (California), as well as managing an establishment, with direct involvement in operations, purchasing, menu, and profitability.

I have also developed strong expertise in coffee, fueled by a 6-month experience in South America, working closely with producers, and complemented by an immersion in California focusing on roasting.

This dual approach, from farm to cup, allows me to have a global understanding of the product, as well as a genuine commitment to quality, traceability, and the construction of coherent and demanding coffee offers.

In parallel, I am developing a non-alcoholic beverage brand, which allows me to nurture my expertise in product development, positioning, and market approach (hospitality and organic retail).

I intervene on key issues:

- development of food & beverage offers

- creation and optimization of menus

- structuring and profitability

- positioning and consistency of offer

- development of coffee and non-alcoholic offers

My approach is pragmatic, hands-on, and results-oriented, with a strong ability to adapt to each project.

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Rennes (up to 50km)

Karma Kafe
Co-Manager
RESTAURANTS AND FOOD SERVICE
March 2025 - Today (1 year and 5 months)
Rennes, France
Creation and management of a coffee shop restaurant, with an approach focused on a coherent, high-quality offer adapted to the operational constraints of the restaurant industry. Global management of the venue, from offer construction to daily operations.

Responsibilities:
- Creation and structuring of the menu (beverages & food)
- Operational management (service, quality, organization)
- Team management
- Purchasing and supplier management
- Performance monitoring and profitability optimization
- Establishment of the venue's identity and positioning

Contributions:
- Concrete vision of operational challenges in the restaurant industry
- Ability to build a profitable and coherent offer
- Mastery of the balance between image, experience, and performance
- Operational and pragmatic approach
Les Imparfaits
Food & Beverage Consultant
RESTAURANTS AND FOOD SERVICE
March 2025 - Today (1 year and 5 months)
Brest, France
Support for a food startup committed to an anti-waste approach, in structuring its offer and menu.

Missions:
- Creation and structuring of the menu
- Development of the food & beverage offer
- Reflection on the consistency and positioning of the offer
- Menu adjustment based on product constraints

Contributions:
- Implementation of a clear and coherent offer
- Adaptation of the menu to a committed and constrained concept
- Structuring of an exploitable and scalable foundation
Marque sans alcool
Founder
AGRICULTURE
July 2022 - Today (4 years and 1 month)
Rennes, France
Creation of a non-alcoholic beverage brand, with an approach focused on natural alternatives to industrial soft drinks.
Ability to develop a product offer from A to Z: Recipe development, product offer structuring, and brand positioning construction in a rapidly evolving market.
Business development of the brand: prospecting, account opening, and partnership establishment with specialized distribution and retail players.

What this experience brings me today in consulting:
- Ability to develop a product offer from A to Z
- Construction of a clear and differentiating brand positioning
- Understanding of consumer expectations for non-alcoholic beverages
- Concrete vision of pricing and offer consistency challenges
- Business development: structuring a sellable offer and market approach
- Hands-on approach: testing, adjusting, iterating

Developed Expertise:
- Beverage development (non-alcoholic)
- Product offer structuring
- Positioning & branding
- Range consistency
- Business development & go-to-market
- Food & beverage trend analysis