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Quentin J. DuboisQJ

Quentin J. Dubois

Restoration Consultant

€299/day
Paris, FR
8-15 years

Average response time: 1 hour

Freelancer profile translated to English.
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About Quentin J.

I support you in creating and optimizing profitable menus, adapted to your local market while integrating international best practices. My expertise focuses on designing innovative menus, establishing operational standards, and creating sophisticated cocktail and wine lists.
In the United States, I have assisted various creator restaurateurs, from authentic Mexican street food to refined French wine bars, adapting each concept to its target clientele while preserving its identity.
My entrepreneurial journey was featured in expatriate reports on M6.
Specializing in performance optimization on delivery platforms (Uber Eats, DoorDash, etc.), I maximize your online visibility and your orders. I also develop effective B2B catering strategies to diversify your revenue.
For struggling restaurants, I offer a complete diagnosis followed by a personalized action plan aimed at cost optimization and revenue increase.
  • French

    Native or bilingual

  • English

    Native or bilingual

Can work on-site
Paris (up to 50km), Strasbourg (up to 50km), Marseille (up to 50km), Bordeaux (up to 10km)

Experience

  • Koro Koro
    Owner-Operator
    RESTAURANTS AND FOOD SERVICE
    May 2022 - December 2024 (2 years and 7 months)
    Jersey City, NJ, USA
    Purchase of the eponymous restaurant and its business in 2022. Implementation of new strategies by developing the brand, the offering, and the presence on platforms. Annual revenue of $260k at the time of purchase vs. annual revenue of $485k, i.e., EBITDA $85k (figures from the December 2023 closing).
  • Gustave Restaurant,
    Co-Owner-Operator
    RESTAURANTS AND FOOD SERVICE
    October 2020 - January 2024 (3 years and 3 months)
    Miami, FL, USA
    Creation and opening of a restaurant during the pandemic in a residential area. Employer brand management. Management of a team of up to 18 employees during high season. Closing of the first year at $950k revenue, second year $1.2M with EBITDA $180k.

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