Freelancer profile translated to English.

Description

F&B Consultant— Creation of restaurant/bar/retail concepts and offerings. Strategy. Product Sourcing. Wine & Spirits Expert.

I design, structure, and develop differentiating Food & Beverage concepts — combining strategy, storytelling, and product authenticity.

My expertise is based on 8+ years in the restaurant and food retail industry, with a strong focus on:

🧭 Creation/support and optimization of concepts (coffee shop, bar, travel retail, premium fast food)

🥂 Sourcing and curation of regional products (food, wines, spirits, premium soft drinks)

💵 Negotiation of prices with suppliers

🧮 Creation of menus & structuring of profitable offers

📜 Storytelling & brand identity

I work with:

- Hoteliers & restaurateurs looking to differentiate themselves,

- Regional brands / artisanal houses wanting to structure their development,

- Retail chains & concept stores seeking a qualitative and authentic product offering,

- Tourism and institutional stakeholders valuing their local terroir.

✨ My signature: combining product excellence, commercial strategy, and customer experience, with a modern and local vision.

Examples of services:

🧠 1. Creation or optimization of F&B concept

👉 “Creation of premium F&B concept — positioning, offering, and identity”

📜 2. Menu engineering & product offering

👉 “Creation or redesign of menu — coffee shop, bar (wines, cocktails, soft drinks), food concept”

🏷️ 3. F&B Branding & storytelling

👉 “Brand identity & storytelling for F&B concepts and local brands”

🧭 4. Support for opening an F&B venue

👉 “Operational support for opening an F&B concept”

🍷 5. Sourcing & curation of premium artisanal products

👉 "Assisting restaurateurs, hoteliers, brands, or retail concepts in the strategic sourcing of artisanal products"

Industry field of expertise

Languages

French
Native or bilingual
English
Fluent

Workplace preferences

Can work on-site

Paris (up to 50km)

ADP - Aéroports De Paris
Deputy Head of F&B Markets
RESTAURANTS AND FOOD SERVICE
April 2025 - Today (1 year and 4 months)
Paris, France
Definitionof the offer strategy and market analysis, evaluation of the economic potential of projects for opening new points of sale or new activities.

**Tenders**: Analysis of files (Offer/Finance/CSR), scoring, organization & animation of auditions. Franchise rollout strategy for restaurants according to terminals.

Developmentof budgets (300M turnover) for the next 1-2 years.

**Management of major F&B zone transformation projects**.

**Performance monitoring**, KPI analysis.

Offer Strategy Commercial Project Management Performance Analysis Market Research F&B Strategy
Argedis-TotalEnergies
Restaurant Brand Manager
RESTAURANTS AND FOOD SERVICE
September 2022 - April 2025 (2 years and 7 months)
Paris, France
Managementof a portfolio of about a dozen brands: Paul, Le Duff group (Brioche Dorée, Del Arte), Pizza Hut, Flunch, Columbus, Stratto, Marie Blachère etc. 80 restaurants, €36M turnover.
Coordinationof restaurant openings & takeovers.
Developmentof commercial policies and strategies.
Definitionof product ranges, pricing.
Designof merchandising plans.
Analysisof commercial performance (KPIs, sales mix, profit margin, ROI of operations etc.).
Creationof creative briefs, agency relations, POS deployment strategy.
Coordinationand relations with franchisees, organization and management of business reviews.
Offer Creation Offer Strategy Pricing Commercial Strategy Trend Analysis
Epicerie Prosper-Aimé
Founder
RETAIL (SMALL BUSINESS)
June 2020 - June 2022 (2 years)
Paris, France
Creationof the concept, visual identity, processes, decoration etc.Marketing,KPI analysis, print and digital creation.
Daily management,procurement, accounting, sales, sourcing, social media.
Product sourcingthroughout France, relations & negotiations with producers.
Product Sourcing Offer Creation Pricing F&B Strategy Branding & Identity