Lars and Antonia have been traveling the world for decades. They are still fascinated by the ever-changing world of culinary and tourism – always exchanging ideas about exciting hotel concepts and talking to charismatic chefs, passionate food producers and gastronomic authorities. This wealth of experience is constantly growing, being explored and transformed into a relevant set that they are happy to pass on to our customers. They know thousands of menus and know which culinary trends could promise success. From this pool, they develop precisely the comprehensive range of experience that is essential for networked thinking and self-confidence in restaurant consulting. In this way, both – each with their own personal strengths – help our clients to steer a restaurant in the right entrepreneurial direction from the ground up, to develop culinary concepts, to accompany conversions or relaunches or to reposition the brand concept and orientation.