Concept direction
Clarify the restaurant story, positioning, guest promise and culinary identity before expensive decisions are made.
Europe · Singapore · International
Restaurant Consulting
for Europe.
International culinary experience shaped in Serbia, Austria, Switzerland, Germany and Portugal—combined with the operational perspective of Singapore’s competitive hospitality market.
European roots · Asian perspective
Heritage with
commercial discipline.
Djordjo works with owners and teams who want a clear culinary identity, practical systems and a guest experience that can be delivered consistently. Engagements are shaped around the project’s country, concept, stage and operational priorities.
Menu development
Build a focused, executable menu around seasonality, production capacity, local demand and target margins.
Kitchen systems
Improve workflow, recipe standards, yields, purchasing, waste control, SOPs and service readiness.
Pre-opening
Support kitchen planning, staffing assumptions, training, tastings, simulations and soft-opening preparation.
Team training
Create clear standards and practical station routines that chefs can repeat during demanding service.
Performance review
Identify the operational causes behind inconsistent food, slow service, excessive cost or weak structure.
Selected European projects