m&m provides boutique hospitality businesses and private clients with innovative concepts, technical designs, business planning & training for sustainable f&b operations. our consultancy style is collaborative. our advantage comes from over 25 years of operating our own f&b businesses in bali, indonesia and beyond.
each project starts as a blank canvas, be it a partial solution for an existing operation or a complete package for a new venture. we aim to forge new ideas and unique identities, grounded in local sourcing, realistic budgets and waste management.
we offer holistic tailormade cross training programs in all areas of f&b operations and management. our signature culinary style is live cooking in open kitchens, though we are not limited to this. our aim is always to create a sustainable culture of mutual support and adaptability.
our f&b concepts start with understanding the client’s vision, target market, location and budget. followed by research into local culture and environment, supply chains and community that will manage and sustain the business. we aim to fuse local strengths with modern design innovation.
together with our team of collaborating specialists, we work to achieve a safe and sustainable industry standard that aligns to your budget. our design focus is on technical & cost efficiency, a healthy environment for staff, guests and local community as well as creative design aesthetics.
our menus and recipes are built out through creative innovation of simple seasonal ingredients using modular structures. recipes start with a 'made fresh from scratch and minimum waste’ attitude. we seek to strike a balance between creative ambition, realistic execution and the spending power of the target community.
aligning the sourcing of quality equipment, staff and fresh raw materials is everything. a close relationship to suppliers is integral to quality control and the success of a sustainable f&b business. through our own daily operations, we are able to stay in touch with the constant and fast changing trends.
over the past 10 years, we see more and more the relationship between service style & waste management. creating service styles that are flexible and adaptive to change reduces waste and maximises opportunities in sustainable management.
the post covid shift in ‘work from home’ and nomadic lifestyles has made retail, takeaway and delivery an important consideration. people are seeking to make more informed choices about where and what to eat. as consultants we support our clients by building an f&b business where every aspect has an important story to tell.