sustainable f&b
concepts

Consultancy

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.

TRAINING

we offer customized cross-training in f&b operations, highlighting live cooking in open kitchens, with a focus on sustainable culture of mutual support and adaptability.
we offer customized cross-training in f&b operations, highlighting live cooking in open kitchens, with a focus on sustainable culture of mutual support and adaptability.
we offer customized cross-training in f&b operations, highlighting live cooking in open kitchens, with a focus on sustainable culture of mutual support and adaptability.

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.

CONCEPTS

​​our f&b concepts begin by understanding the client's vision, target market and budget, followed by research into local culture, environment and community to sustain the business with modern design innovation.
​​our f&b concepts begin by understanding the client's vision, target market and budget, followed by research into local culture, environment and community to sustain the business with modern design innovation.
​​our f&b concepts begin by understanding the client's vision, target market and budget, followed by research into local culture, environment and community to sustain the business with modern design innovation.

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.

Design

collaborating with specialists we work to your budget in order to achieve a sustainable design. emphasizing technical efficiency, healthy environment for staff, guests and the local community.
collaborating with specialists we work to your budget in order to achieve a sustainable design. emphasizing technical efficiency, healthy environment for staff, guests and the local community.
collaborating with specialists we work to your budget in order to achieve a sustainable design. emphasizing technical efficiency, healthy environment for staff, guests and the local community.

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.

Menu

our menus and recipes prioritize creative innovation with simple, seasonal ingredients, employing a 'made fresh from scratch and minimum waste’ approach. we aim to balance creative ambition with realistic execution.
our menus and recipes prioritize creative innovation with simple, seasonal ingredients, employing a 'made fresh from scratch and minimum waste’ approach. we aim to balance creative ambition with realistic execution.
our menus and recipes prioritize creative innovation with simple, seasonal ingredients, employing a 'made fresh from scratch and minimum waste’ approach. we aim to balance creative ambition with realistic execution.

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.

SOURCING

aligning the sourcing of quality equipment, staff and fresh raw materials is everything. our involvement in daily operations allows us to have a close relationship with suppliers, stay abreast of fast changing trends and effective quality control.
aligning the sourcing of quality equipment, staff and fresh raw materials is everything. our involvement in daily operations allows us to have a close relationship with suppliers, stay abreast of fast changing trends and effective quality control.
aligning the sourcing of quality equipment, staff and fresh raw materials is everything. our involvement in daily operations allows us to have a close relationship with suppliers, stay abreast of fast changing trends and effective quality control.

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.

SERVICE STYLE & waste management

in the last decade, we have helped clients to see the link between service style and waste management, by developing adaptive systems that reduce waste to create sustainable management.
in the last decade, we have helped clients to see the link between service style and waste management, by developing adaptive systems that reduce waste to create sustainable management.
in the last decade, we have helped clients to see the link between service style and waste management, by developing adaptive systems that reduce waste to create sustainable management.

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.

retail & storytelling

the COVID-19 pandamic has urged people to make more informed choices about where and what to eat. we support our clients by building an f&b business where every aspect has an important story to tell.
the COVID-19 pandamic has urged people to make more informed choices about where and what to eat. we support our clients by building an f&b business where every aspect has an important story to tell.
the COVID-19 pandamic has urged people to make more informed choices about where and what to eat. we support our clients by building an f&b business where every aspect has an important story to tell.

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.

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