INPULL Food and beverage consultancy
For hotels with their own restaurant brands, restaurant groups and hospitality companies. We build it from scratch, or bring order to what already runs.
One method. Everything we do.
From scratch or already open, all our work fits in four areas: the MESA method.
MethodologyWhat your restaurant is and how you tell it.- Concept
- Kitchen and recipes
- Brand and marketing
- Photo and video
- Suppliers
EconomicsNumbers that add up before and after opening.- Market and feasibility
- Budget
- Costs and pricing
- Profitability
SystemsEverything measured on its own.- Sales and purchasing
- Time tracking
- Dashboard
- Control software
AftercareIt runs the same when you are not there.- Operations and processes
- Team sizing
- Training
- Compliance and HACCP
Not sure where to start? In 15 minutes we tell you what your restaurant needs and what it would cost.
A restaurant fails in one of these four areas. Hardly ever anything else.
Before you call us, run the numbers
The same calculators we use with our clients. What you type never leaves your browser. In Spanish.
Guides · Opening budget template (Excel)
Who we are. Operations and numbers at the same table.
The team · Madrid
More than 15 years running, opening and organising restaurants and hotels. A track record of leading openings, front- and back-of-house teams, suppliers and processes, and of knowing what it takes for a business to work every day, not just on opening night.
Economist with an MBA and a master's in Technology. Experience setting up restaurants and organising their administration, finance and budgeting: financial models, budgets, cost control and the tools that make everything measure itself.
More than 7 years of experience in bars and cocktails. He looks after the drinks and cocktail list, trains the bar team and keeps the cost of every drink under control.
- Systems, not reports. We leave the restaurant running, not a PDF in a drawer.
- Numbers before opinions. Every decision, with its figure in euros in front of it.
- It works without you. If everything depends on you being there, there is no system.
Running the same on a Tuesday as on a Saturday.
With or without us in the room. That is why we leave processes, numbers and team in place.
Fifteen minutes, no sales pitch
We ask you five questions and tell you honestly whether this is for you yet. Saying no is part of the job too. And you get the price on that same call.
+34 600 000 000 · Madrid
- 115-minute callFive questions about your restaurant.
- 2Fixed-price proposalIf we are a fit, in writing and with timings.
- 3We startWith what is most urgent.