Restaurant Consulting From People Who Have Actually Run Restaurants.
From first idea to opening night, and every week of service after: we help restaurant owners in Bangkok and across Thailand with everything a restaurant needs. Concept, chef, menu, construction, licensing, staff, suppliers, and a P&L that behaves.
You Know These Nights.
Service runs fine when you are standing there. The one night you are not, the wrong dish goes out, the section runs slow, and a guest you will never see again writes the review you will read forever. That is not a staff problem. That is a systems problem wearing a staff costume.
Revenue looks fine. The bank account disagrees. Food cost creeps one point, labor creeps another, a supplier quietly rounds up, and nobody owns the number, so nobody catches it. A restaurant rarely dies of one big wound. It bleeds out through twenty small ones.
The concept is half-decided, the contractor is guessing, the licenses are somewhere, and you are interviewing chefs at midnight. Every week the opening slips costs you rent with no revenue against it. Openings do not fail from lack of passion. They fail from lack of sequence.
None of this is fixed by working harder. It is fixed by someone who has done it before, building the machine around you.
Operators First. Consultants Second.
Markedine was built by people who have stood on the pass, built the rota, hired the kitchen, fired the supplier, and closed the month on a restaurant P&L. We started in operations before we ever ran marketing. That is why our marketing clients trust us with their covers and their margins, and it is why owners kept asking us for something more: help with the restaurant itself.
So our restaurant consulting in Bangkok covers the whole life of a venue, from the first concept conversation to the first full house, and every week after.
It ends in a running restaurant, not in a slide deck.
Built by operatorsTwo Ways We Take The Weight.
Whether the restaurant exists yet decides everything. Pick your door.
Build
From first idea to opening night. One team, one managed sequence, accountable for the whole journey.
- Concept, chef, menu, and financial model, decided properly before money is spent.
- Construction, fit-out, licensing, hiring, and systems, managed to an opening date.
- A test run that finds the problems, so your grand opening does not.
Run
An experienced operating layer on your restaurant, watching the floor and the numbers every week.
- Consistent service whether you are in the building or not.
- A monthly P&L review that finds the leaks and names the fixes.
- Staff and suppliers managed on performance, not on friendship.
Build: From Idea To Opening Night.
Most openings go wrong before the first wall is painted, in decisions made too late or never made at all. Build runs the whole journey in the right order: first the thinking, then the building, with one team accountable for both. You make the decisions. We make them executable.
Vision Brief
Restaurant type, cuisine, and goals defined first, so every decision has a foundation.
Concept Story & Identity
Positioning, name, tone, and values, with the visual direction started.
Chef Recruitment
Three matching profiles presented, the best selected through tasting and interview.
Menu Structure & Strategy
Menu flow, pricing by segment, signature dishes, and food cost planning.
Customer Journey & Experience
Service style, guest flow, and loyalty triggers designed into the experience.
Operational Layout Direction
FOH and kitchen flow drafts, a zoning plan, and a staffing requirement model.
Design Partner Sourcing
Interior and exterior designers shortlisted and coordinated through 3D renders and mood boards.
Financial Simulation
A sample P&L with real cost assumptions. The business on paper before concrete.
By the end of Phase 1 you are not holding a dream. You are holding a concept with a chef, a menu, a layout, and a P&L. Then we build it.
Contract Management
Every project and supplier contract finalized, signed, and overseen.
Design & Construction Prep
Layout plans approved, with construction and equipment bidding organized so prices compete.
Construction Oversight
All M&E work managed*, with POS, sound, internet, CCTV, and safety systems coordinated.
Kitchen & FOH Fit-Out
All kitchen equipment and front of house fixtures installed and supervised.
Sourcing & Ordering
Equipment, utensils, menu prints, and the first stock and supply orders.
Licensing & Documentation
Every license and document secured, so your date is set by the build, not a form.
HR & Team Setup
FOH, kitchen, and office recruitment, with SOPs implemented before opening.
Test Run & Operational Check
A full simulated service finds bottlenecks in rehearsal, not in front of paying guests.
Marketing & Opening Launch
The pre-opening PR and marketing plan, launched through soft and grand opening.
* Additional fees apply for managing M&E work.
At handover you receive a restaurant that is documented, staffed, licensed, tested, and trading.
Book a Discovery Call ↗Openings do not fail from lack of passion. They fail from lack of sequence.
Run: A Senior Operator On Your Restaurant, Every Week.
Run is not a report you skim. It is a rhythm that catches problems while they are still cheap, and it answers the question every owner carries: is the restaurant actually fine when I am not there?
- Operations supervision: front of house, kitchen, and guest experience observed in person, corrected before drift becomes culture.
- Revenue monitoring: booking sources, walk-ins, events, and guest spend, tracked while the week is still fresh enough to act on.
- Profit & loss analysis: a full margin breakdown with cost-saving recommendations you can action, not admire.
- Staff management: performance, accountability, and staffing concerns surfaced before they surface themselves.
- Supplier management: quality, reliability, and cost benchmarking, so loyalty is earned, not assumed.
- Owner update meeting: goals, issues, progress, decisions. The full picture, every month.
You stay the owner. You stop being the safety net.
Talk To An Operator About Your Restaurant.
Whether you are planning your first venue, opening your next one, or running one that takes more of you than it should, the easiest first step is a conversation with someone who has been in the building.
Tell us where you are. We will tell you honestly what we see, what we would do, and whether we are the right people to help. If we are not, we will say so.
No pitch, no pressure. A senior operator replies personally, and you leave with a clear picture either way.
Book a Discovery Call
A short, honest conversation about your restaurant. No fee, no obligation.
Book a Discovery Call ↗We reply within one business day. Your details go to our team and nowhere else.
Scan the code, or tap to open our official LINE account. It is the fastest way to reach us.
LINE Open LINE ↗Common Questions.
Every engagement is scoped to the restaurant, so there is no price list. After a first conversation about your restaurant, you get an exact scope, timeline, and fee for your situation, in writing, before you commit to anything.
Within one business day, a senior team member replies on LINE to set a time. No automated sequence, no newsletter ambush. The call itself is time on your restaurant: your numbers, your floor, your plan. You leave with our honest read and a recommended path, and if that path includes us, we scope it properly: exact work, timeline, and fee for your restaurant.
Owners opening a restaurant in Thailand who want it built to run properly from the first service, owners whose restaurant depends on them being there, and groups adding a location that has to hit the same standard as the rest. It is probably not for you if you want a report rather than someone in the building fixing things, if you are shopping for the cheapest option, or if how things run is not allowed to change.
Concept Development and Execution & Launch run as one continuous sequence, and the honest answer depends on the site, the build, and the concept. You get a real timeline during scoping, not a promise built to win the job.
"Okay" is where margin leaks hide. The Run rhythm exists to catch the one-point creep in food cost, the slow section, the supplier rounding up, while they are still cheap to fix.
You stay the owner and the decision-maker, always. We build and run the machine; you steer it. Every month you get the full picture in an owner meeting, and the handover on a Build project is total: your restaurant, your documentation, your team.
We do, as part of Concept Development: three profiles matched to your concept, selected through tasting and interview.
No. The consulting side stands completely on its own. Many owners use both because it is one team pointed at the same numbers (revenue, covers, guest spend), and on a Build project the opening campaign is already part of the sequence. But you can start with either side and never touch the other.
Your Restaurant, Running Without You Carrying It.
Whatever stage your restaurant is at, the first step is the same: a conversation with someone who has done this before.
Book a Discovery Call ↗Built by operators · Bangkok, Thailand