Grill restaurant

Traditional cuisine with a vegetal will.

SERVICE
Gastronomic consulting for vegetalization of the current menu.

YEAR
2023

+ Consulting | + Gastronomic Management

Plant coexistence.

A concept that we have contextualized at Indaga with the purpose of opening up the
potential of plant-based gastronomy in any environment.

We want to take a step beyond labels, classifications based on food preferences and offer new vegetable visions to any restaurant project, from those that focus on offering strictly vegetable proposals to traditional cuisines with a high presence of foods of origin. animal.

Vegetables have a place everywhere. It has always been like this. We only have to “redefine our knowledge of vegetable cuisine” and enjoy cooking and eating them.

Initial challenge

Introduce vegetable proposals in the current menu taking into account that:

  • The proposals are added to the existing charter, therefore they must be relatively quick and easy to execute.
  • Based on local and seasonal products.
  • The restaurant is in full operation during the high season, therefore the action plan must be concise and quick.
  • The proposals must fit with the philosophy of the restaurant, traditional Catalan cuisine, stews and grill.

Route

Intensive consulting for 3 consecutive days in which:

Day 1: Initial meeting to learn about the current menu and the client’s needs.

Day 2: The client receives a proposal with about 10-13 possibilities of new dishes, from which he makes a selection of between 5-7 proposals to work on the next day.

Day 3: Work session in the client’s kitchens, in which not only is it cooked, but it is also plated, so the client already has a real implemented proposal.

Conclusions

The interesting thing about this type of consulting is our adaptability to the client’s pace. Offering the possibility of vegetableizing a menu with a real implementation in less than 3 days is an added value for companies with little time and resources.

In addition, we work together with the client in the kitchen, with a purpose, that the proposals that we propose from Indaga end up becoming recipes with the character and personality of the client, so we have to work together.

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