InnovatEats started from something we saw everywhere: most food businesses copy what they think works, so their food ends up fine, and fine doesn't get attention or bring people back. We came from fine-dining R&D kitchens and from running food and health brands online, and we wanted both crafts in one room.
Today we work as a growth partner for people who sell food. We give the product a wow factor that gets attention and the quality that brings people back, and we fix the way it's sold, so the business gets more customers, better margins and repeat, while the founder stays focused on delivering the product.
It starts with a 7-day Sprint: we audit the product, the numbers and the marketing and you get the changes worth making first. Then, if we both want to go on, we execute with you month by month, from product design to marketing strategy. We take on a few clients at a time and measure every one in their own numbers.
Kitchens
DiverXO
DSTAgE
Mater Iniciativa
Ying Ying
Marg og Bein
Tasty Poke
Method
Basque Culinary Center
Double Diamond for the kitchen
Sapiens research (elBulliFoundation)
Principles
The customer's numbers first
Customers, margin and repeat. Not impressions, not awards.
The product does two jobs
Good enough to bring people back, and a wow factor that gets attention first. We build it for both before we promote it.
You stay on your business
We take the selling off your table: pricing, offer, content and growth, executed with you.
Small bets, then scale
We test in one site or one product line, measure, and roll out only what works.
More covers, a higher ticket and guests who come back. Without you leaving the kitchen.
For groups, chains and franchise head offices whose food is fine. And fine doesn't fill the room twice.
Ying Ying, Bergen: from 2 to 5 in Bergensavisen. Average ticket doubled.
Tuesday is empty. Saturday is full and you still don't make money. The dish people loved three years ago is still on the menu because you're afraid to touch it. You paid for ads and they came once. You ran a discount and now they wait for it. Your best cook left and nobody plates it the same. The reviews say «nice». You know the food could be more. You have no time to make it more.
We've run those kitchens. We give your menu the dish people cross the city for and the quality that brings them back, we fix the price ladder and the launches, and your team can run it on a Saturday night. Covers, ticket, repeat. Your numbers.
Three numbers move. Yours.
- 01
More customers
A concept people talk about, signature dishes they come for, and a relaunch plan: food press, local creators, the delivery apps and a local campaign.
- 02
More margin
Menu engineering on your real sales and recipe costs: every dish kept, repriced, reworked or removed. Spec sheets your team can run on a busy night.
- 03
Guests who come back
Launches tied to your local calendar, repeat mechanics for your app or club, and standards that keep every site on the same level.
Probably not for you if
- You run a single restaurant. A project like this would take too big a share of a year's profit.
- You are a franchisee. We work with the head office.
PROJECTS
Seven days. Then you know exactly what's wrong, and how to turn it around.
Clarity, and a route to your goal. We spend a week inside your business and come out with the truth: what's holding you back, what it's costing you, and the way out. You decide what happens next.
Then we launch. With you, all the way.
We execute month by month until the three numbers move: more customers, more margin, people who come back. You run your business. We run the growth.
Is this priced by the hour?
No. The Sprint is a fixed fee of €3,000 for seven days. After that, a monthly partnership with a scope and price set to what your business needs.
Do you work remotely or on site?
Both. Analysis and reports are done remotely from your data. Kitchen work, pilots and training are done on site, wherever you are.
Can you roll it out across all our sites?
Yes. We test in one or two sites first, then roll out with spec sheets, training and a product audit per site. We helped a chain grow from 2 to 20 sites.
What language do you work in?
English, Spanish and French. Training material can come with subtitles in your team's language.
Is this confidential?
Yes. Most of our work runs under NDA, and we are happy to sign yours.
You cook. We sell. You grow.
