Selected work.
Menus, products and research for restaurants, food brands and research centres. These are the projects we can show.
Central / Mater Iniciativa
R&D on cacao by-products. Peru.
CaseYing Ying
Concept, identity and menu redevelopment. Norway.
Marg og Bein
Elevated menu concept and execution. Norway.
Mostly
Our own functional cacao brand, from product to launch. USA.
Pacha
Aged cacao mucilage vinegar for haute cuisine. Peru.
Lactique
Chocolate cheese-cakes with Penicillium inoculation. Spain.
DiverXO / UniverXO
Air Pizza concept R&D. Spain.
PAGU
Vegan menu prototyping and MIT event. USA.
We always work under NDA.
Names, recipes and numbers stay with our clients. In general terms: up to +400% in paid revenue for the brands our growth team ran in 2025 and 2026. We walk you through comparable work on a call, and references are available on request.
Let's find what makes your guests come back.
Short call. We look at your numbers and tell you honestly if we can help. You choose the time.