FOODLOSHOPHY
“I love to take something ordinary and make it really special.”
— Ina Garten
FOOD CONCEPT CREATORS
Behind (and beyond) extraordinary food concepts.
Food Concept Creators (FCC) is a full-service Food and Beverage Industry development business.
Built on the founders’ strong entrepreneurial spirit, FCC combines extensive food knowledge with financial mastery and marketing expertise to design, develop and launch tailor-made food concepts, offering other food entrepreneurs the know-how and practical tools to put ideas into action.
FCC specializes in the creation of unique Food & Beverage concepts for restaurants, shopping centers and hotels, the acquisition of third-party concepts and the master licensing of F&B projects, while being active in all the necessary aspects for a full scope management within the industry.
Knowing that to achieve success, there are many ingredients that need to be hand-picked, carefully seasoned and expertly mixed, FCC connects all the “small bites” into a “full-plate”, creating a memorable and profitable experience.
Now that’s “Food for thought”, right?
WHAT WE SERVE
THE SERVICES
MISE EN PLACE.
Business plans,
Administration and Finance support,
Profit & Loss projections,
Flow analysis,
Costs analysis,
POS systems,
Logistics,
Tools and equipment needs and sourcing.
PALATE PLEASERS.
Development of F&B recipes and menus, technical files and sourcing for restaurants and hotels,
Home delivery concepts,
Transport and F&B storage,
Kitchen,
Bar and Floor layouts.
EATING WITH THE EYES.
Location sourcing,
Design and Décor,
Ambiance,
Lighting,
Music,
Tableware,
Packaging.
ON THE LINE.
Service manuals,
Dress-codes,
Staff requirements and positioning,
Staff training.
ALSO ON THE LIST:
Marketing plans,
Communication strategy,
Social media,
Photography and video.
THE GASTRONOMERS
THE BOARD MEMBERS
CHRIS GIELEN
EXECUTIVE CHEF, CO – FOUNDER AND PARTNER AT FOOD CONCEPT CREATORS
The experience accumulated over more than 20 years in leading and motivating teams in restaurants in the US and in Europe, keeps renewing itself in a constant hunt for new ideas, new techniques, and new products, to surprise and offer an exceptional culinary experience. “It’s all about the quality of the ingredients and their ethical origin, a respectful linear execution and a spectacular presentation”. With a French and Belgian background and training, and a passion for Southeast Asian cuisine, Chris Gielen’s natural curiosity is the main ingredient of his work as FCC’s Executive Chef.
NATHALIE HELLEMONS
DIRECTOR, CO – FOUNDER AND PARTNER AT FOOD CONCEPT CREATORS
A strategic singularity, an incessant attention to detail and persistent efficiency are the main seasonings Nathalie Hellemons adds to FCC. With a strong background in Design and Management, Nathalie is primarily focused on all the various design and ambiance aspects of a concept’s experience. As a Director, Co-Founder and Partner with a natural multitasker profile and a unique sensibility, she is the element responsible for always elevating and sustaining FCC’s vision and excellence.
GREGG HUPERT
CEO, CO – FOUNDER AND PARTNER AT FOOD CONCEPT CREATORS
Gregg Hupert’s negotiation skills and strategic views seem intrinsic to a new yorker that has lived and worked all over the world and that has dedicated a long period of his life to the Luxury goods market. Accustomed to living at a fast-moving pace, he leads the prospecting and closing of new acquisitions as well as partnerships and the distribution of F&B concepts. Gregg also heads the administration, finances, risk assessment and banking areas of the FCC company.
JURGEN HELLEMONS
DIRECTOR OF OPERATIONS
As a natural networker with a strong IT and Software development background, Jurgen Hellemons connects the dots within all of FCC’s activities from establishing new contacts to implementing new concepts, coordinating, and supervising all the operations with a clear focus on problem-solving, accuracy and organization.
ALAN YAU TAK WAI
SPECIAL ADVISOR TO THE BOARD
Alan Yau (OBE) is a seasoned entrepreneur who has created multiple billion-dollar restaurant ventures such as Wagamama, Hakkasan, Busaba Eathai, Yauatcha and Princi. For the last +15 years, he has worked on numerous projects across the globe through his consultancy company AYU that specialises in incubating, uplifting and delivering restaurant concepts transcending all verticals of the industry. As a special advisor to the Food Concept Creator’s Board, Alan is an aggregator element that brings a refined taste and unique approach to FCC’s projects.
THE CREATIVE TEAM
EDIBLE GOODS
THE CONCEPTS CREATED
LISBON
PORTO
BARCELONA
