Built in operations.
Designed for results.
We don't impose templates. We build around your operation.
Every restaurant has a DNA — your team, your market, your constraints. We start there, then add the systems, design, and strategy that fit. The result is a concept that feels like yours, but runs better.
Nourish Minds,
Savoring Moments
Think Food Concepts is an F&B consulting firm operating across Shanghai, Bangkok, and Lisbon, with active projects throughout Southeast Asia and Greater China. We work with hotels, restaurants, and hospitality groups on concept development, space design, operational systems, and technology implementation.
Our principal holds FCSI Fellowship — the highest individual credential in foodservice consulting, held by fewer practitioners worldwide — and one of very few based across Asia.
Our background is in restaurant and hotel operations. We have opened venues, managed kitchens, and run service floors across Asian markets. That experience shapes how we work: we don't just advise, we build the plans, design the spaces, and set up the systems that make them work in practice.
Our team brings together operational consultants, F&B designers, and technology specialists. We handle projects end-to-end — from feasibility studies and concept creation to kitchen design, staff training, and the integration of operational technology.
We partner with our clients from first idea through to daily execution, ensuring the strategy holds up when the rush hits.
Our principal holds FCSI Fellowship — the highest individual credential in foodservice consulting, held by fewer practitioners worldwide — and one of very few based across Asia.
Our background is in restaurant and hotel operations. We have opened venues, managed kitchens, and run service floors across Asian markets. That experience shapes how we work: we don't just advise, we build the plans, design the spaces, and set up the systems that make them work in practice.
Our team brings together operational consultants, F&B designers, and technology specialists. We handle projects end-to-end — from feasibility studies and concept creation to kitchen design, staff training, and the integration of operational technology.
We partner with our clients from first idea through to daily execution, ensuring the strategy holds up when the rush hits.
The F&B industry deserves better.
Better design. Better operations. Better results.
Join us and make better concepts and community.
THINK FOOD CONCEPTS stands by your side,
providing the expertise and support you need to flourish in the hospitality industry!
