Blackstove Consulting is a consulting firm working in the hospitality
business, with a focus on restaurants. Hired by private investors, chefs,
restaurant owners, hotels and cater companies, Blackstove develops
and implements strategic, operational and financial frameworks.
Additionally Blackstove performs culinary research for FMCG-movers,
restaurants and others.
Blackstove was founded by Willem Alberts, economist and
to pursue a long time passion and became a professional cook. This led
to a cooking adventure in South America and later the kitchens of
Martín Berasategui in Spain and Richard Ekkebus in Hong Kong. After this
he worked as a chef de parti at Ron Blaauw Restaurant in Amsterdam,
the Netherlands. With Blackstove Willem combines both his analytical
and organizational skills with his love and professional experience in cooking.
Strategic advice: struggling restaurants and start-ups, mergers, franchises
Operational management: turn around or improving operation of kitchen & front of house, marketing
Financial management: costing, return on investment, insights
Feasibility studies: business planning, market research, new concepts
Level of gastronomy: menu design, knowledge kitchen & front of house
Culinary research: trending topics, new produce or methods