Food Theory Consulting helps food businesses open, scale, and operate.

We work across restaurant openings, food production, and manufacturing; from location sourcing and build-out through supplier setup, HACCP, systems design, and launch. We also advise on food technology integration: robotics, automation, and AI for production environments.

Based in Barcelona. Working across Europe. Multilingual

Operations

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R&D

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Quality

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Product Development

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Design

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Operations · R&D · Quality · Product Development · Design ·

Our Process

Interior Design
Food Design and Engineering

Product Development, refinement, and formulation

R&D
Branding and Marketing

Product Development, refinement, and formulation

H.R and Building Teams
New Concept Launching

Location sourcing, construction management, interior design, operational flows, and project management tying it all together.

Process design, kitchen design, plant optimisation. We make sure your facility will work in a sensible and streamlined way

Cutting edge food technology and science to push the boundaries of what is possible

Whether you are in hospitality, research, or fmcg, we can set you up with the right people for your needs.

HACCP plans, Audits, and safety inspections. 

Industrial Design & Packaging

From creating new packaging and sourcing materials, to creating custom ceramics for fine dining.

Quality and Food Safety Audits
Work With Us

WHAT SETS US APART

Food Theory Consulting operates as a hub. At the centre is deep expertise in operations, food technology, and systems design. Around it is a network of specialists built over fifteen years across three continents — chefs, food designers, engineers, R&D scientists, technology integrators, HR specialists, lawyers, architects, and suppliers.

  • We built the worlds first autonomous kitchen

    - Remy Roboitcs 2021

  • We've Opened Restaurants in 3 countries

    - Spain, France, USA

  • We Hold patents on both sides of the atlantic

    - Automated Systems, AI Quality Control

  • We teach the next generation of food engineers

    Basque Culinary Centre, Barcelona Culinary Hub, Parsons.

  • We scaled seaweed protein from lab to production

    Poseidona, 2025

  • We have designed food exhibitions visited by thousands

    Museum of Food And Drink, Brooklyn

  • We've run R&D for 2 multiunit casual chains

    Atlanta Bread, USA, Liaopastel, Spain.

  • We wrote the theory

    elBulli Institute, KojiCon, Museum of Food and Drink

Make It

LET’S GET STARTED

You’re building something. Let’s make it work.

BOOK AN APPOINTMENT