Concept & market entry
Shape the offer, operating model and launch roadmap before expensive decisions become permanent.
Positioning · Feasibility · Go-to-marketRestaurant strategy · Operations · Growth
Build a restaurantbusiness that works.
Restauratomy helps restaurants, cafés and F&B ventures move from ambition to an operating model built for performance.
27+years across global F&B
From concept to scale
Hospitality + FMCG
Global operating experience
Strategy built for execution
Where we create value
Clarity at every stage of the restaurant journey.
We work where strategy meets the floor—aligning the concept, commercial model and daily operation so each supports the others.
Operations & systems
Turn day-to-day complexity into standards, rhythms and tools your team can actually run.
SOPs · Structure · PerformanceMenu & profitability
Connect recipe economics, menu engineering and purchasing decisions to stronger contribution.
Food cost · Pricing · MarginGrowth & scale
Build the management foundations that let a strong concept expand without losing its identity.
Replication · Leadership · ExpansionOur approach
Systems should make great hospitality easier to deliver.
The answer is rarely another report. It is a clearer operating model, better decisions and a team that knows what good looks like.
- 01
Diagnose
See the operation as it is—not as the report says it should be.
- 02
Design
Build practical systems around the concept, people and commercial reality.
- 03
Deliver
Translate strategy into clear priorities, owners and measurable execution.
“Experience should build wisdom—not resistance.”
Founder perspective
Operator first. Strategist always.
Wissam Baghdadi has spent more than 27 years building, leading and improving food businesses across markets, formats and stages of growth.
His career spans entrepreneurship, international hospitality and executive leadership, with experience connected to brands including Del Monte, Fauchon, Ocean Basket, Caffè Nero, Galler and Cosi. That range shapes Restauratomy’s central belief: advice is valuable only when it survives contact with the operation.
27+years in hospitality
6continents of exposure
1operator-led point of view
The team
Different disciplines. One operating mindset.
Founder · Strategy & Operations
Wissam Baghdadi
An international F&B executive, operator and author with 27+ years of experience across hospitality and FMCG.
Co-founder · Culinary & Product
Louie Cruz
A culinary leader with 21+ years across hotels, fine dining, catering, QSR and product development in six countries.
Ideas in action
Built from the same belief: better systems create better businesses.
The book
The Food Cost Mastery
A practical guide to recipe costing, yield, purchasing, menu engineering and the daily decisions that protect restaurant profit.
The venture
Munch Booth
A small-footprint food venture designed around variety, convenience and scalable micro-entrepreneurship.
Concept development · Growth modelStart a conversation
What is holding your operation back?
Tell us where the business is today, where you want it to go and what keeps getting in the way.