International
The business
as it actually
works.
Esther Rocamora. Hospitality consultant.
Structural analysis, menu engineering and operational design for restaurants and groups outside Spain.
What I do
Most restaurant problems are structural. The staff is rarely the issue — the model usually is.
Structural analysis
How the business actually operates. Hours, offer, team, revenue per hour. Not how it looks — how it works.
Menu engineering
The menu is not a list of dishes. It is a sales tool. Designed so the client consumes better — and the business earns more.
Operational design
Flows, standards, team structure. A business that works well from the inside shows in the results.
Track record
Luxury hotels, cruise lines, restaurant groups. Spain, France, Southeast Asia. EBITDA results, not just recommendations.
English articles
Xiringuito de Aguamarina — future-forward menu engineering by JBC →Spanish Culinary Work
Spanish cuisine applied to international contexts. Product, operations and know-how — without folklore or performance.
Spanish Culinary Authenticity →