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LS Consulting

From Concept to Kitchen

Lynn Succar at a kitchen counter in a pale striped shirt, smiling, writing in an open cookbook with her glasses in her other hand.

Through LS Consulting, we bring hospitality concepts to life, from the initial idea to a fully operational kitchen.

  • Lebanon and the GCC
  • Founded in 2024
  • Over 10 hospitality concepts delivered
  • Over 100 chefs trained

Selected Concepts

  • BrefHealthy eatery and specialty coffee
  • YabaiJapanese restaurant
  • BodarNikkei cuisine and cocktails
  • Bake LabBoulangerie and pastry

Request a full portfolio

How we work

From a clear concept to a menu the team can deliver.

Three connected stages, followed by ongoing support after launch.

Step 1 of 3

Concept Creation

We develop hospitality concepts based on the market, location, and customer experience, covering everything from site selection and seating to kitchen layout and atmosphere.

  • Market analysis
  • Location scouting
  • Space and seating
  • Kitchen layout and relayout
  • Atmosphere and positioning
  • Overall concept direction

Next: developing the menu

Step 2 of 3

We create distinctive dishes tailored to your concept, with clear recipes, preparation guidelines, and food safety standards to ensure consistent quality and execution.

Next: bringing the team into the kitchen

Step 3 of 3

Staff Training & Refinement

  1. COOK.

    Recreate the menu with the team.

  2. TASTE.

    Test the dishes and gather feedback.

  3. REFINE.

    Adjust recipes and preparation during training.

We train your team to prepare and execute the menu, using practical testing, tastings, and staff feedback to refine recipes before launch.

After launch

Menu Engineering & Ongoing Optimization

We provide ongoing support after launch, reviewing menu performance and operations to identify improvements through menu analysis, concept revamps, and monthly checkups.

  • Menu analysis and refinement
  • Space review
  • Revamps
  • Monthly checkups and continued adjustments
A quiet restaurant floor with a wooden table and black chairs in front and, behind a white column, an open kitchen counter under a row of pendant lamps.

No two menus should ever be the same.

Great hospitality starts with a great idea. We bring the creativity and expertise to make it work. Let's talk about yours.

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