We develop strategies for the improvement and monitoring of processes adapted to the context of each project in the kitchen, dining room or bar areas. We design global and specific proposals in collaboration with teams that seek continuous improvement.
At Imago we develop leadership and reorientation strategies adapting the intensity to the nature of each project. We work in areas such as creativity, the systematization of processes, the study of costs and margins, the improvement of profitability, the configuration of equipment and marketing.
If restaurants play a very important role in shaping the cultural identity of any society from the moment they operate in the relationship between the product/food and the diner/consumer, the chefs have a privileged vision of that food chain. In fact, they are dedicated to highlighting the added value of food in the food value chain.
What if we were able to understand the food system as a whole as a tool for social change and transformation?
We can activate platforms for systemic change by transferring gastronomic knowledge to territories where a structuring of the food chain would mean the difference between prosperity and underdevelopment.
We also manage our own projects, proposals full of effort and risk.
We have faith in gastronomic projects which we consider opportunities to change our lives. We create them alone or hand in hand with those who want to invest in gastronomic projects that are fun and serious in equal parts, always based on the commitment and objectivity that our experience guarantees.
We build gastronomic concepts from an idea, we create the foundations up to the materialization of the smallest detail.
If there’s a dream of an experience that captures the attention of a group of people, we think it is worth translating it into the real world, with a tangible result. We won’t rest until we see it brought to reality. For this, we bring together a community of creatives that we have confidence in, simply to develop those areas that require collaboration.
Education and training
We work in the culture of transformation of gastronomic companies through creativity tools and systematization of processes.
At Imago we enjoy metamorphosis processes, both at a business level and at the level of products or teams of people. We like to transform people’s passion into business potential. With our experience in creating unique experiences and building teams to lead them, we can carry out business transformation projects.
Development for industry
We help companies to improve food products and services, from the kitchen prototype to the industrial scale.
We accompany the food industry in the improvement of its creative processes and products by educating from a commercial perspective, from the formulas and protocols to the selection of ingredients themselves, with a special insight into hybrid strategies of pleasure and health.
We participate in those gastronomic events (lunches, dinners or bacchanals...) that we feel like being part of.
At the invitation of a friend to see them again, for promotional reasons, or simply because we feel like it, we travel around the world to share special moments. Sometimes we decide to go to the market in unknown cities, other times, we show an audio-visual presentation to share our philosophy; we literally are open to the world.