A TEX GROUP BUSINESS LINE
Gastronomy handled across the whole operation, not just on the plate.
TEX Gastronomy reads every component of an F&B operation together — kitchen, service, menu and cost. The aim is not only a good product but repeatable quality, the right cost and an operation that can sustain both.
01
Repeatable, not occasional
A dish that works once is not a standard. Recipes, production and service are set so quality repeats.
02
Cost is part of the concept
Food and beverage cost, procurement and supplier terms are read alongside the menu, not after it.
03
Run by the existing brigade
Standards are built to be run by the team already in the kitchen and on the floor.
What TEX Gastronomy covers
One F&B team across every service family. An engagement can start in any of them and grow into the others.
The service tree
Every line below is scoped per property. Nothing here is sold as a package.
Kitchen operations
Kitchen operations planning
Production process analysis
Workflow and efficiency studies
Hygiene and operating standards
Menu & concept
Menu planning
Menu engineering
Concept creation
Product standardisation
Recipe standardisation
Restaurant & bar
Restaurant operations
Bar operations
Setting service standards
Buffet operations
À la carte operations
Banquet operations
F&B commercial
Food and beverage cost assessment
Procurement process analysis
Supplier analysis
Product selection
How an engagement runs
Analyse → Design → Implement → Measure. The property keeps one project lead throughout.
How you can work with TEX Gastronomy
Scope, duration, team and responsibility set the fee — there is no price list.
Experience behind TEX Gastronomy
Food and beverage experience the TEX Gastronomy team brings. Earlier projects stay attributed to the professionals and organisations that delivered them.
Where TEX Gastronomy sits in the group
TEX Gastronomy can work with TEX Management on hotel operations, TEX MICE on banqueting and events, TEX Creative and TEX Project on venue and concept development, and TEX Develop on integrating POS, stock and cost data. The F&B concept, product, recipe, cost and operating decisions stay with TEX Gastronomy; system infrastructure does not replace that expertise.
From the group
How the group reads demand, operations and distribution — the context a programme sits in.
Questions we get about TEX Gastronomy
If the answer you need is not here, a short call is faster than a form.
Do you bring your own chefs?
The model is built to work with the existing brigade. Where a role is genuinely missing, that is said openly before anything starts.
Can we work with TEX Gastronomy on its own?
Yes. Every TEX business line can be engaged on its own, and the others come in only where they add something.
Do you change our whole menu?
Only where the read says it is needed. Menu engineering often changes cost and structure more than it changes the dishes.
Do you work with our existing suppliers?
Yes. Suppliers are analysed on product, price and consistency before any change is proposed.
Does this cover banqueting?
Yes. Buffet, à la carte and banquet operations are all in scope, with TEX MICE behind larger events.
How is the fee set?
By scope, duration, team and responsibility — not from a fixed price list.
How does an engagement start?
With an on-site read of the kitchen, the outlets and the cost base, before anything is proposed.
What do we get at the end?
Written findings, the concept and menu, standardised recipes and service standards the team can keep running.