The JVS Culinary Group is one of the world’s leading creators of innovative and creative restaurant concepts. Fuelled by experience, passion and creativity – together with exceptional business acumen, the JVS Group is your solution for both restaurant innovation and culinary ideation.
We specialize in:
Turnkey concept development. Creative design & ideation. Structural Systems & Operations. Product Development & Branding. Globally Inspired Engineered menus. Concept Implementation & Execution. Leadership & Company Culture Development.
All focused on the Experience per square foot!
Learn more about each:
Our approach to concepts can be very interventional by our unconventional creativity!
Our culinary ideation delivers with a fresh approach to design, presentation and packaging that builds engaging experiences and emotional connections. Additionally, we can assist in retail product development, custom design dishes or solutions for your operation.
We work one-on-one with our clients to implement collaborative ideas for the next breakthrough in the food service industry and provide guidance and complete conceptualization of their dreams!
Our group is a dynamic leader in the art of dining, achieving excellence, offering true hospitality, and evoking lasting emotions through finely crafted epicurean journeys – whether casual or fine dining. We’re committed to innovative concepts, culinary distinction, and tailored hospitality, while promotng environmental awareness, ensuring financial growth, and delivering meaningful partnerships.
With our extensive background in food and beverage and multi-concept development, our company does more than just design concepts. We collaborate with architects, analyze interior designs and concept demographics, evaluate menu layouts, create logo and branding, and design conceptual menus and recipes matched with complete beverage program and design. All concepts are designed as duplicable projects for chain or franchising implementation.
Our “sensory experience” program considers all senses in designing concepts, including the “theme and feel” of the restaurant, emotional connection with guests, and entire energy and experience of the concept.
Designing kitchen usability may seem obvious, but it draws from our years of experience in comprehensively analyzing and developing practical and functional kitchens. Ergonomics is a practical design focused on efficiently maximizing smaller spaces for higher revenue yields without compromises.
Our kitchens and restaurants are designed for chefs, by chefs, for ultimate functionality.
Knowing how to run a restaurant isn’t enough. You need a focus on systems capable of consistent, predictable, high-quality results – without you being there. That’s because the more your restaurant depends on you every day, the more likely your restaurant won’t reach its full potential.
Your restaurant MUST be able to operate without your constant involvement, which is why it’s essential to develop a system that gets you there. With our Six-Sigma approach to each aspect of the restaurant’s standard operating procedures, we focus on achieving the best possible results with efficient efforts and investments.
Our proprietary F&B program named R.O.C.K. (Re-Organized Controlled Kitchen) is not just an educational initiative. It’s a granular program providing employees with all the information required to execute and maintain consistency.
The kitchen has been installed.
The menu has been perfected.
But the real key to your restaurant’s long term success has nothing to do with food, furnishings or fridges and has everything to do with your organizational culture.
It all comes down to your people.
JVS Culinary Group is the only restaurant consulting company that works intimately with individual organizations to ensure that a positive, productive, beneficial-to-all culture is established from the outset (or reinvented in an existing operation).
Our approach is proven and our results are astounding.
We offer owners the extraordinary opportunity to build or rebuild restaurant staffs where every member of the team embraces such core values as honesty, integrity, talent and trust.
In short, we turn newly-forming or struggling teams into success stories with our proprietary process. It is truly the cherry on top that only the JVS Culinary Group provides.
JVS Culinary Group is truly the only port-of-call for cruise lines interested in updating and upgrading their food & beverage concepts and operations.
Clients come aboard with JVS Culinary Group and enjoy the enormous benefits of Jacques Van Staden’s illustrious cruise line expertise and experience. His knowledge of USPH, SOLAS and Maritime requirements for a ship’s catering equipment, galley designs and layout is invaluable. The JVS Culinary Group team understands that a cruise line’s food & beverage department must work hand in hand with the ship’s logistics, supply chain, environmental, continuous improvement, and product development teams to coordinate all new dining concepts, communications, training, systems and processes.
The JVS Culinary Group is skilled at developing seven to 20-day cycle menus for main dining rooms, concept development for specialty restaurants, concept rebranding, new restaurant build outs and product development for new, environmentally-friendly techniques in food preparation.
With JVS Culinary Group at the helm, cruise lines can be assured that their galley will be the best in the fleet.