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ADVICE
CONSULTING FIRM
Our mission is to transform your idea into a sustainable, profitable and actionable concept, through a tailored approach and proven tools.
01
Strategic advice and support
We support you at every stage with a pragmatic and results-oriented approach:
Strategic F&B Audit
Analysis of the concept, the menu, the pricing, and the customer experience
Personalized diagnosis and action plan
KPI monitoring and strategic adjustments
02
Training and recruitment
Leveraging Thierry Marx’s Cuisine Mode d’Emploi(s) schools and over twenty years of industry experience, we deliver custom solutions :
Sourcing and training professionals who are immediately operational
Securing recruitment in a sector under pressure
Promoting integration and skills development
Supporting and building management teams
03
Creation and innovation
In collaboration with the CFIC - French Culinary Innovation Centre - our approach integrates the challenges of tomorrow into the creation of menus as well as into the creation of products and concepts:
Sustainability and social and environmental responsibility
Consistency between concept, product and customer experience
Transforming creative ideas into concrete, operational and innovative solutions.
04
Design integrated into the concept
We integrate design into the heart of your concept, turning architecture and design into strategic levers that make every project coherent, memorable and high-performing. We’ll support you in :
Space design and administrative procedures: ergonomics, circulation, atmosphere and functionality
Aesthetic and culinary coherence: choice of furniture, tableware, small tools, ...
Operational performance: each space is designed to combine fluidity, environmental responsibility and local roots.
EXPERTISE
The Thierry Marx firm is an expert in strategic consulting and support in the Food & Beverage sector.
From conception to operation, we guide project leaders at every stage: pre-opening, opening, culinary creation, design of the premises, managerial organization up to the management mandate.
COMMITMENT
Bleu Blanc Cœur
Great cuisine can also be meaningful, combining gastronomic excellence and social responsibility.
Renowned Michelin-starred chef Thierry Marx, known for his socially conscious cuisine, has partnered with the Bleu-Blanc-Cœur label to champion more responsible food practices. This commitment reflects his dedication to respecting the land, animal welfare, and human health by promoting sustainable agricultural practices and impeccable nutritional quality.
COMMITMENT
Innovation and research to feed us better
The only chef to hold a chair at the University of Paris - Saclay with Professor Raphael Haumont, THIERRY MARX CONSEIL places innovation and research at the heart of its commitment in order to imagine the food of the future: more sustainable, more responsible and more respectful of resources.
By combining culinary excellence, scientific expertise and the challenges of the agricultural world, we develop concrete solutions to better feed the generations of today and tomorrow.
COMMITMENT
Professional integration to support towards a career project
Through schools founded on a principle of social care, THIERRY MARX CONSEIL is committed to training and helping people who are far removed from the job market return to a professional career. By combining professional standards, personalized support, and the transmission of skills, these initiatives promote sustainable integration and the rebuilding of career paths.