Ingo Hettig advises fine dining restaurants and luxury hotel F&B outlets internationally — on-site, with a method developed over 30 years as a guest of the world's best restaurants, and 7+ years of consulting practice at the highest level of gastronomy.
My approach supports the restaurant and its teams in developing independently — to reach the next level, or to secure the one already achieved.
Every engagement begins with an incognito test dinner — experiencing the restaurant exactly as a guest would. No prior knowledge, no compromises. The guest’s perspective is the most honest data point available.
Self-assessment by the team versus external evaluation by Ingo Hettig. The gap between these two perspectives is where the real work happens — and where the greatest potential for development lies.
Results are developed together with kitchen and service teams — not handed down. This creates genuine understanding, shared ownership, and sustainable implementation.
The complete experience: incognito test dinner, followed by a comprehensive written analysis and a team workshop up to 4-6 hours. The result is an actionable report with specific recommendations across all evaluation categories.
Profitability and operational analysis for fine dining restaurants. From P&L review to „Customer Journey“ process design. For restaurants that want to be excellent — and financially sustainable.
With over 400,000 followers as on the different social media platforms, Ingo Hettig understands social media communication much better than usual consultants in fine dining. Strategy, content development, and campaign execution for restaurants that want to be seen nationally and internationally.
Working at the top of gastronomy requires absolute discretion. Only customer names and project details that have been expressly approved will be disclosed publicly. If you are considering a collaboration, reference conversations with clients in one, two and three MICHELIN-Star restaurants are available on request.