We use cookies to improve your experience on our site.
The first look
I read your restaurant from a distance, and I tell you where you stand.
It’s on the house, and I choose the restaurants I read.
It’s on the house, and I choose the restaurants I read.
What you receive
You have nothing to prepare. I start from what your restaurant already shows: your menu, your prices, the market around you, what your guests write, what the public registers publish. It is what your next guest sees before walking in.
You receive a written document: your restaurant, and yours alone, read from the outside. What is at play in your restaurant, and where to take it on. Each finding says where it comes from: verified, cross-checked, or named as a blind spot. What I cannot see, I name.
You read it, and you judge on the evidence. You will know where you stand, and where to begin.
You receive a written document: your restaurant, and yours alone, read from the outside. What is at play in your restaurant, and where to take it on. Each finding says where it comes from: verified, cross-checked, or named as a blind spot. What I cannot see, I name.
You read it, and you judge on the evidence. You will know where you stand, and where to begin.
What it looks like
A real reading, here in its in-depth form, the restaurant anonymised. Dates, sources, a status for each finding, and its blind spots, named.
What was read, counted source by source.
The restaurant’s model, in three scenarios.
Each statement, its status, and the data that settles it.
Why it is on the house
In a few hours, the machine does the groundwork that used to take me a week, with a team. That is why the first look is on the house.
The reading itself still needs a man who answers for it: me, with forty years of cooking behind me, and my time is limited. I choose the restaurants I read, and I alone decide whether to say yes, or no.
The reading itself still needs a man who answers for it: me, with forty years of cooking behind me, and my time is limited. I choose the restaurants I read, and I alone decide whether to say yes, or no.
Ask for a first look
Tell me in a few lines who you are, your restaurant, and what you are looking for. If a question is on your mind, write it down too: I will keep it in front of me as I read your restaurant.
Prefer to call? +33 6 20 76 26 35. Tell me the same things by phone.
I read every request myself and answer quickly, with a yes or a no.
Jérôme Coustillas, GENIXCONSEIL
Théoule-sur-Mer, French Riviera
+33 6 20 76 26 35
info@genixconseil.com
Prefer to call? +33 6 20 76 26 35. Tell me the same things by phone.
I read every request myself and answer quickly, with a yes or a no.
Jérôme Coustillas, GENIXCONSEIL
Théoule-sur-Mer, French Riviera
+33 6 20 76 26 35
info@genixconseil.com
And then
If I choose your restaurant, I read it and send you your document. We talk it over afterwards, if you wish.
This first look is a synthesis: the essence of what your restaurant shows. It stops where your figures begin: your food cost, your margin per service, what each type of guest brings in.
To go further, you entrust me with your figures, and from there the work is charged by the day: €700 per day excluding VAT, the number of days announced before each stage. The whole process is set out on the remote audit page.
Your figures stay between us.
This first look is a synthesis: the essence of what your restaurant shows. It stops where your figures begin: your food cost, your margin per service, what each type of guest brings in.
To go further, you entrust me with your figures, and from there the work is charged by the day: €700 per day excluding VAT, the number of days announced before each stage. The whole process is set out on the remote audit page.
Your figures stay between us.
© 2026 Jérôme Coustillas
GENIXCONSEIL
The chef, in French