The way to behaviour change.
From strategy to sales adoption.
On the floor. Where it counts.
Yield is the extra revenue, margin or profit that remains when the campaign ends and the kitchen floor tells the truth.
Your brand isn't structurally on the menu or in the kitchen.
Share of menu isn't growing, despite your investment.
Your campaigns don't land on the kitchen floor.
Does your team know what to sell and do the results prove it?
Strategy without execution is theory. Execution without yield is a hobby. We connect all three.
Your brand needs a position that earns a place on the menu, not just in the meeting room. We build that position and translate it into commercial propositions that move money.
We ensure that plans lead to sales and adoption on the floor. Campaign frameworks, content calendars, events, branding and targeted sales lists for FMCG and Horeca.
Share your brand in strong communities that put your brand directly on the floor, not just in the brief. CuliQuiz, New Chefs, Gault&Millau and 24H Chefs.
We map out where your marketing investment is leaking. No pitch. Just honest insight, directly actionable.
Plan a Strategy ScanWe know hospitality. All of us. In our own way. From wholesale to brand. From community to floor. We know the industry. Not from the outside, but from within. We speak the language. Together we bring knowledge, network and execution power. Hands-on. Focused on one thing: Impact you can measure. On the floor where it counts.
Journalist, founder of New Chefs and community builder with 15 years of culinary media experience. Translates brand stories into content and communities that truly reach the next generation of chefs.
Has spent years building concepts that structurally anchor brands on the work floor. He understands how knowledge, craftsmanship and brand activation come together where it counts.
Foodservice marketeer (Bidfood, V2C Gin, FatOncles). From strategy to execution. Spots opportunities, seizes them and makes them commercially work. Hands-on, creative and direct.