Restaurant Startup & Consulting
Angry Kitchen
From concept to opening. From chaos to systems.
Angry Kitchen is a hands-on restaurant consulting service created by chef and restaurateur Rafael Kazumyan.
We work with chefs, entrepreneurs and investors to open restaurants, restructure operations and build sustainable F&B businesses across Europe, Asia and middle east.
What We Do
We support restaurant projects at different stages — from early idea to active operations.
Our focus is not theory, but real-life systems that work on the floor, in the kitchen and in numbers.
COncept development. Creative phase
It all begins with an idea. Our creative team guides the project from the very first steps — from idea to final product.
We develop the restaurant concept in collaboration with leading creative studios in branding, architecture, and interior design.
At this stage, we also shape the conceptual menu, building its framework that sets the foundation for all future work, and, if needed, contribute to the preparation of the business plan.
Design and equipment
Once the concept is approved, we move on to the practical stage:
We design the kitchen and dining area, carefully planning their operational mechanics.
We carry out equipment planning and layout, selecting the right contractors.
We curate OS&E: tableware, décor, crockery, cutlery — all strictly aligned with the concept.
Restaurant Startup & Opening
• Concept development and positioning
• Business model and financial structure
• Kitchen and workflow design
• Menu engineering and food cost control
• Supplier setup and operational logistics
• Support during opening and soft opening
Operational & Business Consulting
• Restaurant diagnostics and restructuring
• Cost control systems (food, labor, margins)
• KPI dashboards and reporting logic
• Process optimisation for kitchen and service
• Scaling and multi-location strategy
Implementation & Operational Support
In the final stage, we refine the menu in detail: create technical sheets, recipes, train the staff, and implement processes into daily operations.
Additionally, we provide consultancy on restaurant operations: back-office management, procurement, supply chain control, product costing, and intelligent markup strategies.
How We Work
We work directly inside your business.
No generic reports, no abstract presentations.
Each project is built around:
