Strategy & Concept Development
We turn ideas into structured, differentiated hospitality concepts that are ready for the market.
International Hospitality & Restaurant Business Consulting
Guillermo Roque ConsultingWe turn culinary vision into profitable businesses.
Hospitality · Strategy · Operations
Strategic consulting for restaurants and hospitality businesses — from concept development to operational excellence.
Experience across Peru · United States · Germany · Spain · Argentina · United Arab Emirates
The premise
Great hospitality requires more than a great concept. It requires a clear strategy, disciplined operations and a business model built to perform.
Operational Excellence
We help bring order to processes, standardise operations and improve the efficiency of the business.
Business Performance
We identify opportunities to strengthen management, control costs and make better business decisions.
The consultant
A chef’s understanding of the kitchen. A strategist’s view of the business.
Guillermo Roque brings close to twenty years of experience in gastronomy and hospitality, built across Peru, the United States, Germany, Spain, Argentina and the United Arab Emirates.
He works with owners, investors and operators who need more than recipes: a concept that holds together, operations that run consistently and decisions grounded in how restaurants actually work.
- years in gastronomy and hospitality
- ~20
- countries of professional experience
- 6
Recent work — Killa, Salt Lake City
See the experience
10concepts developed and opened in one year
Featured project
Mercado 28 | Lima, Peru
Innovation, development and creation of food concepts
Guillermo led the development and opening of ten food concepts in one year, across Mercado 28’s Miraflores and Surco locations.
Drawing on his international experience and the many culinary cultures he has encountered throughout his career, he turned ideas into innovative food propositions, combining creativity, international trends and commercial vision.
His work brought together product development, team training and operational optimisation, with a clear philosophy: to create memorable dining experiences where flavour, quality and guest satisfaction take centre stage.
See the full project- Lima International Airport
- No conventional open flame
- Sous vide · electric ovens · induction
- Centralised production
Featured project
Perú Suyo | Lima, Peru
Food development and culinary innovation
Guillermo led the development of several food concepts for Perú Suyo, a project at Lima International Airport, adapting the richness of Peruvian cuisine to a setting with demanding operating conditions and restrictions on the use of conventional open flame.
He designed culinary propositions that brought together tradition, international influences and contemporary techniques, using centralised production, sous-vide cooking and electric equipment.
His role ran from creating the concepts to training the teams and launching them, with one core aim: to offer an authentic, memorable dining experience that connects travellers with the flavours of Peru.
See the full projectServices
Advisory across the full life of a hospitality business.
From the first idea to a mature operation preparing to grow — each engagement is scoped to the stage and the decisions in front of you.
- 01 Restaurant Concept Development For entrepreneurs and investors creating a new hospitality concept.
- 02 Restaurant Opening & Launch Advisory For projects that need to structure their opening.
- 03 Operational Excellence For operating businesses that want to improve how they are run.
- 04 Menu & Product Strategy For businesses that need to strengthen their culinary proposition.
- 05 Training & Team Development For companies that need to strengthen their teams.
- 06 Ongoing Advisory For owners who want recurring strategic support.
Let’s build your next hospitality project.
Tell us about your business, your vision or the challenge you are looking to solve.
Discuss Your Project