We know the kitchen as well as the brand.
Not only the storytelling around food. Not only the culinary production. Both.
Élise worked in marketing, communication and events before training as a cook and working in demanding kitchens. The studio brings the two together: think like a creative, understand like a strategist, make like someone who knows the kitchen from the inside.
From the idea
to the plate.
Food concepts
New restaurants, cafés, corners and pop-ups. What you serve, to whom, and why it should exist.
Menu development
Writing, editing and testing menus that are clear, coherent and good to cook.
Offer development
Formats, pricing logic and moments of the day that make the offer work.
Culinary direction
A culinary identity for a place or a brand, and the recipes that carry it.
Food branding & creative direction
Naming, tone, visual direction, tableware and photography around food.
Guest experience & activation
What happens around the plate: service, rituals, events and brand activations.
Your menu doesn't need therapy. It needs editing.
A long menu is hard to cook and hard to choose from.
We look at your menu, your kitchen and your team. We keep what makes your place yours, and help you let go of the rest.
Hospitality &
food businesses.
To think, or rethink:
- the offer,
- the culinary identity,
- the menus,
- the experience,
- the brand.
Not another creative food agency.
Kitchen + brand thinking
We know the ground of the kitchen as well as the ground of the brand.
What happens around food
The table, the space, the objects, the people, the service, the atmosphere.
We think and we make
From the idea to its execution. From the concept to the service.
Our own culture
Dinner Series, curation, collaborations. Lindo lives beyond client work.
Got a table, a brand or an idea? We're listening.
A private dinner, a launch, a menu that needs editing, a restaurant that needs a point of view. Tell us a little, and we'll come back to you within two working days.
Who is coming? Where are we?
Why are we gathering?