Sébastien Laval.

What's the new trend in food and beverage? It may be consulting.

Sébastien Laval, who has spent time at a number of hot-spot restaurants including BCN, MAD, Musaafer, and La Table, has formed his own food-and-beverage consulting firm called Laval Hospitality. Through the company, Laval will offer services like master planning, conceptualizing, project management, design oversight, training, and staff placement.

The move comes at a critical moment for hospitality companies across the Lone Star State. With restaurants and bars back open at 100 percent capacity, but without full staffs while trying figure out how to best serve people in a post-lockdown world, food-and-beverage operations may be lacking the guidance necessary to adjust and thrive. That's where a consulting firm like Laval's can make a big difference.

"The food and beverage sector in Houston is poised for an incredible rebound following the shutdown last year," said Laval in a press release.  "With our team of industry veterans whose deep relationships in Houston and more than a century of combined experience in both signature culinary operations, financial growth, and employee development, we hope to bring a unique expertise to the marketplace that will improve customer service with customizable training programs and operational efficiencies that will elevate the guest experience."

A few Houston hospitality veterans are joining Laval Hospitality, including chef German Mosquera of Verdine; Eddie Massa (Clé, MAD); Jerome Smojver (Lakeside Country Club); Julien Nolan, whose past includes working with French luxury brands; and Nicolas Nguyen, who has done front-of-house work.

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