Mantener Barcelona
Supporting the creation of a restaurant from the very first decision to opening day.
Mantener Barcelona was born with the idea of creating a contemporary Latin dining space connected to the gastronomic and cultural energy of Barcelona.
The founders, Chris and Daniel, approached us when the project was still just that: a vision, many decisions ahead, and an empty space full of possibilities… and problems.
Our role was to support the entire process of building the business from the very beginning. Not only from a culinary perspective, but also from strategy, operations, and the day-to-day reality of opening a restaurant from scratch.
- Lease negotiation and transfer.
- Site evaluation
- Project planning
- Team and construction coordination
- Operational design
- Spatial layout design
- Gastronomic concept
- Team selection and structure
Start well to avoid problems later.
The project started even before stepping inside the space.
We supported the client throughout the space analysis and negotiation process, helping assess whether it truly made sense for the type of business they wanted to build.
Because in hospitality, the problem often starts before opening.
It starts when you choose a space that doesn’t fit the operation, the concept, or the numbers.
We worked on:
- Rent and lease transfer negotiation
- Functional space assessment
- Operational analysis
- Initial project planning
- Definition of real business needs
The idea was simple:
to build a solid foundation before starting construction.
Coordinating a project where everything happens at once
Once the space was validated, the fun part began.
And also the most chaotic one.
Contractors / trades
Engineers
Interior design
Branding
Suppliers
Construction
Kitchen
Operations
Building a restaurant is quite similar to running a kitchen on a Saturday night: everything happens at once, and everything feels urgent.
Our role was to help structure that process, connect teams, and keep the project aligned with the founders’ original vision.
Without losing sight of what mattered most: the business had to work in reality, not just look good in renders.
Operations designed from the outset
One of the main pillars of the project was designing the entire operational logic before opening.
We worked on:
- Customer flow
- Bar operations
- Front-of-house circulation
- Kitchen organisation
- Relationship between service and guest experience
- Functional space layout
This is where you can tell whether a restaurant was designed or improvised.
Because poor circulation, a badly designed bar, or a kitchen without operational logic are paid for every single day for years.
A culinary proposal aligned with the city
We also developed the project’s culinary structure together with the founders, building a concept based on contemporary Latin cuisine with Mediterranean influences.
La idea era crear un espacio:
- Warm
- Urban
- Designed for sharing
- Dynamic
- Accessible
- With a strong identity
A proposal capable of connecting with both the local audience and the international energy of Barcelona.
Team building and opening
We also supported the search for key profiles to lead the restaurant through its opening phase.
We were involved in:
- Selection of front-of-house and operations leadership
- Head chef search
- Organisational hierarchy structure
- Definition of leadership roles
Because opening a restaurant is not just about reaching opening day.
It’s about building a team capable of sustaining the project once real service begins.
Results
Mantener Barcelona evolved into a fully structured and operational project, aligned with the founders’ vision.
A project in which we supported every stage of the process: from the earliest strategic decisions through to the final launch of the restaurant.
Because in the end, opening a restaurant is not just about having a good idea.
It’s about making a hundred different decisions pull in the same direction.
