Christofer Bengtsson
Restaurant & F&B Consultant – Norway
With more than 25 years of international experience from leading restaurants in Sweden, Norway, and Italy, I advise owners, investors, and hotel executives in the strategic development of profitable and clearly positioned food and beverage concepts.
My role is not to adjust menus.
My role is to develop integrated concepts that strengthen brand identity, operational structure, and financial performance.
Strategic Expertise
Concept Development & Positioning
Development of distinct, differentiated restaurant and hotel concepts with long-term sustainability and strong market positioning.
Executive Menu Strategy
Menu architecture built on identity, sourcing strategy, cost control, and contribution margins. Optimization of menu structure for profitability and operational execution.
Profitability Analysis & Operational Structure
Comprehensive review of operations, food cost, staffing, and kitchen systems with focus on margin improvement and efficiency.
Hotel F&B Strategy
Integrated development of restaurant, bar, breakfast, and event concepts aligned with the hotel’s overall brand strategy.
Leadership & Team Structure
Establishment of clear responsibilities, workflows, and competence development within kitchen and restaurant teams.
Client Profile
• Hotel executives seeking to strengthen their F&B positioning
• Investors establishing new hospitality ventures
• Restaurant groups pursuing strategic growth
• Established operations requiring repositioning or restructuring
Methodology
Each engagement begins with a structured strategic process:
1. Situational Analysis
2. Financial Review
3. Conceptual Direction
4. Implementation Framework
Advisory services are practical, measurable, and grounded in hands-on operational leadership.
Geographical Scope
Based in Grimstad, operating throughout Norway and Scandinavia.
Confidential Inquiries
For strategic collaborations or confidential discussions, please make direct contact.
Commercial Work & Food Styling
Do you need food styling for advertising, editorial projects or digital campaigns?
I collaborate with brands, publishers and creative teams to ensure that food is presented with clarity, precision and visual impact.
My work includes styling for publications such as Aperitif, Appetitt, Nord and other culinary magazines and editorial platforms.
Whether for cookbooks, campaigns, press imagery or digital content, I ensure that the visual expression aligns with the product’s quality and commercial positioning.
Open to brand partnerships and strategic product collaborations.
Interested in working together?
Share a few details about your project, and I will personally be in touch shortly. I look forward to learning more about your vision.
