Company profile
We believe in conceptual innovation, creativity, understanding the customer’s needs and developing a memorable culinary experience that remains with the customer long after they have left the restaurant. This is based on the belief in ‘service as marketing’.
We focus solely on the food and hospitality services industry with a clear understanding of the dynamics that drive this industry, and an ability to put multiple elements to work in a holistic and actionable manner.
We heeded the calls of entrepreneurs, managers and investors, and gained valuable experience and special expertise by working hands-on and not just in theory.
Our experience has taught us that success relies on a strong team with diverse skills and capabilities.
Our vision
Our 20 years of experience in the field in Israel and around the world are an asset for entrepreneurs.
We believe in creating a clean and tidy workspace that will yield a return for the entrepreneur, the staff and the customers.
Clients who seek our services wish to solve the most complex challenges and realize their most ambitious goals. We are here to help management teams bridge the gap between what happens inside and outside the business, and support them with imagination, creativity, formulation and realization of a business vision. We achieve this by reinforcing and stabilizing the business and its resources with an outlook to the future.
Our vision is a world where professional kitchen labor and management are synonymous with fun and fulfillment.
A good business is a profitable business that benefits all parties who are engaged in its operation.
Our mission
Our mission is to leverage our expertise and help you reach your goal and maximize your excellence. To integrate passion, dreams and reality.
It is well known that a business in the field of restaurants and hospitality is born out of a dream and a strong passion for creativity. However, in many cases, these elements are somewhat hindered when it comes to finance. This is where we step in to bridge the gap between the business’ potential and reality.
What drives us and helps us realize the potential both within and without our organization is the determination to significantly improve our customers’ situation so that they in turn will be able to provide their customers with a significant and memorable experience.
Customer experience is the name of the game in restaurants and hospitality!
Professionals
You may think of us as a research company, a think tank, an innovation lab, a management consulting or strategy firm; and you can confidently count on us to deliver on our promises of meaningful value, actionable insights and tangible results.
We make sure to work with the best professionals in the field in order to generate a holistic data set that will serve to realize our customers’ wishes and goals.
We know how to get the various professionals engaged with our goals.
Our clients often come to us in critical times for their organizations, therefore we feel a tremendous sense of responsibility to provide solutions in the most professional manner.
About Tzvi Avisar
Hi, I’m Tzvi Avisar and I take my clients’ dreams and mine very seriously.
I discovered the culinary industry when I was 21. I’ve always loved cooking. As a child, I grew up in a warm Jerusalem home adjacent to the famous Mahane Yehuda market. The market was a significant part of my life with its smells, tastes, people and friendly atmosphere, all of which contributed to my choice to become a professional in the field of food and hospitality.
Back then, I came across an interview in the Gourmet Wine magazine. In this interview, Chef Haim Cohen was asked to give one tip to young cooks who wished to succeed. Cohen said, “Go abroad, see the world, learn, gain experience and come back to Israel to put it all to use”.
So I took his advice seriously, even though it was not addressed to me personally, I enrolled in a school, bought a plane ticket and went to Barcelona to study at the Hofmann School of Gastronomy. At the same time, I started working in some of Barcelona’s leading restaurants such as Lasarte, Drolma and Nectari.
I had the privilege to manage Chef Fermí Puig’s kitchen in Barcelona. I was privileged to meet and work with Haim Cohen, take an active part in the management of his group’s various businesses such as Yaffo Tel Aviv, Dixie, Philadelphia, Cafe Pizzi and establish Microsoft Israel’s catering department with a central kitchen, 6 points of sale with different concepts and an events department. I participated in all stages from establishment to daily operation, including the recruiting of employees and training them to Microsoft standards.
I oversaw the establishment of the W Hotel, its beach restaurant and chef restaurant in Ibiza, from architectural plan to actual operation.
My many years of experience have given me the understanding of the pain points of entrepreneurs.
For the past 20 years, I have been engaged in all matters associated with gastronomy and hospitality, formulating menus, choosing concepts, and analyzing data from inventory to raw material costs and gross profit.
At present, together with the neater team, I visit Spain regularly for the purpose of business development, consulting and support for the W hotel and three successful restaurants on the island where I keep learning about the importance of customer experience and the ways to engage all five senses in the hospitality experience.
I have gathered and bundled all of my knowledge on how to run a successful restaurant into a practical, actionable and efficient method.
If you are dreaming of opening a successful restaurant, we at neater can help you fulfill your dream!