About
Excellence shows in what you deliver.
Your brand’s value comes from how people feel when they experience it.
Renan Faria Martins
Founder of RS Hospitality Consultants and founder ofSfiha's
I started selling food from home through Facebook. Over 10 years in the US market, I grew that venture into an operation with storefronts, centralized production, and franchises. Today, I help other entrepreneurs build their own paths.
Milestones along the way
- 2016
- Started selling food through Facebook.
- 10 years
- Hands-on experience in the US market.
- 3 company-owned locations
- Developed as the operation expanded.
- October 2026
- Sale of the brand to a business group.
Our journey
From my home kitchen to a structured business
2016
The beginning
Making food at home, promoting it on Facebook, and connecting directly with each customer. That's how I started developing products, understanding demand, and building the brand.
Construction
From recipes to daily routines
The work grew to involve much more than cooking: suppliers, costs, pricing, service, staff, and processes to keep quality consistent day to day.
Development
A framework for growth
The business grew to three company-owned locations, a production and distribution center, and a franchising structure, with plans to expand across the US.
October 2026
A new chapter
I sold the brand to a business group, bringing my time as owner to a close. The experience I gained along the way is the foundation of my work at RS Hospitality Consultants.
What this experience can bring to your business
I understand the decisions and responsibilities that come with running an operation. My role is to help you set priorities and turn plans into action.
- 01
A clearly defined product
Product, menu and recipe card development to support quality, consistency and pricing.
- 02
A clearer picture of your numbers
Review costs, pricing, and waste to understand your bottom line and find opportunities to improve.
- 03
A more organized daily routine
Purchasing, inventory, production, and service processes tailored to your business's size and day-to-day needs.
- 04
A better-prepared team
Training, clear responsibilities, and guidance for front of house, back of house, leadership, and management.
- 05
More sales opportunities
Aligning your product, presentation, and guest experience to encourage more purchases and repeat business.
- 06
A foundation for expansion
Preparing locations, franchises, and production and distribution centers while preserving brand standards and know-how.
Your business doesn't have to be a certain size to get started.
Whether you're developing an idea, running a small operation, reorganizing a restaurant, or getting a restaurant group ready to grow, we start with where you are, the resources you have, and what you want to build.
Get started
Clarify your idea and plan your first steps.
Improve
Fix what's not working and help the operation reach more of its potential.
Expand
Build the processes and structure to support growth.
Whether you need targeted guidance or a broader project, we'll define the scope around your needs.
How I work
Understand before recommending
Get to know the operation, listen to the people involved, and identify what really needs attention.
Focus on what makes a difference
Prioritize actions based on their importance, feasibility, and impact on the business.
Put guidance into practice
Develop solutions the team can put into practice, within the agreed scope.
Beyond my own businesses, I've also shared my knowledge and volunteered guidance to other restaurants and foodservice business owners.
A great experience brings guests back. A strong operation needs to turn that into results.
I'm here to help you bring your product, team, and management together, identify revenue opportunities, and execute with a focus on profitability.