About Cabij & Co

Restaurant consulting grounded in real kitchen experience.

Who I Am

I'm Teo, founder of Cabij & Co. My work focuses on helping restaurants improve menus, streamline operations, and implement practical automation.

Everything I recommend comes from hands-on experience running kitchens under pressure—where small inefficiencies become real losses.

London: Built and operated street food concepts across venues, pop-ups, and festivals.
Vienna: Developed a restaurant concept focused on Korean cuisine, menu structure, and operational systems.
International: Managed catering logistics for touring operations across multiple countries.

Menu design that drives margins. Operations that actually work. Automation that teams use.

I don't apply generic frameworks. Every recommendation is shaped by how real kitchens operate.

Whether it's menu clarity, operational systems, or automation, let's start with a conversation.