Makeat is an innovation, design and product development studio focused on the gastronomic ecosystem. Based in Barcelona, we work at the intersection of thinking, making and experiencing, designing projects that transform ideas into systems, tools and experiences with real impact.
We understand gastronomy as a complex, living system where creativity, innovation, science, strategy, operations, technology and emotion coexist. Our work moves between analysis and creation, combining consultancy and design as two complementary ways of approaching the same challenge: understanding reality in depth in order to transform it with purpose.
Through Consultancy, we analyse contexts, processes and behaviours to define clear frameworks for decision-making, innovation and growth, and activate this knowledge through workshops, talks and tailored learning formats, designed to share methodology, align teams and open new perspectives. Through Design, we translate those frameworks into tangible solutions (products, tools, devices and experiences) where form, function and narrative are inseparable.
We work with materials, technology, processes and people. We collaborate with brands, operators and professionals from food, drinks, science, design and business, acting as a bridge between innovation and real use. From this way of thinking and making, initiatives like Tools by Makeat naturally emerge, expanding the possibilities of gastronomic design through creative tooling.
At Makeat, every project is an opportunity to explore new languages, question conventions and design with intention. We think through every detail, every texture, shape, scent and flavour, because we believe that meaningful impact happens when ideas are not only imagined, but carefully built.
At the core of our work are the methodologies that guide how we think and how we build. Food Thinking allows us to approach gastronomy as a living system, connecting culture, context, technique, experience, science, innovation and creativity to develop projects with depth and meaning. FAC.U² structures the journey from analysis to creation, helping us turn understanding into action with clarity and coherence. Together, these methodologies are embedded in every project we develop at Makeat, across both consultancy and design, ensuring that ideas are not only creative, but also solid, intentional and executable.
Lasarte | Disfrutar | SIPS | Macallan | Aethos Mallorca | America’s Cup | Azurmendi | Bellus | Bombay Shapphire | Dewars | Salmón Gurú | Grosvenor House JW Marriot Hotel | Jumpers | Levi’s | Mo Barcelona | Rocambolesc | Moet & Chandon | NeoSpot | Popitas | Bacardi | Lluc Crusellas | Carles Codina (Four Seasons Madrid) | Welbilt | Paradiso | Grupo Esencia | Le Tribute | Miquel Guarro | Hofmann | Mamzel Marbella | Mr. Porter |
We always start with the right questions.
At Makeat, consultancy is a space for applied thinking. We work with brands, operators and teams to analyse, redefine and optimise their models from the ground up, understanding gastronomy as a complex system where strategy, operations, technology and experience are deeply interconnected.
Our approach starts with a deep analysis of the context: objectives, processes, flows, resources, and user behavior. From there, we design actionable strategies that enable informed decision-making, reduce operational friction, and build more efficient, scalable, and coherent models. This way of thinking is also activated through workshops, talks, and knowledge-sharing formats designed to share methodology, align teams, and open new perspectives.
We don’t offer standard recipes. Each project is approached through a transversal perspective that combines Food Thinking, strategic design, innovation and technical expertise, transforming analysis into clear direction. This way of working also extends to the design and execution of gastronomic experiences and catering concepts for events, where consultancy becomes a live, tangible experience.
Areas of focus
We work with chefs, brands, and innovators around the world to turn imagination into matter — and we’re always looking for curious, restless minds to join us.
We value thinkers who build and makers who think. People who are comfortable with ambiguity, who see both code and cuisine as creative tools.
Carrer Ramon Turro, 5,
Barcelona, Spain 08005
+34 646 044 137