This search always begins in the same place: the client´s internal kitchen. We come and peer into your pots and if necessary give them a stir to see what´s simmering there. As far as we’re concerned, there´s no other way. For a successful dinner, you have to look at the whole picture: from the ingredients, the recipes and the people who prepare the dishes to their presentation, the menu, the service, the setting and the expectations of the guests. The story of the satisfied customer who has already made another reservation even before finishing his pousse-café begins in the internal kitchen. Moreover, in 2012 Guy wrote a book about this approach to business communication ("De interne keuken", published by LannooCampus).