CASESMORE THAN 5,000 PROJECTS
OVER THE LAST 44 YEARS

Tempo by Porsche

The first complete restaurant carrying the Porsche brand requirements. Located in the new technology district of São Paulo, on Rebouças Avenue, connecting the south zone to the city center. A venue with 120 seats, quite stripped-back, at times not feeling like a typical restaurant. A Porsche will always be on display. Willing to [...]

Legião da Boa Vontade

Operational Conditions Diagnosis

Institutional Food Unit located in the Barra Funda neighborhood in São Paulo, serving children, youth and employees, totaling approximately 2,000 meals prepared daily in the central kitchen and distributed across 4 restaurants.

Japaratinga

Physical Conditions Diagnosis

All Inclusive Resort. In the heart of the Costa dos Corais, right next to Maragogi, Japaratinga is an almost unexplored natural paradise. Paradisiacal beaches, coral reefs, natural pools and lush nature are common features in Japaratinga. The hotel has capacity for 850 guests.

Bourbon Atibaia Convention & Spa Resort

Functional Project – Equipment Physical Implementation

Bourbon spans 400,000 m², featuring 550 apartments, 3 restaurants, convention rooms with capacity for 1,200 people, exhibition halls for 5,000 people and banquet facilities for 1,700 guests. 

Electrolux

Distribution and Restaurant – Functional and Complementary Project

Kitchen designed to produce 1,200 meals at lunch peak and 3,000 meals per day, serving factory workers, administrative staff and management.

Santa Massa

Audit and Functional Project

Santa Massa is a food industry located in Santa Cruz do Rio Pardo/SP, producing traditional garlic bread, spicy garlic bread, pork rinds, sweet bread and small rolls. The factory currently has a production capacity of 25,000 garlic breads per hour. At FSone we developed the functional executive project, physical equipment implementation, [...]

Clube Med Resort Mogi das Cruzes

Central Production and Satellite Restaurants – Functional Project

Gastronomic complex designed to serve up to 7,500 meals per day. The project was developed using advance preparation techniques.

Restaurante Funchal

Goals Plan – Ongoing Advisory – Operational Implementation

A refined and diverse gastronomy restaurant, located in Riviera de São Lourenço, SP – in an elegant and traditional setting, with 4,500 monthly visits.

Santander

Auditoria Física de Equipamentos

A FSone foi contratada para Diagnosticar in loco a existência e possíveis “não conformidades” físicas de cada um dos equipamentos das áreas de Alimentos e Bebidas.

EDP Energia – Usina Santo Antônio

Treinamento e Auditoria Operacional para a Cozinha

Restaurante Institucional com capacidade de atendimento a 10.000 refeições dia com 3 serviços principais e 3 secundários distribuídos nas 24 horas do dia e sete dias por semana.

Estação Baguete

Goals Plan

Estação Baguete is a buffet-style restaurant, bakery and confectionery located in the city of Ourinhos-SP. A place where sophistication, product quality and a sense of warmth and happiness are the greatest attractions for its customers.

Pagrisa Pará Pastoril e Agrícola S/A

Projeto Funcional- Projetos complementares e Implantação Física do Refeitório de Funcionários.

A  PAGRISA é o único empreendimento da agroindústria paraense no setor sucroalcooleiro, ou seja, na produção de açúcar cristal e de etanol (álcool anidro, utilizado na mistura com a gasolina e álcool hidratado, usado diretamente nos veículos flex).