Our motto is "well done and clearly spoken"

Focal points of our interests are Croatian gastronomic identities, history of food and food industry, ethnography and its connection to landscape and agricultural practices. We have dedicated ourselves to studies and researches of the food, customs and terroirs. Our activities include development of wine and gastro business concepts, wine and food events design and creation of the communication content with the aim of strengthening regional and local cuisines, connecting producers, restaurateurs and consumers. Our great interest is in regenerative forms of tourism and valorization of the gastronomy as tourist product . We believe that by doing so, we give prize and visibility to the Croatian gastronomic heritage and our gastronomic identity.

PublicRelations

Media relations are a tiny part of the public relations which are focused on building and nourishing the image of the brand. Our approach combines development of long term strategies, search for allies and partners, selection of channels, tools and tactics to reach target groups aiming to create and communicate well told, precise and consequently run message.

EventManagement

To create a concept is the first step. Careful thinking about the goals, messages and aim of event makes each concept tailor made and specific. Our method puts together interpretative techniques, highest professional standards and emotional components. Once when concept is approved, we move on to organization, execution and follow up.

Added value projects& Cobranding

Added value is sourced in experience and emotion, which go beyond a product. For our clients we match related stories, messages and values of two or more brands together, creating a tangible and exclusive added value. Such entities communicate a distinct and precise joint values, bringing benefits to cobranding partners.

Workshops& Masterclasses

More than decade of experience in hands-on workshops for restaurants, gastronomy and hospitality students, trainings for cooks or communication skills classes. Dozens of events for gourmet & wine lovers, distributors, food suppliers, chefs and producers’ associations. Masterclasses and workshops can include the rent of location and equipment.

Small producers& Winemakers

Should you like to enter HoReCa, you need to have a product in the right standard and adjusted to chef’s needs, from food processing to packaging. We can guide you through the process for meat products, diary produce and fish.
Services for winemakers include development of hospitality & tasting programmes and creation of bites or small dishes to pair the wines.

Restaurant Management& Consulting

Consultancy services for restaurants, small hotels and wineries include development of the business concept, creation of the supply chain, cost saving solutions and education of the staff.

About us

Irina Ban - Bonum et Clarum

Irina Ban, Communications & Project Management

Master`s degree in Philosophy and Comparative Literature
LSPR – Public Relations & Communications Certificate
Member of the association for heritage interpretation - Interpret Europe / courses: CIG
Member of the Slow Food network

Expert in strategic communications, special interest projects and events in gastronomy, wines and gastronomy tourism. Long standing experience in creation of communication strategies for both products and services and development of added value concepts. Profound experience in management and branding of the restaurant associations.
Especially interested in heritage in gastronomy, regenerative tourism and valorization of the gastronomy in sustainable tourism.

Zdravko Tomšić -Bonum et Clarum

Zdravko Tomšić, Chef consultant

Master Chef, 5th degree
Certified sensory analyst for meat
Member of the Slow Food network

Chef, who introduced principles of the Slow Food movement in Croatian restaurant industry, sticks to the motto: ingredient is the star of a dish, chef`s role is to give it the best possible voice. Having the title of master chef he participated the first MasterChef Croatia. He is also a lecturer at the Faculty of Management in Hospitality and Tourism, trainer at the Culinary center of the Agency for Rural Development of Istria and teacher at the high school for gastronomy, Aspira. During his career, dozen today`s well known chefs worked in his kitchens, side by side, some as sous-chefs. Today he works as consultant.