Establishments in duty
For when you’re already in business
Consultancy base on Coaching and management in critical moments. Concept and culinary rethinking.
FINDING CRITICAL POINTS
Evaluation report and identification of faults and critical situations that threaten the business model, quality and profitability.
PROCEDURES & METHODOLOGY
Application of control systems and methods that define the order of corrective actions in each of the areas. Procedures, methodology implementation and monitoring.
EQUIPMENT REQUIREMENTS
Proposal of equipment or special requirements needed to enforce the new operative control, systems and techniques.
REVIEW AND / OR RETHINKING OF CULINARY PROPOSAL
Proposals arising from the evaluation of the current menu concept and business financial situation.
INTENSIVE TRAINING
I can train the kitchen staff at your location, with the equipment and atmosphere they’re familiar with. Its effective and it will boost their confidence .
Memorable Culinary Experience
Enduring through time
By consolidating the structure and flavours in your kitchen. Your customers will notice it and will reward you with fidelity.
Don’t stay in the comfort zone
Innovate, create and develop. That’s all it counts this days to drive your culinary business in to success and uniqueness. Be different!
Anticipation
The surprise factor won’t be an issue no more. This help you go through the changing seasons in The Netherlands. Up and downs could be a straight line now…
Continuity
Advisory proposal to regulated and monitored the maintenance of the standards achieved.
