For before you start…
Be a Restaurant, Café, Lunchroom, Sushi Bar or whatever is the Culinary Concept you’re opening, you’ll need to go through the following phases to accomplish a successful business model.
Conceptual development/ Culinary Proposal
Creation and / or refreshment of the concept. Design, structure and menu creation.
Design & Distributio
Optimizing the distribution of the spaces and areas of the kitchen
Direct advise on equipment acquirement and budget analysis
Operative System, Control Methodology
Control systems and methods that define the order of the actions in each of the areas and activities.
Assertiveness in hiring the right staff and specially when you’re opening, is Key. I can manage the hiring, interviewing and selection of the kitchen staff.
After kitchen is settle and staff is hired I will train them according to your pre-stablished concept.
Memorable Culinary Experience
Thanks to a kitchen map you’ll always have control on the kitchen. It doesn’t have to be an unknown place anymore.
Unforced errors also cost time, not only money. Save this having me as your ally.
Peace of mind
I’ll be with you from the start, the during and the after.
Is not an expense
What you’re investing in advisory It will come back to you with goods