Tres_Chef_charms_consulenze_posate

CONSULTING SOLUTIONS WITH IMMEDIATE IMPLEMENTATIONE

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MANAGEMENT ANALYSIS

• Equipment Control and inventory •
• Ingredients and food Supply - storage management •
• Cost: Meeting with suppliers, staff •
• hygiene Measurements according to HACCP controls •

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ORGANIZATION OF DEPARTMENTS

• Staff Training directly in the hotel or restaurant kitchen •
• Highly qualified staff research (waiters, cooks) •
• Team management (organizing tasks, schedules, time off, salaries) •
• The dining room service with qualified waiters: the service is 40 percent responsible for the success •

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CREATION OF ATTRACTIVE MENU

• Improves menu and wines selection •
• Elaborate a creative menu based on the territory and competition •
• Total respect for the restaurant identity •

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PRESENTATION AND IMAGE OF THE RESTAURANT

• Food presentation: plate decoration •
• Dishes purchase by type of cuisine •
• Create an atmosphere where guests are happy to return •
• Design suggestion in the restaurant •

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MORE ABOUT START UP CONSULTING:

• Brand Creation based on the geographical location, competitor and on the restaurant philosophy •
• The type of food: Organic restaurant, vegetarian/ vegan, gourmet, slow food, street food, etc. •
• Continuous inspection by our team of chefs at the beginning •
• Contact with our best suppliers to get the best value / quality price from the beginning •

DISCOVER OUR farfalla ADDITIONAL SERVICES

WORK WITH US

Should you wish to become part of our referred team Tres Chef, please contact directly the management and send your curricculum vitae and references to the email [email protected]

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