Development Concepts

• Provision of advice on creating and doing business in the catering industry
  
• Market analysis of competitors and evaluation of key success factors 
  
• Marketing rationale for the creation of any type of catering 
  
• Description of the conceptual idea of catering, type, category, topics, forms and methods of service 
  
• Description of infrastructure catering 
  
• Recommendations for zoning catering (depending on the stage of the project) 
  
• Definition portrait, basic services and the average check (formation pricing) in the institution
  

Branding and pozicionirovanie

• Recommendations by the name of the company
  
• Recommendations for the development of corporate identity catering (logo, letterhead, business cards, brochures, flyers, menus, attributes for the service - uniforms, serving items, etc.) 
  
• Branding company to raise its visibility and credibility customers to goods and services company. An audit of its compliance with the selected concept and its correction, if economic performance does not meet the business owners, and the product - consumers
  

Menu Development and preparation of flow charts

• Recommendations for basic assortment list of food and drink, advice on feeding of food and drink
• Prorabotka dishes on the menu
• Implementation of the preparation of all dishes on the menu developed and preparation of acts of elaboration and flow charts for each dish. (Results - Corrected menu, adapted by qualified staff kitchen and especially the organization of production and technological process, and preparation of maps
• Recommendations 2-3 suppliers for products in the context of each type of product / dairy, bulk, vegetables, etc. / 2-3 on drinks, 2-3 on consumables

Analysis of the current activity of the enterprise

• Analysis of current activities catering to the check-list based on the criteria the organization of production and technological process, the organization of services, quality of cooking and beverages. The result - a written report which includes recommendations to improve the efficiency of enterprise supply, standards and procedures that need to be introduced for improvement (optimization) of his work

Financial Expertise

• Analysis of financial and economic activities catering, budget assessment, management accounting
  
• Provide recommendations to optimize the key performance indicators catering 
  
• Development of management accounting and control 
  
• Development of the scheme of cash flows, documentation and goods in accordance with the type of enterprise features and organization of production and service 
  
• Provide recommendations for inventory and the formation of the accounting system, beverage, disposable funds, wealth, development of procurement policy. Recommendations for the automated control system 
  
• Investment plan. Determining the need for investment / project costing / financing of the project, timetable for implementation of investment 
  
• The financial plan and report on the income statement, balance sheet business, the calculation of cash flow performance evaluation based on the calculation of base rates, the calculation of profitability, sensitivity analysis, business, calculation of payback period 
  
• Determining the cost of the project catering together with the customer
  

Project Consulting production processes

• Assessment of planning decisions
  
• Score premises 
  
• Tehnologicheksoe design 
  
• Issuance of TOR design and construction organizations 
  
• The selection and placement of equipment, preparation of specifications for equipment manufacturing and processing equipment, inventory, furniture, utensils and other accessories 
  
• Performing assembly points for supplying communications plans 
  
• Practical advice on architectural and planning solutions industrial-technological, technical, warehouse and guest rooms, the distribution of functional zones and technology flows 
  
• Project Consulting production processes and the optimal format to provide services
  

Consulting catering services

• Preparation of specifications for the organization of catering
  
• Develop menus for catering events, depending on the complexity of events
  
• Preparation of annual budget catering
  
• Express-consulting organization catering to the territory of the enterprise customer
  

Education

• Banquet European cuisine - a master class
  
• How to open a restaurant - 6-hour seminar
  
• How to open a cafe - 6-hour seminar
  
• How to organize catering - 6-hour seminar
  
• Corporate catering - 6-hour seminar
  
• The Japanese Kitchen: A skill for beginners - a master class
  
• Cooking show in your sales room!
  

( The unique methodology of cooking in the room - Master / Class )

Russian to English translation
Our workshops - a great opportunity to socialize with good specialists practitioners, who will answer many questions and give you information that you will not get from books theorists who know the restaurant business on the books. All seminars and training programs developed by us independently and based on our own management standards classy restaurants and networking projects in different market segments.