We will help you assess the current state of internal processes and strategies so that, through awareness, the overall functioning of your organization is improved.
- Creation of an action plan based on the analysis of the cost of raw materials.
- Adaptation of assortment in relation to work capacity.
- Creation of programs for effective inventory management.
- Establishment of operational procedures and KPIs for correct measurement.
- Implementation of programs for training of kitchen and FOH staff.
Our work starts with evaluating the structure of the workflow, the segmentation and division of assignment among the members of the organization to know how they relate to each other in order to help our client to optimize service and final product.