We start from the kitchen design taking into account a series of variables such as the type of food to prepare, production capacity, equipment needs, materials, location depending on the process flow, regulations.
Assembly of menus or menus depending on the profile of the restaurant, Training of personnel in the assembly of the different preparations.
Assembling cost sheets of all preparations in order to know in real time the cost and gross margin of each preparation.
Standard recipes so that the preparations always come out with the same quality regardless of who prepares them.
Assembly of processes such as purchases, receipt of merchandise, storage of raw materials, inventories and personnel management, all processes are delivered fully documented with their respective monitoring formats, each with their respective instructions.
Manuals of functions by charge and sanitation plan are delivered.
We provide support from the beginning of the process or from the establishment to the assembly of all processes.
Training all operational and administrative personnel in the assembly of all processes and in the use of management tools.
We also have both face-to-face and virtual packages.
We have different packages tailored to the needs of your establishment