Restaurant management:
- Advice on recipes and costs
- Bar drinks and costs
- Checklist formats
- Menu design
- Kitchen formats in general (recipes, costs, cleaning, rotation, preparations, etc).
- Events management
- Kitchen tutorials
- Collaborator manual
- Cooking manual
- cost per dish calculation.
- Flow control (clients)
- Operations manual.
- Cost of parts and inventories.
- Hygienic food handling.
- Hygiene rules in the kitchen.
- Waiters supervision.