I have been In the F&B business for more than 15 years. I specialize in operations management, scheduling, costing, recruiting, P&L, menu engineering, opening new outlets from scratch including the supervision of the MEP planning and implementation . I also can help in making al kinds of checklists (opening, closing, cleaning, maintenance, receiving, daily and weekly inventories, daily monitoring sheets, etc...) in addition to that I can analyze all the data related to an already running operation and the ability to reduce the running cost by finding faster and more accurate operation and guarantee great service and most important: Consistency My services include pre and post opening solutions as well, such as:
• Feasibility Studies
• Restaurant Concept Development
• Menu Development
• Training Manuals and SOP
• Recruitment
• Staff Training
• Operations Management
• Performance Analysis