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• Training and refresher courses in various departments: kitchen, pizzeria and lounge directly at your facility in Italy or abroad, for different styles such as traditional Italian cuisine in the original style or nouvelle cuisine.  Education in market-demand for Italian creative cuisine.

 

• Courses for opening and management within in regional food and beverage sectors in Italy and specialty for Italian restaurant openings abroad. 

 

• Redevelopment, redesign and relaunch of new concepts in operational restaurants. (Bars, Restaurants, Pizzerias, Hotels, Estates) 

 

• Study and assessment of your business for development and application of new restaurant concepts

 

• Processing drafts menu, creating and customizing recipes with technical details, determining food cost of the dish, innovative techniques of cooking and food storage.

 

• Consulting for hotel hospitality and restaurants in the management and optimization food service; including human resources management.

 

• Evaluation of Restuarant Standards and Systems – establishing standards across the business; setting up systems to manage them.

 

• Menu Planning and Project Development - design, training and support of chef and kitchen staff. 

 

• Finance Management – establishing the financial foundation for your project or concept. Preventing uknown expenses.

 

• Suppliers – building your supplier network and expertise in Italian production,

 

• Front of House Operations Management.

 

• Staff Management and Hiring – finding the right people, training and keeping staff

 

• Service Skills- essential skills to differentiate your concept with specialty in Italian sequence-of-service delivery

 

• Packaging, marketing, communications and customer loyalty.