The restaurant world is varied and dynamic. Investors and owners often have different expectations than what and can often change the trends and expectations of those who invested in an activity.
With our decades of experience in the hospitality sector, we are able to mentor anyone who intends to start with a new project or to review and refine activities already in operation.
Are you unsure of the steps needed to carry out your new project?
Do you have a restaurant that does not earn what you expected?
How can we help you? Where do we operate? Why would you need us?
Our CONSULTANCY is completely CUSTOMIZABLE to your needs and your type of activity
WE COLLABORATE with you to create the most appropriate format
WE WORK both in the national territory and abroad
We FOLLOW YOU both physically and online
WE DESIGN your kitchen in order to optimize spaces and make the service organized and fluid;
WE EVALUATE what equipment is needed and how to arrange it.
We recommend you on how to customize your menus and your dishes
We create recipes and lists for custom purchases for your business
WE CHECK that the price of each dish is calculated appropriately (food cost)
WE OPTIMIZE resources and avoid waste
WE FORM and SUPPLY your staff both in the kitchen and in the lounge – bar
WE ANALYZE where and how it is possible to improve the service, organization and relationships between the staff
PHOTOGRAPHY of your dishes and your locale so you can advertise your business in an elegant way on social media and on your websites
“I entered the restaurant business in the mid-1980s. I have worked and traveled in many countries and I have been able to analyze various realities.
I have never accepted the quarrels that are often seen between the dining staff and the kitchen staff. This only slows down service making the dining experience worse for the customer.
I have worked hard to understand why this happens so commonly: in most cases, the answer is due to the lack of organization and rules tailored to the type of situation.
Avoiding misunderstandings, studying menus appropriate to the locale, having a systematic order, improving personal relationships, facilitating service and results ”
Matteo Casadio
Cooking Chef – Catering Consultant
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