CONSULTING
GASTRONOMIC
Perfect synergy between gastronomy and food safety
Creation and Design of Letters and Menus
Development of menus and menus, menu updates, creation of seasonal and thematic menus, menu updates based on allergens, cocktail and cafeteria menus.
- We design innovative menus aligned with current trends, combining fresh ingredients and modern techniques.
- We optimize existing menus to improve profitability without affecting quality.
- We create customized menus for special events, guaranteeing unique and memorable proposals.
Kitchen Cost Control
This integrated approach not only improves profitability, but also enhances operational efficiency and business sustainability.
- Evaluation of the cost of ingredients and their impact on the profitability of the dishes.
- Strategies to reduce waste and maximize ingredient utilization.
- Scandals: Determination of the cost of production to set profitable prices.
- Training of personnel in portion control and preparation techniques to reduce costs without compromising quality.
Kitchen Cost Control
This integrated approach not only improves profitability, but also enhances operational efficiency and business sustainability.
Creation of data sheets: Documentation of recipes with precise instructions and exact quantities
Standardized cooking procedures: Development of manuals to standardize preparation and presentation techniques.
Implementation of quality controls: Procedures to verify the quality of ingredients and consistency in the preparation of dishes.
Consultancy in Avant-Garde Cuisine
- Introduction of new culinary techniques (molecular cuisine, sous-vide, etc.) to modernize and differentiate the gastronomic offer.
- Advice on the integration of advanced technological equipment to improve efficiency and quality in the kitchen.
Cutting-edge cuisine improves business by:
- Attract customers interested in unique experiences.
- Increase competitive differentiation.
- Raise the perception of quality.
- Allowing higher prices, which translates into higher profit margins.
Health and Nutrition Consulting
By prioritizing inclusion and health in our culinary offerings, we are not only elevating the customer experience, but also driving sustainable business growth.
- Creation of low-calorie, gluten-free, vegetarian, vegan and other special dietary needs menu options.
- Analysis of the nutritional content of the dishes to inform customers and improve the healthy offer.
Kitchen Operations Optimization
Ensures a high quality customer experience, promoting loyalty and business success.
Kitchen workflow analysis to identify bottlenecks and improve efficiency.
Implementation of standardized work procedures for each task, improving consistency and accelerating the training of new employees.
Implementation of sustainable practices, such as waste reduction and the use of local and seasonal products.
Strategies to minimize food waste and optimize resource use.
Sustainability in the Kitchen
By prioritizing inclusion and health in our culinary offerings, we are not only elevating the customer experience, but also driving sustainable business growth.