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StartGastro

Who is the target audience?

StartGastro is designed for small catering businesses that want to raise the quality of their gastronomic offer, improve customer experience and optimize operational management. All while complying with current food quality and safety regulations. Ideal for:

  • Cafeterias
  • Individual restaurants
What does it consist of?
  • Menu creation and updating.
  • Application of new culinary trends.
  • Innovative proposals to attract and retain customers.
  • Implementation of key hygiene and quality measures.
  • Incorporation of new dishes: Design and creation of 5 to 10 dishes aligned with current gastronomic trends.
  • Recipe dossier: Detailed documentation with technical data sheets of the dishes (new and updated).
  • Cost control in the kitchen: Basic cost estimate of up to 10 dishes, ensuring competitive and profitable prices.
  • Review and implementation of HACCP: Hazard Analysis and Critical Control Points, with development of procedures for handling and cleaning.
  • Allergen management and prevention of cross contamination: Basic training for personnel in food safety protocols.
  • Cost control in the kitchen: Basic cost estimate of up to 10 dishes, ensuring competitive and profitable prices.

GastroÉlite

Who is the target audience?

Medium-sized companies seeking to improve the quality of their gastronomic offerings, improve profitability and remain at the forefront of culinary techniques, ensuring compliance with current food safety regulations.

What does it consist of?
  • Chart design and updating.
  • Exhaustive control of scandals.
  • Implementation of avant-garde culinary techniques.
  • Periodic audits to ensure compliance with regulations.
  • Design and update of menus and menus (twice a year): Six-monthly review and optimization to ensure attractiveness, profitability and alignment with customer preferences.
  • Cost control (advanced scandals of up to 20 dishes): Detailed cost evaluation and price optimization.
  • Sustainability development and waste management: Strategies to reduce waste and optimize resources.
  • Consultancy in avant-garde cuisine and technology: Implementation of innovative culinary techniques and applied technology.
  • Review and complete implementation of HACCP: Hazard Analysis and development of handling and cleaning procedures.
  • Food hygiene and safety training: Training of personnel to ensure HACCP compliance.
  • Quality and hygiene audits (2 per year): Announced or unannounced inspections to assess hygiene and operating conditions.
  • Food regulatory consulting: Ongoing advice on adapting to local regulations and legislative changes.

GastroImpulse

Who is the target audience?

Franchises that seek to maintain consistency and high operational standards, ensuring that each branch operates efficiently and profitably.

What does it consist of?

GastroImpulse is designed to ensure an optimal level of food safety, hygiene and operational management in all franchises, allowing for menu customization and sustainability strategies.

  • Updating and design of menus and menus (every six months): Adaptation to gastronomic trends and cost optimization.
  • Cost control and standardized scandals: Creation of scandals sheets for all franchises, optimizing cost and waste management.
  • Development and implementation of the HACCP system for all branches: Adaptation of the HACCP system and annual reviews.
  • Food hygiene and safety training (multi-branch): Standardized HACCP training.
  • Quality and hygiene audits (multi-branch): Periodic inspections in all franchises.
  • Allergen management and cross-contamination control: Unified policies and training to ensure food safety standards.

GastroFlex

Who is the target audience?

Restaurants that prefer a comprehensive and constant service with a reduced fee.

What does it consist of?

GastroFlex focuses on continuous and basic services with less investment of time and resources, offering continuous training for a long-term sustainable service.

  • Basic advice on menu optimization (2 times a year): Small menu adjustments to maximize profitability and use of seasonal ingredients.
  • Design and update of menus and menus (once a quarter): Periodic review to ensure an optimal and profitable offer.
  • Simplified monthly quality and hygiene audit: Quick inspections to detect non-compliance in hygiene.
  • Consulting on health regulations: Monthly remote consultation to resolve legal doubts.
  • Allergen management support: Annual review of internal procedures and basic training for employees.
  • Access to basic online training (on demand): Modules on food hygiene, food handling and allergen management, available on a digital platform.
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