INTERNATIONAL FOOD & BEVERAGE CONSULTANCY

SERVICE

1. Economical & Financial Management of a Restaurant.

• Elaboration and draft of the financial situation.
• Cost control of all the products.
• Purchase policy and systems of control.
• How to maximise the revenue and the profit.

2. Efficient Leadership and Human Resources

• Recruitment and selection.
• Standards setting.
• Motivation and team work.
• Get the best out off your team
• Management of the quiet time.
• Wages control
  

3.  Marketing and Management of a Restaurant.

• Marketing of a restaurant depending on the concept and facilities.
• Planning of the menus.
• Attention to details and establishment of the type of service to offer.
• Sales strategy.
  

4. Other aspect of the industry

• Hotels
• Banqueting, fast food, outside catering…

5. Operating procedures and skills technique

• Knowledge of the market and the competition
• How to design your product efficiently
• How to design each area to maximise the performance (bar, kitchen, dinning room, storage rooms…)
• Operating procedures for each area
• Awareness of different type of cooking skills and products available (vacuum packed technique, healthy food, special diets)
• Health & Safety obligation
• C.E.E. Quality certificate norm ISO 9002

ADDITIONAL ACTIVITIES

• One to one professional consultation for Head Chefs
• Advise on organisation of catering events (cocktail reception, gala dinners, buffets…)
• Kitchen skills training course.
• Customer service and expectation conference
• Speciality training course (vacuum packed products, cigars, coffee, olive oil etc…)
• Cooking workshops for groups
• Training on the understanding of a Profit and Loss account
• Analysis of all critical points in a kitchen

Tel: +34 96 649 11 61
e-mail: catering@lasort-restaurante.com