KITCHEN DESIGNING
We direct in implementation of a standard operating procedure (SOP) for building a central kitchen or restaurant to achieve consistency and facilitate an efficient service delivery. We are capable of providing with research and development for the pre-opening checklist of your hospitality business. We can help you develop a kitchen design strategy based on the concept of the business and provide a layout for the chefs to run the hospitality business efficiently We can enhance your business by transferring substantial amount of insight into the kitchen designing to help optimise the space and verify equipment utilisation across fine dining and five star bakery kitchens.
MENU ENGINEERING
We can guide you for starting your own chain by helping you enter into a research, planning and execution mode by working in a test kitchen with appropriate raw materials to select among the menu prototypes. We master in menu development, menu engineering, and menu pricing services based on the theme of the concept and in preparing recipe documentation to optimize the use of ingredients by recommending the right quantity and quality of raw material.
CULINARY TRAINING
Can provide training for kitchen staff to manage all day-to-day operations of the pastry and bakery section of the kitchen; to develop, design, or creates new ideas and items for pastry Kitchen and to plan production and develop seasonal offerings. Can provide training for establishing of baking bread unit and the usage of various bakery equipment. We specialise in training for bread making from different regions such as German, French, Arabic and Italian and also in training for preparation of variety of French pastries and delectable desserts from various regions.