Customized hygiene and safety protocol

• Changes in all SOPs for FOH and BOH

• Employees new hygiene and safety guidelines

• Guest arrival/departure procedures

• Safe and yet amenable service

Innovate

• Redesigning your Menu

• Sourcing locally and sustainably

• Developing your own retail products

• The new commissary concept: techniques and safety

Delivery made right

• Packaging secrets

• Quality preservation techniques

• Developing Ready-To-Cook Menu

The secret recipe to cost optimization

• Optimizing recipe costs

• Inventory optimization

• Optimizing staff load

Kitchen optimization

• Changing internal kitchen flow

• Redesigning workstations

• Training staff on new kitchen standards