• Develop a sales growth plan and implementation of revenue strategy.
  • Develop and implement an activity yearly calendar to maximise revenues.
  • Cost analysis and stock control programmes.
  • Budgeting, forecasting and business planning.
  • Develop actual culinary product.

We will start by performing a walk-through of your operation, paying close attention to your procurement procedures and your teamwork allocation; we will make recommendations based on our findings for you to implement.