solution offer.

The general objectives presented to potential customers are:

 

• Commercial opening (kitchen area).

• Cost Reduction.

• Optimisation of Human Resources.

• Improvements in Production.

• Research and Development of Menus A la Carte.

• Advice and Task Planning. 

• Update on Staff training and Education.
   

Customer Service:

• Study of Operations Area (Diagnostic).

  • Client.

  • Production.

  • Lay Out.

  • Purchases.

• Study and improvement of the company's needs (Solutions).

  • Client.

  • Elaboration.

  • Mise-en-place.

  • Conservation (follow H.A.C.C.P.).

  • Storage.

• Purchasing and Warehouse.

  • Raw Materials.

  • Rotation.

  • Quality.

  • Profitability.

• Research & Development in Menus.

  • Simplification and standardisation of products.

• Production.

  • Preparation and methods of production, packaging and transport.

• Human Resources.

  • Specific Training for all Levels of staff involved.

 

Hygiene and Food Safety:

• Specific HACCP manual for the customer.

• Control Plans.

• Procedures.

• Training and Implementation.

• Analytical Control (laboratory analysis).

 

Dietetics and Nutrition.

• Specific studies for each client.

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Digital marketing.

• Coming soon.

 

Accounting.

• Coming soon.

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Cleaning (equipment and geral).

• Coming soon.

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Maintenance.

• Coming soon.

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Decor.

• Coming soon.

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Kitchen equipment and supplies.

• Coming soon.

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Management Software App.

• Coming soon.

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Computing: Study of software modules

• Development of a software made “A la carte”  to Your Company with data collection regarding the programming procedure which is adequate to Your Company, made Together with the IT department.

 

 

 

• Planning:

 

1)   Graphic Interface

 

a.    Draft of Product’s Data Sheet and material List (Recipes)

b.    Draft of Work Center Sheet

c.    Draft of the customer’s preparation Sheet (Customer’s DNA)

d.    Draft of production planning framework

e.    Draft of frontoffice by Word Center

                                             1. Screen Templates

                                             2. Maps Templates

f.     Labels template to be created.

 

2)   Rules and assumptions

 

a.    Rules for creating material lists (Recipes)

b.    Rules for Planning calculations

                                             1. Standard Orders

                                             2. Orders Last Minute

                                             3. Production Calculation

c.    Definition of Quality Processes.

 

3)    Interfaces Sync

 

a.     Definition of synchronization processes with the various software

                                              1. For PDA

                                              2. Communication with commercial software

 

• Base Menu:

  •  Raw Materials

    • Treated Articles

    • Elaborated Articles

• Purchase and storage 

 

 

Design Workshop and Research on the creation and presentation of menus

 

Our company is mainly dedicated to the study and implementation of structural and operational services in the hotel and restaurant business. We perform specific studies to give answers a la Carte.

 

Culinary Gourmet 360º