OPERATING AND STANDARDS MANUALS
IT OFFERS A HOMOGENOUS IMAGE OF ALL YOUR SERVICES
THE REST OF SOLUTIONS THAT HELP YOUR BRAND TO BE A LEADER IN THE F&B SECTOR BASED ON TWO KEY CONCEPTS: STANDARDIZATION AND MANAGEMENT
We create and develop Operating and Standards Manuals in Food & Beverage area for independent points of sale or those we find in hotel and restaurant chains. The objective of these procedures manuals is to offer a homogeneous and unique service to the client, being able to recognize the brand anywhere in the world and differentiate it from other competitors in the market.
We immerse ourselves in what to do in your company to know and analyze all those processes that are necessary to detail, with the only purpose that the visit of the clients to your place satisfy their expectations.
What type of Operating Manuals do we develop?
- Restaurant Operations Manuals.
- Conceptual Manuals.
- Procedures Manuals.
- Operational Process Manuals.
- Service manuals.
these are our profits for you
Trust professionals in this area who will watch over your project and set the direction for success.
Your brand will be recognized anywhere in the world thanks to a homogeneous operation and philosophy.
Breathe easy! We will do our best so that your project doesn't stray from its objective or market position.
LEAVE THE MANAGEMENT OF YOUR F&B DEPARTMENT IN GOOD HANDS
One of the formulas that improves the profitability of gastronomic and hotel spaces is Management. Through it, we assume the management of the Food & Beverage Department of these spaces, as well as all those processes and tasks derived from it, in order to provide added value to the department and improve results within the company itself on this issue, that influences improving the clients satisfaction and revenue.
Therefore, we act as support for these spaces in terms of Food & Beverage, not only advising and assuming the direction of the department, but also being responsible for their management at different levels: operational (talent Acquisition, training, service procedures , employment relationship, indices and indicators of Food & Beverage management, cost and financial control, application, management and control of operating standards, etc.) and conceptual (branding, interior design, decorative elements, culinary concept, Marketing and Communication advice) , selection of the FF&E, FOH and OS&E, etc.).