Every business is unique in its needs. To capitalize on its strengths and overcome various challenges and setbacks it is important to have a comprehensive assessment of the key operational factors before planning action. The role of the chef consultant is to provide this initial assessment and a set of clear recommendations designed to move the business forward in order to achieve a greater success.
Restaurant & Hotel Outlets Opening
Services for Standing Restaurants
If you want to take your restaurant to the next level, we’ll bring our consulting skills to where you need it most. Or, if your restaurant is facing big challenges, we’ll help you to quickly identify the major issues and work out a plan to get you back on track in a fast and affordable way.
Services for Startup Restaurants
If you’re starting a stand alone restaurant, or culinary operations within a hotel, now is the most important time to consult with an expert. We can guide you to manage the typical pitfalls that face all restaurant openings.
Services for Restaurant Developers
We’ll be your one-stop resource for: Planning, Design, Concept, Branding, Decoration, Front and Back of the House Operations, Menu Engineering, Suppliers, Product and Ingredients Selection, Technical Records and more. Supporting you with the handling details, all the way to the opening hour and handing the key to you.
We’ll address all your concerns including: Traffic Flow, Hiring the Culinary, Stewarding and Service staff, Planning the Optimal Layout, Choosing and Buying the Right Equipment, Setting and Enforcing HACCP Standards, including the Crockery, Cutlery and Glass.
RM Consultancy can provide knowledge and skills in the following areas:
Assistance in Restaurants & Hotels Pre-opening
Culinary Task Force for Emergency Services in Restaurants and Hotels Globally
Restaurants Kitchens and Kitchen Equipment Designing
Development of Restaurant Concepts in the specialties of: Healthy, Vegetarian, Vegan and More.
Personalized and Tailored Menus for Nutritional and Dietary Needs and Food Allergies
H.A.C.C.P Standards Design, Auditing and Enforcement
Culinary Staff Training in Continental and International Cuisines
Menu Engineering and Menu Design in any known cuisine
Use, Application and Training in the latest Culinary Equipments
Expertise & Assistance in Culinary Promotions, Trade Shows and Consumer Shows
Food Styling & Presentation techniques
Special Dinners and Events for Promotions, Launchings, VIP and Celebrities Review existing kitchen operations
Realistic and cost-effective kitchen design and sourcing of equipment
Awareness of ‘up to date’ culinary trends, modern and traditional techniques
Costing of food and kitchen operations
Training kitchen service staff in the menu and general product knowledge
Promoting high level of kitchen organization including safe food handling and storage