International Restaurant Consultancy & Kitchen Consultancy
Special merits are required in order to work in the kitchen and service departments, which are actually separate departments in the food, beverage and accommodation sector, but are successful when combined with each other as a whole. In this regard, manual dexterity, vocational training and experience in line with knowledge create the peaks of success that result in craftsmanship.
In our profession, after a special request, any lack of knowledge is eliminated. Since it requires a separate skill to be able to see who needs what information in kitchen and service employees after the necessary examinations, relevant businesses receive consultancy services for success-oriented targets in the areas they need.
These services sometimes reach their success-oriented goals with vocational training and one-to-one practice beyond just consulting services.
After the necessary determinations about which of the relevant trainings should be, sometimes the knowledgeable and experienced consultants decide on the subject, and sometimes the experienced business owners. Ultimately, it aims to increase the service quality focused on Guest Satisfaction or to standardize the services provided.
Establishing your standards in your business means that your regulars who are satisfied with your services will also form over time...
Quality does not mean that a product is very good. Quality means standard and " sustainability". It is important to be able to consistently produce a product as a standard. This means that, for example, in food, Artisan Dishes, beverage and accommodation businesses, a guest who liked a meal 3 months ago can find the same taste in the same way when he arrives 3 months later. We can add to this the standards of behavior and attention of service personnel.
Who Wants to Work With Me? What are my Service Areas in
Kitchen Consulting and Beverage Food Consulting?
* What are the Restaurant Concept Types? Restaurant Concept Examples,
* How to Make a Restaurant Opening Budget?
* How to Prepare a New Restaurant Budget?
* Those who want to have a new How to Design a Menu,
* Seeking New Food Trends & Restaurant Trends in 2022,
* Why My Restaurant Fails, Why My Business Is Bad, What Is The Solution, Those Who Are Seeking,
* Those Who Want to Have a Grand Opening in the Restaurant,
* Those who want to make a small opening in the restaurant,
* Those Who Will Open New Restaurants, System and Operation of the Whole Restaurant (Small Opening and Grand Opening Min. 6-7 Months)
* All Kitchen and Service Vocational Trainings ( depends on the Restaurant Concept and the current education level of the employees)
* Food and Beverage Businesses That Have Opened Restaurants Before But Couldn't Achieve The Restaurant Succeed They Wanted,
* Those who aim to change the concept by buying a ready-made restaurant with attractive prices,
* Those who want to increase their service quality by buying a new restaurant,
* Those who want to open a new restaurant and those who want to get support on related issues,
* Boutique Hotels with International Standards
* How is Menu Engineering Applied?
How can I reach Turkish cuisine chefs?
* 4 and 5 star or boutique hotels in the city or touristic that will be newly opened with the Kitchen Planning in the First Kitchen Installation.
* Installation of First Kitchen Units in Star Hotels with International Standards (Urban or Touristic)
* How to Open a Steak Restaurant with the Purpose of Certain Success, Those Who Want to Get Information About the
* Features of Steakhouse Restaurants,
* Food And Beverage Restaurant Menu Designs (Those Who Want to Change the Menu)
* Those Who Want Patented Meals Only for the Related Business,
* Those Who Only Want Cooking Techniques Specific to the Related Business,
* Those Who Want New Unique Meal Designs Only for the Related Business,
* Especially those who want to create Kitchen Management, Organization, Cost-Cost, Surveys and Forms,
* Those Who Want to Create Restaurant Management Circular and Restaurant Management Reports on Relevant Issues,
* Those Who Want Special Presentation Techniques To Raise Awareness For That Business Only,
* Private State Meals at Home and Abroad,
* The Relationship between Service Errors, Service Compensation Strategies and Customer Satisfaction in Restaurant Businesses...
* Private Holding Board of Directors Meals in Turkey and Abroad,
* Banquet, Protocol Organization services for Corporate Companies at home and abroad.
* Those who want to get information about Kitchen Planning in restaurant kitchen or hotel kitchen,
* Those who want to get information about Kitchen Units in Industrial Kitchens,
* Those Who Want to Have Activity & Banquet Menus Made in Existing or New Restaurant and Hotel Businesses,
* Those Who Want to Have Sample Restaurant Menus and Menu Types in New Restaurant and Hotel Businesses,
* Menu Planning in Restaurant and Hotel Businesses, Those Who Want to Have Optional Menus,
* Those Who Want to Get Support on Issues such as Menu Analysis and Menu Management in New Restaurant and Hotel Businesses,
* Those who want to have Kitchen Design in luxury restaurant kitchens,
* How to Become a Desired Culinary Chef in International Gastronomy?
* Those who want to learn about their Cooking Equipment needs in Kitchen Types,
* Those who want to have a Kitchen Organization among those working in restaurant kitchens,
* Those who want to determine the Characteristics of the Kitchen Staff in the hotel kitchens (Turkish Cuisine Chefs),
* Those who want to eliminate the connections and organizational deficiencies between the Kitchen Types in private kitchen organizations,
* Those who want to increase the level of Efficiency in Kitchen Management in à la carte restaurants with international standards,
* What Is Steak From The Best Meat Types? What are the Original Steak Varieties?
* Those who want to receive Culinary Training According to How to Make a Restaurant Menu and Restaurant Concept in highly refined kitchens,
* Those who want the connection and organization of the kitchen departments in multi-purpose organization kitchens,
* Those who want to have Industrial Kitchen Planning in restaurant kitchens or city hotel kitchens,
* Those who want an audit on Operator Blindness in their restaurant or hotel business(Mystery Shopper Practices),
* Those who need Kitchen Consulting & Kitchen Consulting in European and Asian countries,
* Those who need Restaurant Consulting service in high kitchens,
* Those who want Food and Beverage Consulting service with the aim of increasing turnover in service and kitchen departments for different purposes,
* How Is Meat Aged? What Is "Dry Aged"?
* What are the Hygiene Rules in the Gastronomy Sector?
* What is the Relationship of the Main Kitchen with the Other Sections?
* Those who want Menu Consulting with the aim of increasing the service quality for different reasons,
* Those who are thinking of getting Restaurant Concept Design and Consultancy in order to be one of the best restaurants in the city,
* How to Build a New Restaurant Kitchen? those who think, How to Set Up a Restaurant Kitchen?
* How to Make a Restaurant Menu, considering that the current menu is insufficient? those who say,
* Considering that the concept is now obsolete, What is the Restaurant Concept? How is it created? those who research, How to Create a Concept?
* How to Open a Restaurant? How to Open a New Restaurant, Those who want to find themselves in the gastronomy sector by saying,
* What should I pay attention to not to do something twice when opening a new restaurant, those who think
* Those who do not want to fall into the Most Common Mistakes When Opening a New Restaurant,
* What's the Sauce, which is nowhere to be found in its new restaurant? How to Make Special Meal Sauces? those who research,
* Those who want to receive Foreign Turkish Chefs and Chefs in TurkishCuisine Services related to Turkish cuisine outside of Turkey,
* Gastronomy enthusiasts who want to raise awareness with New Restaurant Projects...
* Those who want to get support about Hotel Kitchen Organization in city hotels or seasonal hotels in new studies.
* Those Who Want to Establish a New A la Carte Kitchen, How to Install an A la Carte Kitchen? What Are its Features?
* Those Who Want to Have a New Show Kitchen, Open Kitchens Established,
* Those who want to make a real restaurant promotion in different sizes and suitable for its purpose,
* What is Levantine Cuisine? What is the Levantine Called?
* Those who want to establish a chain brand restaurant from the beginning, Most Successful Restaurants ?
* Those who want to have Open Buffet Hotel Menus in Example Hotel Restaurant Concepts,
* Those who want to learn about the importance and features of the restaurant food menu,
* Those who want to study about Mevlevi Cuisine in Trends in Gastronomy,
* Those Who Want to Increase the Quality of Service Focused on Guest Satisfaction, Factors Affecting Customers in Restaurant Management,
* Which Kitchens Are My Working Concept?
My Service Areas Sample menu making, design and applied vocational consultancy services from A to Z in the kitchens mentioned below;
Why Is My Restaurant Failing? Why Is My Job Bad, High Restaurant Concept Types and Service Areas in the Field of International Cuisine,
* Rich and Rooted Ottoman Palace Cuisine Concept, Ottoman Food Culture,
* Old Istanbul Cuisine Concept,
* Traditional Turkish Cuisine Concept,
* Mediterranean Cuisine and Mediterranean Cuisine,
* Vegetarian Cuisine,
* Traditional Anatolian Cuisine Concept,
* Steak Restaurant with Special Preferences,
* Asian and Arabian Cuisine Concept,
* Indian Cuisine Concept....
- And as I have stated in the Picture Frames from the World in my International Professional Studies in 3 continents and over 400 thousand km in the Kitchens, I personally provide consultancy services in the above-mentioned areas, but with my Professional Team when necessary, based on my Professional CV.
But my advice and preferred working order is to train the personnel found by the enterprises themselves in the desired level as the own team of the enterprise and to train them professionally with the desired characteristics...
All these are primarily shaped according to the service options that will be requested by me. It is important which service or services any business owner or institution wants from me. After preparing the feasibility of options on the needed issues, I present the work program with time, cost and " target " results in line with mutual agreement.
You may want to read the other articles that I see as the following resource in professional kitchens...
* Historical Development of Cuisine in the World, What are they?
* What is the Food & Beverage Department Organization Chart?
* What is Gastronomy and Culinary Science?
* What are Kitchen Sections in Professional Kitchens?
* A Critical Look Special Meal Photo And Food Stylist, How to Make Special Food Sauces, What is Sauce?
* What is the Cultural History, Food History of Food in Gastronomy Studies?
* What is the Sous Vide Cooking Method in Modern Kitchens?
* What are the Cooking Techniques in Professional Kitchens?
* The Place of Turkish Cuisine in Fine Dining Restaurants Today
* Attention To Be A Permanent Restaurant Owner, What are High Cuisine, Avant-garde Cuisine and Refined Cuisine?
* What are the Views on Molecular Gastronomy in Parofesional Kitchens?
* What is Professional Hotel Kitchen Organization? How is it done? How Is a Hotel Kitchen Made? What are its Features? What Is Considered?
Persons or institutions that have the idea of working with me, you can review my current sample business agreement text for preliminary information. Agreements are prepared according to mutual agreement clauses in line with the services to be received by individuals and institutions. The texts mentioned in the relevant link are just examples.
*** You can contact me through my contact information for more information on the subjects specified by labeling, taking into account my professional background in the above article, and to get support for Restaurant Consulting, Kitchen Consulting in the titles within my Service Areas. ***