Development and operation of commercial projects

•  Study and analyze the project idea

•  Identifying the target group

•  Choosing the right brand name

•  Building the business model (Business Model)

•  Innovation and development of the food and beverage menu

•  Identify distinctive recipes that fit the label

•  Cost analysis and profitability of each product

•  Visual menu design (graphic)

•  Determining equipment needs (kitchen - serving - cashier)
•  Supplying or recommending the right suppliers
•  Coordination of procurement and operational equipment

•  Crew selection assistance (chefs, barista, service staff)

•  Preparation of operating files (Standard Operating Procedures)

•  Training the crew on the identity and method of service delivery