Implementation and verification of the raise business plan

 

Analysis of the activities of each restaurant department

 

Market and competitors analysis

 

Cost monitoring of each restaurant department

 

Analysis and selection of new or alternative suppliers

 

Analysis of the staff and the activities carried out

 

Intervirent plan and problem solving

 

Selection and staff training

 

Creation of a new concept and new menu 

 

Creation and development of food & beverage activities

 

Food cost and calculation of other management costs

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Update of the Haccp plan in compliance with post covid - 19 regulations