Menus and recipe standards
Concept, range, seasonal offers, recipes and plating standards.
Restaurant projects
Kitchen management and restaurant openings
In Moscow, I build a kitchen as a reliable operating system, from concept and technical documentation to the team, food cost, suppliers and quality control.
- people led in one team
- 50+
- years of practical experience
- 25+
- menu, people and economics
- One system
What can be improved
The engagement may cover an existing-kitchen audit, a new opening or a focused operational task.
Food cost and suppliers
Ingredient costs, purchasing, stock and raw-material quality requirements.
Team and training
Roles, schedules, mentoring and consistent working standards.
Production and sanitation
Workflow, cooking processes, storage, safety and sanitation.
From diagnosis to a working system
The process starts with operational reality and ends with practical implementation.
Audit
I review the concept, menu, production, team, economics and venue constraints.
Action plan
We set priorities, documentation, resources, timing and success criteria.
Implementation
I introduce processes, train the team and verify that the system works in practice.
Format and pricing
Defined after the initial discussion: a consultation, audit, opening project or implementation support.