• Scheduled meetings with you or your staffs begin.
• I count up, record the weight and carefully write all the ingredients down on paper for all your food and beverages.
• I also record all the cost price you paid for buying the raw materials.
• I make comments and recommendations regarding:

1. The rate of the food cost (total cost of the ingredients and packaging of the food and drinks served).
2. Pricing
3. The quantities and combinations of the raw materials.
4. Alternative sourcing and selection of various raw materials.
5. The preparation and the arrangement of the final menu items.
6. The image and taste of the food and beverage served.
7. Available alternatives in standard recipes.

• I analyze and evaluate the menu mix – pinpointing opportunities for better and more profitable sales.
• Determine precisely the actual contribution of each menu item on business sales.
• I deliver and present the final report.

That depends on the complexity of the project. A fast food enterprise would obviously require a different time scale compared to a restaurant in order for me to be able to show you how to make a profit!

However, within just two (2) weeks, you could begin to discover where you are losing money and what you can do to earn more!

Both theory and practice have confirmed that opportunities for increasing profit exist in every kind of business! From the local bakery, patisserie, café or diner to restaurants, bars, coffee houses and large chains or franchise brands; all foodservice enterprises can benefit from the program.

• Contact me
• We arrange a meeting.
• Alternatively, you can send me your menu.See here how to do that
• I’ll let you know how long it’ll take and how much it’ll cost.
• We come to an agreement, arrange a date for me to pay a visit to your business and we get things started!