1. Train new team members into service, organisation and planning,
2. Train new and existing team members in food costing management,
3. Train new and existing team members into portion control and today's modern methods of portioning,
4. Train new and existing team into food safety and HACCP,
5. Develop better prep methods with new and existing team members,
6. Introduction of new items of equipment to speed up processes
7. Development of personal responsibility, in relation to kitchen, ordering, stock, packing, food handling, and team aspects.
8. The use of our cloud based menu costings analysis application for menu item development and cost efficacy analysis.
Training aspects are dependant on the goals of the kitchen, the change that the kitchen needs to undergo in its working dynamics, and the impact of this on the business goals. The overall training method is very practical and aims to develop the team member as an asset to the business, resulting in more personal satisfaction, going to a higher role in the kitchen and also as a result better rewards.
To develop a good training program, please discuss your observations, needs and requirements with Amaresh Wardha.
OUR APPROACH TOWARDS
MENU DEVELOPMENT
1. Menus that allow for fast service
2. Menus that done require excessive ingredients in each dish
3. Menus designed for the demographic and type of clientele for the establishment
4. A base on current and future potential food trends
5. A precise and concise number of menu items
6. Menu's based on a social experience
7. Menu's that enable a manageable inventory and stock list
8. Menu's that match health and wellness trends
9. Menu themes developed according to particular days and times of the day
10. Menu diversification, such as Shared Plates
11. Menu layout and graphic design aspects, that meet eye gaze patterns
12. Portioning and presentation impact
13. Menu's that feature items that have minimal production processes, and allow more maangeable labour costs, yet still retain quality and flavour.
14. Menu price stacking and pricing strategies
15. A menu that serves an overall positive economic impact on food costs, labour costs, and food retailing.