The success of a gastronomic business depends on operational efficiency and team training. Our Training and Operational Optimization division develops training programs that improve productivity and customer experience. We implement methodologies based on neurogastronomy to maximize the impact of flavors, presentation, and service. Additionally, we offer solutions for process optimization in kitchens, cost reduction, and effective staff management to ensure operational excellence.
- 1Culinary Training Programs: Teaching advanced cooking techniques and methodologies.
- 2Customer Service Workshops: Enhancing hospitality and guest satisfaction.
- 3Workflow Optimization: Improving operational efficiency in kitchen and dining areas.
- 4Inventory Management Training: Reducing waste and optimizing stock control.
- 5Menu Pricing Strategies: Ensuring profitability through strategic pricing.
- 6Employee Onboarding Programs: Standardizing training for new staff members.
- 7Quality Control Implementation: Maintaining high standards in food preparation.
- 8Food Safety and Hygiene Training: Ensuring compliance with health regulations.
- 9Team Building and Leadership Training: Strengthening collaboration among staff.
- 10Mystery Diner Evaluations: Assessing service quality through anonymous reviews.
