For Owners of Food businesses, Startups and Entrepreneurs, who is looking for new avenues to grow your revenue and profit margin.
Do you face these issues:
a. Why is the food next door selling better than ours?
b. This dish taste good, but not moving fast enough.
c. How do you like our food? but receive non-committed comments.
This 30 day program gives you the insights to be able to gain 20% on your profit margin and revenue, without sacrificing quality and value your provide to your customers.
email: [email protected]
WhatsApp: (65)96214254
Line: (65) 96214254
Menu and Recipe Creation
To Attract, Grow and Retain Your Customer Base.
Stand Out From Your Competition
(click on the 3 images for more details)
The Right Tools For The Job.
Automate and Digitalize feasible areas of your operation will lead to
Happy Guests + Higher Spending average check makes everyone in the team enjoy their work = stress levels are managed and greatly reduced.
Everyone puts in effort to make each meal service a smoother sail = reduce burnout from longer preparation and serving time, and handling of hungry guests
Desired Outcomes:
1. Identify cost factors in your kitchen affecting your business overhead
2. Determine which cost factor(s) you can influence
3. How you go about reducing these identified cost(s)
4. Put in place a sustainable workflow in your kitchen operations
Curriculum
- a host of challenges the Foodservice industry has been grappling with for years. These include stiff competition, a shortage of manpower, rising overheads including rentals and wages, and more stringent food safety regulations. The confluence of these factors has placed tremendous pressure on restaurants and cafes alike, even putting many out of business. Others, meanwhile, are at their wits’ end trying to differentiate themselves from the competition.
- In this 30 days coaching program, you will be able to gain 20% in your profit margin, without sacrificing quality and value your provide to your customers. Desired Outcomes: 1. Identify cost factors in your kitchen affecting your business overhead 2. Determine which cost factor(s) you can influence 3. How you go about reducing these identified cost(s) 4. Put in place a sustainable workflow in your kitchen operations.
- Resources - what things will your students need to do this course? (downloadables, PDFs, etc.) (1:33)
- After enrolling, you have 30 Days access, across any and all devices you own. What if I am unhappy with the course? We would never want you to be unhappy! Your can always leave a question or comment in the comment box, and We will do our utmost to relieve you of your query/headache. We will reply within 12 hours of you posting your comment.
- This workshop will facilitate business owners' acquire knowledge and real-life experiences, couple with case studies to gain insights into the mechanics of managing cost in your kitchen. This workshop is aimed at businesses seeking to reduce operational overheads, to achieve Longevity and sustainability.
- Final Self Assessment - A Self-Audit to Find Out What You Are Doing Right in Your Current Operation.
What we do: https://maps.app.goo.gl/xPuMtCEZWzs8gnFG8
Office: 103/2 หมู่ 9 ซอย 2 ชายหาดพัทยา ตำบล หนองปลือ, Pattaya City, Bang Lamung District, Chon Buri 20150, Thailand
103/2 หมู่ 9 ซอย 2 ชายหาดพัทยา ตำบล หนองปลือ, เมืองพัทยา อำเภอบางละมุง ชลบุรี 20150
https://www.google.com/maps/place/AmanDine+Cafe+%26+Breakfast+Pattaya/@12.9462858,100.8838764,17z/data=!3m1!4b1!4m6!3m5!1s0x3102bde82238f91f:0xce4e20888e291bd3!8m2!3d12.9462806!4d100.8864513!16s%2Fg%2F11stlnj8w3?entry=ttu