Missions & Values

Assessment of hotel needs and goals. Physical layout and conditions.
Definition of specific F&B needs for breakfast, lunch, dinner, All Day Dinning outlets, number of outlets to be included, VIP lounges and executive floors.
Identification of outlets personality and menu concept, interface with interior designers.
Physical implementation of the concepts including pre-opening, launching and opening of the project, based on physical presence on site to train department heads on philosophy and goals of outlets identity (understanding and adherence to philosophy).
Verification that menus, standards recipes and F&B items (food, wines and beverages) are in line with specifications.
Coaching the kitchen and service brigades to ensure that standards of food and service are met.